Praline meringue cake with strawberries
A caramel-flavoured praline meringue that's perfect for a summer's day
Recipe uploaded by
Difficulty and servings
Serves 12
Preparation and cooking times
Prep 30 mins
Cook 1 hr
Ready in 1 hour 30 mins + 1 hour coolingUnassembled meringues only
- 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.
- 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.
- 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.
- 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.
- 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
Recipe from Good Food magazine, June 2008.
'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.'
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/6353/
Difficulty and servings
Serves 12
Preparation and cooking times
Prep 30 mins
Cook 1 hr
Ready in 1 hour 30 mins + 1 hour coolingUnassembled 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






Tried and tested
Latest comments and suggestions
28 May 2008
stuck-on-the-rock rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
29 May 2008
Angie rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
01 June 2008
Lettucia commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
16 June 2008
Angfen rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
17 June 2008
Sheena rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
24 June 2008
littlemisshappy145 rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
13 December 2008
elle01527 commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
14 December 2008
elle01527 rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 April 2009
Abigail rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
01 June 2009
Arleen commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
10 June 2009
Twopinksroff rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
18 June 2009
Twopinksroff commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
22 August 2009
jenniferbarnes rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.