Creamy Strawberry Meringue Cake with fluffy almond biscuit.
Gericht Cake
Küche sweet
Vorbereitungszeit 40 MinutenMinuten
Zubereitungszeit 25 MinutenMinuten
Gesamtzeit 1 StundeStunde5 MinutenMinuten
Portionen 1
Autor Kathrin Klaraslife
Zutaten
dough
2organic eggs
80gbuttersoft
100gof flour
30gof ground almonds
100gof sugar
½tspbaking powder
3tbspmilkoat, almond or rice
strawberry cream
2sachets of agar agar powder
600gof strawberries
80gof sugar
200gof whipped creamsoy, rice or coconut cold!
250gof Greek yoghurtalso vegan variant
Springform: 24 cm
Anleitungen
Preheat the oven to 180 degrees.
Separate the eggs. Mix the sugar and the butter with the hand mixer.
Gradually stir in the yolks.
In a second bowl, mix flour, almonds and baking powder. Mix flour mixture and milk under the butter mixture.
Lay out the bottom of the springform pan with parchment paper (Important) and place the dough in the dish.
Beat the egg whites with a pinch of salt until stiff and slowly let the rest of the sugar enter.
Beat until the mass shines and is plump.
Add meringue mixture to the dough and smooth.
Bake on the bottom rail for 25 minutes. Make sure that the meringue is not too dark. Possibly. cover after 15-20 minutes.
Take out and after 5-10 minutes loosen from the mold and let cool on a grid completely.
For the cream:
Wash strawberries. Puree 300 g of strawberries with the sugar.
In a bowl, mix the yoghurt with the puree.
Beat the cream very stiff.
Edit Agar Agar according to the package instructions.
Stir into the yoghurt mixture and allow to cool slightly before adding the cream.
Put the bottom of the dough on a plate and put a cake ring around it. Now spread the strawberry mass on the floor and refrigerate in the fridge best overnight.
Carefully peel off the edge of the cake and halve the remaining strawberries and place on the cake and serve.