Praline meringue cake with strawberries

Recipe uploaded by

Sara Buenfeld

5 ratings

Recipe by Sara Buenfeld

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/6353/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

How to videos

• Preparing a ham
• Making chocolate truffles
• Knife skills
• Browse all videos

Difficulty and servings

Serves 12

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.