Strawberry meringue cake
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Strawberry meringue cake
  Meringue    Cakes  
Last updated 6/12/2012 12:52:27 AM. Recipe ID 14167. Report a problem with this recipe.
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      Title: Strawberry meringue cake
 Categories: Cakes
      Yield: 10 servings
 
MMMMM-----------------------GENOISE LAYER----------------------------
      4 lg Eggs
      1 pn Salt
    2/3 c  Sugar
    1/2 c  Cake flour
      3 tb Cornstarch

MMMMM---------------------LEMON KIRSCH SYRUP--------------------------
    1/3 c  Water
    1/4 c  Sugar
      2 tb Lemon juice
      2 tb Kirsch

MMMMM---------------------STRAWBERRY FILLING--------------------------
      2 pt Strawberries
    1/2 c  Sugar
      1 tb Lemon juice
      1 tb Kirsch
      2 tb Cornstarch

MMMMM---------------------COVERING MERINGUE--------------------------
      6 lg Egg whites
      1 c  Sugar
    1/4 c  Toasted, sliced almonds
 
  GENOISE LAYER: Preheat oven to 350F. Break eggs into bowl of electric
  mixer. Whisk in salt, then sugar. Place bowl over pan of simmering
  water. Whisk until just lukewarm. Whip by machine until cold and
  increased in volume, about 4-5 minutes. Mix cake flour and
  cornstarch. Sift over the egg foam in 3 or 4 additions, folding in
  with a rubber spatula. Pour batter into buttered and paper-lined
  10-inch round pan and level. Bake about 30 minutes until well-risen,
  golden and beginning to shrink from sides. Unmold immediately and
  cool on a rack. Divide the cooled Genoise into 3 layers with a sharp,
  serrated knife. Place 1 layer on a cardboard or platter and moisten
  with 1/3 of the syrup, using a brush. Spread with 1/2 the filling.
  Repeat with the second layer. Place the last layer on and moisten
  with the remaining syrup.
  
  LEMON KIRSCH SYRUP: For the syrup, combine water and sugar in a small
  pan, bring to a boil and cool. Stir in lemon juice and kirsch.
  
  STRAWBERRY FILLING: For the filling, reserve 6 of the best
  strawberries as a decoration. Rinse, hull and slice the remaining
  berries. Place 1/4 of the berries in a saucepan with the sugar and
  bring to a boil. Combine lemon juice, kirsch and corn- starch and
  stir into the strawberry mixture off the heat. Return to a boil,
  stirring and cook 2 minutes. Remove from heat, cool and stir in
  remaining sliced berries.
  
  COVERING MERINGUE: Preheat oven to 400F and set rack in the middle
  level. Combine egg whites and sugar in bowl of an electric mixer.
  Whisk over simmering water until egg whites are hot and sugar is
  dissolved. Beat on medium speed until cold and risen in volume, but
  not dry. Spread cake with meringue. Pipe decoration on top of cake,
  using a pastry bag fitted with a star tube. Press toasted, sliced
  almonds against the side of the cake. Place the cake on a cookie
  sheet and color the meringue in the oven for about 3-4 minutes.
  Remove the cake from the oven and cool. Decorate with the reserved
  strawberries.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
 




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Recipe ID 14167 (Apr 03, 2005)

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