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, sugar 50g, salt 0.16 g

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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, sugar 50g, salt 0.16 g

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