Almond meringue cake with strawberries

For 16 pieces
  • 4 eggs (size M)
  • 125 g soft butter / margarine
  • 125 g + 200 g + 75 g sugar
  • 2 packet Vanillin sugar
  • 150 g flour, 1 teaspoon baking powder
  • 4 EL Milk, 1 pinch of salt
  • 3 Tbsp (30 g) almond flakes
  • 500 g Strawberries
  • 200 g whipped cream
  • 2 packets cream stabilizer
  • 400 g Mascarpone (Italian cream cheese)
  • 4 EL lemon juice
  • 1 EL Icing sugar
90 minutes
light
1.
Grease a springform pan (26 cm Ø) . Separate eggs. Stir the fat, 125 g sugar and 1 packet of vanilla sugar until creamy. Stir in egg yolks one at a time. Mix the flour and baking powder alternately with the milkStir in
2.
Spread half of the dough into the pan. Beat the egg white and a pinch of salt until stiff, sprinkling in 200 g of sugar. Spread half of the egg whites on the bottom, sprinkle half of the almonds on top. Bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for about 25 minutes. Bake the rest of the batter, egg whites and almonds in the same way. Let the bases cool down
3.
Wash, clean, halve or quarter the strawberries. Whip the cream until stiff, pour in the cream setting agent and 1 packet of vanilla sugar. Mix the mascarpone, 75 g sugar and juice together. Fold in the cream. Spread the berries on a floor. Spread the cream on it. 2. Lay the floor on top. Approx. Chill for 1 hour. Dust with powdered sugar
1 piece approx:
  • 400 kcal
  • 1680 kJ
  • 5 g protein
  • 24 g fat
  • 37 g carbohydrates

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