Mixed Berry Meringue Cake

Name: Mixed Berry Meringue Cake
Total time: 2 h 30 min
Yield: 6
Cuisine: Australian
Ingredients: 6 egg whites; 1.5 cups superfine caster sugar; 6 teaspoons Corn starch; 2 teaspoons White vinegar; 1 teaspoon vanilla extract; 1.667 cups cream (48% fat); 2.25 cups mixed berries (raspberries, strawberries, redcurrants); Mint leaves

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Difficulty:

moderate

Difficulty

Preparation:

2 h. 30 min.

Preparation

Calories:

491

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	491 kcal	(23 %)
Protein	6.41 g	(7 %)
Fat	24.56 g	(21 %)
Carbohydrates	62.58 g	(42 %)
Sugar added	50.3 g	(201 %)
Roughage	3 g	(10 %)

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more nutritional values

Vitamin A	298.06 mg	(37,258 %)
Vitamin D	1.07 μg	(5 %)
Vitamin E	0.61 mg	(5 %)
Vitamin B₁	0.02 mg	(2 %)
Vitamin B₂	0.28 mg	(25 %)
Niacin	1.53 mg	(13 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	3.42 μg	(1 %)
Pantothenic acid	0.37 mg	(6 %)
Biotin	3.27 μg	(7 %)
Vitamin B₁₂	0.16 μg	(5 %)
Vitamin C	13.9 mg	(15 %)
Potassium	113.23 mg	(3 %)
Calcium	66.65 mg	(7 %)
Magnesium	8.51 mg	(3 %)
Iron	0.84 mg	(6 %)
Iodine	28.37 μg	(14 %)
Zinc	0.17 mg	(2 %)
Saturated fatty acids	15.36 g
Cholesterol	75.35 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 6
egg whites; 1 ½ cups
superfine caster sugar; 6 teaspoons
Corn starch; 2 teaspoons
White vinegar; 1 teaspoon
vanilla extract; 1 ⅔ cups
cream (48% fat); 2 ¼ cups
mixed berries (raspberries, strawberries, redcurrants)

To decorate: Mint leaves

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Preparation steps

Heat the oven to 140°C (120° fan) 275°F gas 1. Line 2 baking trays with non-stick baking paper.

Whisk the egg whites with an electric whisk on high speed until stiff. Gradually whisk in the sugar in a thin stream and continue to whisk at low speed until all the sugar has been fully mixed in. Whisk in the cornflour, vinegar and vanilla.

Using a large spoon, palette knife or piping bag, spoon half the meringue mixture onto 1 baking tray, making a large circle. Repeat with the remaining meringue on the second baking tray.

Place the baking trays in the oven and bake for 2 hours until dry, firm and crisp. Cool completely in the switched off oven with the door slightly open.

Carefully remove the lining paper and place 1 disc of meringue on a serving plate.

Whisk the cream until thick and carefully spread over the meringue. Place most of the berries on top of the cream. Place the other meringue disc on top.

Decorate with the remaining berries and mint leaves