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 (28)

    elle01527's picture
    3

    (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

    elle01527's picture
    3

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

    littlemisshappy145's picture
    4

    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

    sheenabennett's picture
    4

    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.

    angfen's picture
    4

    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...

    lettucia's picture

    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.

    angela3394's picture
    4

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

    verityboak's picture
    5

    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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