Strawberry Meringue Cake Recipe

DIRECTIONS

1. For the Almond Meringue Bun: Preheat oven to 320F / 160 C°
2. In a large bowl, whip egg whites until stiff peaks form. Slowly add the sugar while beating the egg whites on low speed.
3. In a medium bowl, blend the ground almonds with the Jell-O Pudding-Instant Vanilla.
4. With the use of a spatula, carefully fold in the almonds / Jell-O Pudding-Instant Vanilla mixture with the egg whites.
5. Fill a pipping bag fitted with a large round nozzle and on two large baking sheet covered with parchment paper pipe 4 X 8 - inch circles on two baking sheets, try to pipe each stripe close to each other.
6. Bake in the middle of the oven for about 20 min, or until set.
7. Let the meringues buns cool completely.
8. For the Vanilla Pastry Cream: Put the milk and vanilla seeds into a saucepan. Place over a medium heat until almost boiling, remove from the heat.
9. Put the egg yolks, salt, sugar, and cornstarch into a large mixing bowl and whisk until everything is well blended.
10. Pour one-third of the hot milk into the egg mixture and stir well. Pour everything back into, the pan and place on a medium heat.
11. Stir continuously until the mixture starts to thicken. Stir for a few more minutes before removing the pan from the heat.
12. Pour the mixture through a sieve to get rid of any lumps, then on to a clean baking tray or cookie sheet. Cover the surface with plastic wrap and let cool completely.
13. Transfer to the refrigerator and chill for 2 hours. When you are ready to use the pastry cream, pour into a bowl and stir until creamy and fluffy.
14. For the Raspberry Frosting: In the bowl of a standing mixer, fitted with the whisk attachment, mix the heavy cream, mascarpone, confectioners’ sugar and vanilla bean paste on low speed for one minute; continue medium-high speed 3-4 minutes or until fluffy.
15. Be careful not to overbeat mixture.
16. If, by chance, you have overbeaten the mixture, simply add a few teaspoons of cold heavy cream (straight from the refrigerator) and carefully blend.
17. Blend in 1/4 cold raspberry puree and 1/4 cup cold lemon juice using a spatula to combine, and it is ready to use.
18. For the Fluffy Vanilla Cream: In the bowl of a stand mixer, fitted with the whisk attachment, mix the heavy cream, mascarpone, confectioners’ sugar and vanilla bean paste on low speed for one minute; continue medium-high speed 3-4 minutes or until fluffy.
19. Be careful not to overbeat mixture.
20. Blend in vanilla cream and mix with a spatula to combine.
21. How to Assemble: Place the first cake layer on a silicon mat or cake stand, make sure your cake layers are totally cooled.
22. Start with 1 to 1½ cups of raspberry cream Using an offset spatula, put a big dollop of raspberry cream—about 1 to 1½ cups—on top of the bottom layer.
23. Using a spatula, start in the middle of the cake and spread the frosting evenly over the top.
24. Add sliced strawberries and add the next layer, and repeat but this time with vanilla cream and sliced strawberries.
25. 再保险peat until you add the last layer.
26. With the rest of the vanilla cream frost the rest of the cake, if your frosting is too thick, simply add more cream and just combine.
27. Add some sliced strawberries on top, if you wish.
28. Eat this cake right away of leave it in the fridge until you want to enjoy this cake.