My birthday is coming up soon and because my day is this time of the year I always choose some kind of strawberry cake as my birthday cake. That means that I’ve tried quite a lot of different strawberry cakes throughout the years, most of them absolutely delicious but some of them, I must admit, less tasty. But still it´s giving me a hard time to decide which one to bake. This year though, I’m going to serve this one for my lovely family and of course a big (read huge) piece for me…
Love Alexandra
Recipe
You will need:
For the meringue layers:
• 3 egg yolks
• 90g caster sugar
• 5 tablespoons milk
• 2 teaspoons baking soda
• 90g all-purpose flour
• 130g butter, melted
Meringue:
• 3 egg whites
• 180g caster sugar
• 1 tablespoon vanilla sugar
• 50g flaked almonds
Filling:
• 500g double cream
• 400g strawberries
How to:
- Preheat oven to 175 C.
- Line, butter and flour 2x18cm baking tins.
- Separate the eggs and beat the yolks with sugar, saving the whites to whisk later. Beat until light and fluffy.
- Stir in the milk.
- Sift baking soda and flour into the batter.
- Add the melted butter.
- Divide the mixture between the two prepared baking tins.
- Whisk the egg whites until soft peaks form, and then gradually add the remaining 180g sugar.
- Spread a layer of meringue on top of the batter in each tin, and sprinkle the almonds evenly over.
- Bake in the middle of the oven for about 20 minutes.
- Let the cakes cool in their tins.
- Rinse, clean and cut the strawberries into slices.
- Whip the double cream. Remove the cakes from the tins.
- Place one cake on a dish and cover it with half the whipped cream and the sliced strawberries.
- Place the second cake bottom on top and cover with the rest of the whipped cream and strawberries.
