Praline meringue cake with strawberries

Recipe uploaded by

Sara Buenfeld

9 ratings

Recipe by Sara Buenfeld

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1. Heat oven to 140C/fan 120C/gas 1, and line two flat baking sheets with baking parchment. Whizz about two-thirds of the toasted almonds in a food processor until chopped. Don't let them start to look greasy or clump together - they should still be in pieces rather than ground. Roughly chop the remaining third with a knife.
2. Stir the sugars together. Using an electric hand whisk, beat the egg whites in a large bowl until stiff, then add the sugar in three batches, beating the mixture back to stiff after each addition. Add the cornflour and vinegar, and keep going until the meringue mixture is glossy and so stiff that the beaters begin to feel heavy when stirring - this can take up to 5 mins.
3. Quickly fold in all of the finely chopped nuts and most of the roughly chopped with a spatula, then divide the mixture between the two baking sheets. Spread both into 20cm circles, then scatter the remaining chopped nuts over. Bake for 1 hr, then turn the oven off and leave the meringues inside to cool for at least 1 hr. Leave the oven door closed (this will help to prevent them cracking). Will keep overnight in an airtight container, or freeze, wrapped in cling film, for up to 1 month.
4. For the strawberry sauce, purée 600g of the strawberries in a food processor or blender. Press through a sieve to remove the seeds, then sweeten with 2 tbsp of the icing sugar. Can be made up to 1 day ahead. Sieve the remaining icing sugar into the double cream, whip until it just holds its shape, then carefully swirl through two-thirds of the sauce.
5. To serve, slide one of the meringues off its baking parchment onto a serving plate, then spread over half the cream. Place the second meringue on top, pile over the rest of the cream and top with the remaining strawberries. Dust with a little more icing sugar if you like, and serve the leftover strawberry sauce alongside.

Per serving

533 kcalories, protein 7g, carbohydrate 51g, fat 35 g, saturated fat 35g, fibre 2g, salt 0.16 g

'This light, tasty cake, packed with the flavours of summer, is perfect for weekend entertaining, or to serve after a barbecue. The recipe was very straightforward, too.'

Latest comments and suggestions

• stuck-on-the-rock

  28 May 2008

  stuck-on-the-rock rated and commented on this recipe

  

  We made this for a girls night in. Looked fantastic, was easy to throw together and tasted yummy. Will def do again.

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• Angie

  29 May 2008

  Angie rated and commented on this recipe

  

  Made this for a family dinner and it went down a treat. Everyone had seconds!

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• Lettucia

  01 June 2008

  Lettucia commented on this recipe

  I made this yesterday. I can't find double cream where I live so I used mascarpone, but it was too liquid in the end. But even so, it was absolutely delicious. The meringue had a lovely praline taste, and some nice almond pieces in it, and the strawberry cream was not too sweet. I will definitely make this again, maybe in individual portions too.

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• Angfen

  16 June 2008

  Angfen rated and commented on this recipe

  

  Delicious... I only used 100g of caster sugar and 100g of muscovado in the meringue and no more sugar and still it was delicious. Only was a little fiddly to assemble...

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• Sheena

  17 June 2008

  Sheena rated and commented on this recipe

  

  Made this at the request of my step daughter who spotted it on the cover of the magazine. It went down an absolute treat and looked impressive.

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• littlemisshappy145

  24 June 2008

  littlemisshappy145 rated and commented on this recipe

  

  I didn't really stick to the recipe, and altered it a bit to suit who i was cooking for. It tasted BRILLIANT. everyone LOVED it and it looked really impressive. For the meringue i used 4 eggs and 1 pound icing sugar, and then 3 eggs, 12 oz icing sugar. This tasted lovely and light, with the essential gooey middle. I then whipped up the cream and drizzled teh strawberry sauce over the cream once it was on the base, as i thought mixing the two together would make it too runny. I then placed halved strawberries around the base and a clump of quatered strawberries in the middle. When i placed the top meringue on, it stood proudly above as the halved starwberries helped it stand up. Even though i slightly astraid from the recipe, the finsihed result was fabulous

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• elle01527

  13 December 2008

  elle01527 commented on this recipe

  it smelt like vinger in the house and we had a little bit and it did not taste like vinger

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• elle01527

  14 December 2008

  elle01527 rated and commented on this recipe

  

  (My daugher added the above comment). However, the meringue did taste lovely. The only thing is I used large eggs and a think 1 hour cooking was not enough - the meringue was too crumbly to move! - my daughter and I had to eat it immediately. It was in prep for xmas - can anyone let me know whether 5 large eggs would work? or do you use 6 medium eggs? Please help - at least I've got time to have another go!!!! thanks

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• Abigail

  02 April 2009

  Abigail rated and commented on this recipe

  

  Absolutley delicious and easy enough to make. I followed the recipe exactly in terms of quantities etc with no problems! Looked fabulous I was very impressed!!

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• Arleen

  01 June 2009

  Arleen commented on this recipe

  I made this pavlova over the week-end. The meringue came out perfectly and everyone loved it. Great for a large group. My first meringue ever, so was impressed with the recipe. The only thing was it was a bit too sweet for my liking and I have a real sweet tooth. Next time I won't put so much icing sugar in the cream. I also think I will drizzle the strawberry sauce over the cream instead of folding it in. It did make cream a bit too runny. This recipe is great to adapted by using other fruits.

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• Twopinksroff

  10 June 2009

  Twopinksroff rated and commented on this recipe

  

  I made this for dessert after a bbq and it was the perfect finish. I used a conbination of strawberries, raspberries and blueberries for the top and drizzled toffee sauce over the bottom layer before placing on the top meringue. I added a tablespoon of icing sugar to the whipped cream and a drop of vanilla essence too. my meringues broke into four but piling it with cream and fruit I was able to disguise the breaks and present an impressive dessert.

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• Twopinksroff

  18 June 2009

  Twopinksroff commented on this recipe

  Made it again for another dinner party and used a helpful hint of 400g mixed sugars to 200g of egg white. You must weigh the egg white to keep the proportions right, all other ingredients the same... no toffee sauce this week instead i split fruit conbination between both layers ( keeping more for the top ) and then stacked it up PERFECT!!

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• jenniferbarnes

  22 August 2009

  jenniferbarnes rated and commented on this recipe

  

  my thirteen year-old daughter made this and i was very impressed it keeps for a couple of days in the fridge but it is better eaten the same day.

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Ingredients

FOR THE MERINGUE

• 175g whole almonds , toasted
• 225g golden caster sugar
• 225g light muscovado sugar
• 6 egg whites
• 1 tbsp cornflour
• 2 tsp white wine vinegar

TO ASSEMBLE

• 1kg strawberry , hulled and halved, or quartered if large
• 586ml icing sugar , plus extra for decorating
• 586g pot double cream

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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 30 mins

Cook 1 hr

Unassembled meringues only

Ingredients

FOR THE MERINGUE

• 175g whole almonds , toasted
• 225g golden caster sugar
• 225g light muscovado sugar
• 6 egg whites
• 1 tbsp cornflour
• 2 tsp white wine vinegar

TO ASSEMBLE

• 1kg strawberry , hulled and halved, or quartered if large
• 586ml icing sugar , plus extra for decorating
• 586g pot double cream

Per serving

533 kcalories, protein 7g, carbohydrate 51g, fat 35 g, saturated fat 35g, fibre 2g, salt 0.16 g

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