Baking
Kerrygold Strawberry Meringue Cake
Ingredients
- For the Cake:
- 125g Kerrygold Pure Irish Salted Butter
- 200g of sugar
- ½ tsp vanilla extract
- 4 eggs (M)
- 150g flour
- 2 teaspoons of baking soda
- 90ml tablespoons of milk
- 200g icing sugar
- For the Filling:
- 500g strawberries
- 375g Quark
- 375g Mascarpone
- ½ tsp vanilla extract
- Icing sugar for dusting
- 50g flaked almonds
Directions
- Preheat the oven to 175c.
- Mix the butter, 125g sugar and extract until frothy.
- Separate eggs. Add the egg yolks to the butter mixture one after the other and beat until creamy.
- Mix in the flour and baking powder, stir in the milk. Combine until smooth.
- Place half of the mix in a greased springform tin (22-24 cm) dusted with flour and smooth out a thin layer.
- Beat the egg whites until stiff, gradually stir in 200g of icing sugar.
- Spread half of the meringue mixture onto the dough so that an approximately 2 cm wide strip of dough remains free all around.
- Bake in preheated oven for 25-30 minutes. Remove and let cool.
- Let the bottom of the mould cool for approx. 10 minutes, then remove it from the mould.
- Wash the mould, grease again and bake a second base from the remaining dough and meringue. Let the layers cool.
- Wash strawberries carefully, drain well and clean. Cut the strawberries into slices and cover one of the two bases with them.
- Mix the quark, mascarpone, 75g sugar and vanilla, add to the strawberries and spread carefully on the first layer.
- Cover with the second base and chill the cake for about 1 hour. Decorate with flaked almonds and icing sugar and serve.
