Praline meringue cake with strawberries

Praline meringue cake with strawberries

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(17 ratings)

Prep: 30 mins Cook: 1 hr Ready in 1 hour 30 mins + 1 hour cooling

Easy

Serves 12
A caramel-flavoured praline meringue that's perfect for a summer's day

Nutrition and extra info

  • Unassembled meringues only

Nutrition: per serving

  • kcal533
  • fat35g
  • saturates35g
  • carbs51g
  • sugars50g
  • fibre2g
  • protein7g
  • salt0.16g
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Ingredients

    For the meringue

    • 175g whole almond, toasted
      Almond

      Almond

      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    • 225g golden caster sugar
    • 225g light muscovado sugar
    • 6 egg white
    • 1 tbsp cornflour
    • 2 tsp white wine vinegar

    To assemble

    • 1kg strawberry, hulled and halved, or quartered if large
      Strawberries

      Strawberry

      straw-bare-ee

      Once available in Britain for just a brief period during the summer, strawberries are now a year…

    • 586ml icing sugar, plus extra for decorating
    • 586g pot double cream

    Method

    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.

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    Comments, questions and tips

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    Foodandfriends
    28th Aug, 2016
    3.8
    Generally a great recipe, although depending on how you like your meringue, might be better to bake it for longer. Mine came out almost uncooked in the middle, very soft, not chewy how I imagine it's supposed to be, although it actually ended up working quite well with the cream/fruit so the end effect was good! My tasters thought it was very yummy! I made a few adaptations: halved the quantities and made it like a pavlova, made a nectarine puree as well as the strawberry and swirled both into the cream, then topped with nectarine and peach as had a glut of them. I also used 75g dark brown soft sugar and 150g golden caster sugar as my sugar mix as didn't have any light brown soft sugar. Worked very well and the meringue had a nice treacle-y taste to it. Anyway, overall great recipe!
    jthoma30
    28th May, 2016
    0.05
    Total disaster. I followed recipe and cooking times but when it came out of the oven itwas crispy on the outside but uncooked in the middle. It fell to bits. I have re-read the recipe to see if I made a mistake but apart from choosing this recipe I don't seem to have. Most meringue recipes even smaller ones seem to be cooked for longer than an hour. Have I misread something. No dessert for guests at this moment in time.
    98normandy
    13th Jun, 2015
    Made this last night. Had four friends for dinner so halved ingredients and just made the one layer. Best pavlova ever. I'd put that down to the nuts in the meringue and the strawberry purée in the cream
    avsavs
    13th Jul, 2014
    I didn't add any icing sugar to this. Instead I roughly blended a punnet of strawberries and a punnet of raspberries and grated rind of one orange. Then I folded this through the unsweetened cream. It was delicious, nice and sharp against the meringue.
    Annette_5
    21st Apr, 2014
    Looks very appetizing! I suggest to try this recipe meringue cake with cocoa cream and cashew - http://originalrecipes.info/cashew-meringue-cake-with-cocoa-cream/
    sandrabakesaparty
    6th Dec, 2013
    I keep making that delightful cake on each special occasion and we never get bored with it! Very easy to make and heavenly taste. This is how my cake looks like http://www.sandrabakesaparty.pl/?article=130&lang=en
    clarep24
    7th Jul, 2013
    Followed the recipe above using 6 medium eggs but found it made 2 big rectangular meringues and not 2 thin 20cm ones as per picture above. Delicious and would make again but with half the quantities!
    hungry
    3rd Apr, 2013
    This is a great pavlova to make. The only thing that ever happens when i make it is that moving it from baking sheet can be difficult as the inside seems to come away from the top of cake and crumbles when i put the cream and strawberries on the top. But it can be covered up well. Maybe my oven too hot even though i go by the temp given. Any ideas?
    bonney-blythe
    8th Jun, 2012
    5.05
    I rarely give five stars to a recipe but this is exceptional. To make things easier I made a few changes: 1. I used bought toasted flaked almonds - 100g is plenty. I have had experience of the oil from nuts having a disasterous effect on the meringue causing failure to rise and I thought the ready toasted almonds, lightly broken to add to the meringue and left whole for sprinkling, would be less risky. 2. I did not add any icing sugar to the cream - there is no need - the meringue is sweet enough. I did add strawberries to the middle though 3. I poured some of the sauce over the meringue before serving instead of sieved icing sugar The result was spectacular and served 14 people. (There were only 10 at the dinner table - 4 adolescents appeared as if by magic!)
    agilding
    6th Jun, 2012
    Made this for Jubilee High Tea. So easy, but left almonds out for the occasion. Absolutely lovely

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