Berry and Cream Meringue Cake

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Berry and Cream Meringue Cake
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
177
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie177 kcal(8 %)
Protein2.49 g(3 %)
Fat7.17 g(6 %)
Carbohydrates27.03 g(18 %)
Sugar added22.35 g(89 %)
Roughage0.82 g(3 %)
Vitamin A74.49 mg(9,311 %)
Vitamin D0.28 μg(1 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.12 mg(11 %)
Niacin0.79 mg(7 %)
Vitamin B₆0.02 mg(1 %)
Folate9.79 μg(3 %)
Pantothenic acid0.15 mg(3 %)
Biotin2.49 μg(6 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C19.01 mg(20 %)
Potassium97.75 mg(2 %)
Calcium22.26 mg(2 %)
Magnesium11.18 mg(4 %)
Iron0.24 mg(2 %)
Iodine13.16 μg(7 %)
Zinc0.14 mg(2 %)
Saturated fatty acids4.09 g
Cholesterol19.77 mg
Author of this recipe:

Ingredients

for
1
Ingredients
5
1.333 cups
1 teaspoon
2 tablespoons
2 tablespoons
sliced almonds
cup
2 ⅔ cups
Strawberries (halved or sliced, depending on size)
2 tablespoons
freshly chopped mint
How healthy are the main ingredients?
sugarStrawberrymint

Preparation steps

1.
Heat the oven to 140°C (120°C in a fan oven), 275°F, gas 1 and line a baking tray with grease-proof paper.
2.
Whisk the egg whites with a pinch of vanilla paste until stiff. Add 1 tbsp cold water and continue whisking, gradually adding the sugar. Add the vinegar and gradually fold in the cornflour. Turn out onto the baking tray, forming a loose mound (approx. 24 cm in diameter), and make a hollow in the centre. Sprinkle over the almonds. Bake in the oven for around 45 minutes.
3.
Remove from the oven and leave to cool completely on the tray.
4.
To finish, whip the cream until stiff and spoon into the hollow in the meringue. Pile the strawberries on top of the cream. Serve garnished with mint.