Walnut Meringue Cake with Strawberry Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: To make meringue cake:
Butter (to butter the cake pans and the waxed paper)
Flour (to dust the inside of the cake pan)
8 large egg whites at room temperature
1 tsp. lemon juice
2-1/4 cups sugar
2 tsps. vanilla
2 cups walnuts, chopped
1 cup heavy cream, whipped into soft peaks
Confectioners' sugar (optional)
To make strawberry sauce:
2 pints fresh strawberries, hulled
1/4 cup sugar
Lemon juice
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Directions: |
Directions:1. Preheat oven to 325º.
2. Line the bottoms of two buttered 9-inch round cake pans with waxed paper cut into 9-inch circles.
3. Butter the paper, and dust the inside of the pan with flour.
4. In a large bowl, beat egg whites with a mixer on slow speed until frothy.
5. Add lemon juice and gradually add sugar while the mixer is running.
6. Increase mixer speed to medium-high and beat the mixture until it holds stiff, glossy peaks.
7. Add vanilla and continue to beat for 30 seconds.
8. Gently fold in walnuts with a rubber spatula.
9. Divide the meringue between two pans, lightly smoothing the tops.
10. Bake in the middle of the oven for 50 to 60 minutes, or until they are puffed and golden; remove and cool on racks.
11. Run a thin knife around the edge of the meringues.
12. Invert one meringue onto a serving plate; discard waxed paper.
13. Spread whipped cream over the top, leaving a 1/2-inch border.
14. Invert the second meringue onto a separate plate; discard the waxed paper.
15. Invert the second meringue onto the first to form a double-layer cake.
16. Lightly dust the top of the cake with confectioners' sugar.
To make the strawberry sauce:
1. Purée the strawberries with the sugar and lemon juice to taste in a food processor.
To serve:
1. Cut the cake into wedges and spoon the strawberry sauce over the wedges. |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
Preparation
Time: |
Preparation
Time:45 mins. |
Personal
Notes: |
Personal
Notes: From Simon Pearce: The meringues should be soft on the inside and crisp on the outside when they come out of the oven, and they will crack and collapse a bit as they cool; don't be discouraged by the look of them. When the layers are combined with whipped cream, they form a beautiful, delicious, sweet cake.
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