Strawberrymeringuecake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray.
• In an electric mixer on high speed, beat the egg whites until soft peaks form. Add the sugar slowly, then the vanilla, baking powder, and salt while beating, about 2 more minutes. Turn the power off and fold in the walnuts and Maria crackers. Transfer to the prepared pan. Bake for 30 to 40 minutes.
• For the frosting: In an electric mixer, beat the cream cheese, sour cream, powdered sugar, and vanilla extract until soft peaks form and the mixture is smooth.
• To assemble: Remove the cake from the oven. Let cool for 15 minutes. Remove the springform. Using an offset spatula, spread the frosting all over the cake. Garnish with the strawberries and serve.

Steps:

• Let egg whites stand at room temperature for 30 minutes. , In a large bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans; set aside. , In a large bowl with clean beaters, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form. Spread the meringue evenly over cake batter. , Bake at 350° for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack). , Meanwhile, in a large bowl, beat cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream. , Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture. Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator.

Steps:

• Preheat the oven to 350 degrees F.
• Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
• Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
• Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
• To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

Steps:

• In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
• Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
• Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.

Steps:

• In a mixing bowl, combine cake mix, orange juice, egg yolks and orange peel.
• Beat on medium speed for 4 minutes.
• Pour into two greased and floured 9-inch round baking pans; set aside.
• In a mixing bowl, beat egg whites and cream of tartar on medium until foamy.
• Gradually beat in 1 cup sugar, a tablespoon at a time on high until stiff glossy peaks form and sugar is dissolved.
• Spread the meringue even over both pans of cake batter.
• Bake at 350°F for 35 minutes or until meringue is lightly browned.
• Cool in pans on wire racks (meringue will crack).
• Beat the cream until stiff peaks form.
• Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream.
• Loosen edges of cakes from pans with a knife.
• Using two large spatulas, carefully remove one cake to a serving platter, meringue side up.
• Carefully spread with about two-thirds of the cream mixture.
• Slice the remaining berries; arrange half over cream mixture.
• Repeat layers.
• Store in the refrigerator.

Steps:

• Mix strawberries and 1/4 cup sugar.
• Cover and refrigerate until serving.
• Heat oven to 350 degrees F.
• Spray square pan, 9×9×2 inches, with cooking spray.
• Beat flour, 1 cup sugar, the margarine, milk, baking powder, lemon peel, vanilla, salt and 2 egg whites in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly.
• Beat on high speed 2 minutes, scraping bowl occasionally.
• Pour into pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Cool slightly.
• Increase oven temperature to 400 degrees F.
• Beat 2 egg whites in medium bowl on high speed until foamy.
• Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
• Spread over cake.
• Bake 8 to 10 minutes or until meringue is light brown.
• Cool completely.
• Top each serving with strawberries.

Steps:

• Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper.
• Spread ¾ cup (150 G) of sugar on the baking sheet, then bake for 7 minutes to warm. Remove the sugar from the oven and leave the oven on.
• In a large clean, dry bowl, beat the egg whites with an electric hand mixer on low speed until foamy, then add the salt. While beating, add the warm sugar 1 tablespoon at a time, gradually increasing the mixer speed, until thick and shiny peaks form, 5-7 minutes. Add the vanilla and fold in until just incorporated.
• Line 2 baking sheets with parchment paper.
• Heap 10 equal scoops of meringue onto the baking sheets, spacing at least 1 inch (2 ½ cm) apart. Use the back of a spoon to create a divot in the center of each mound.
• Bake for about 90 minutes, until the meringues lift cleanly off the parchment. Once done, turn off the oven and let the meringues cool in the oven for 2 hours, up to overnight. When removed from the oven, the meringues should sound hollow when tapped.
• Meanwhile, make the strawberry puree: In a small saucepan, combine the thinly sliced strawberries, ¼ cup (50 G) sugar, and the lemon juice and let sit for 10 minutes to macerate, until some of the juices have released.
• Transfer the pan to the stove and cook over medium heat for 10 minutes, until the strawberries have slightly softened but are still vibrant red. Remove from heat and push through a fine-mesh sieve to remove any seeds. Let cool. Store in the refrigerator until ready to use.
• To serve, heap ¼ cup (60 ml) whipped cream onto each meringue nest. Top with 1 heaping tablespoon pound cake cubes and 2 tablespoons quartered strawberries. Drizzle each with 2 tablespoons strawberry puree.
• Enjoy!

Steps:

• Make meringue layers:
• Do not preheat oven. Butter two 10-inch springform pans.
• In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold soft peaks. Add granulated sugar a little at a time, beating, and beat meringue until it is very glossy and holds soft peaks. Fold in vanilla and divide meringue between springform pans, smoothing tops. Put pans in upper and lower thirds of oven and set oven to 275°F. Bake meringue layers, switching position of pans halfway through baking, 45 minutes total. Cool meringue layers in pans on racks and carefully remove sides of pans. Meringue will be crisp on the outside and marshmallowy on the inside. Meringue layers may be made 1 day ahead and kept in an airtight container at room temperature.
• Make strawberry sauce ( about 1 1/2 hours before serving):
• Trim strawberries and quarter lengthwise. In a bowl sprinkle strawberries with granulated sugar and toss to coat. With a potato masher gently crush strawberries until they begin to release their juices, being careful not to crush them to a pulp. Let strawberry sauce stand at room temperature until more juices are released, no more than 1 hour (otherwise sauce will be too liquid). In a bowl beat cream with confectioners' sugar until it just holds stiff peaks and chill while assembling cake. Slightly soften vanilla ice cream. Loosen meringue layers from pan bottoms and put 1 layer on a large cake plate. Working quickly, spread ice cream onto meringue on plate and top with remaining meringue layer. Spread whipped cream decoratively on top of cake and with a slotted spoon transfer 1 spoonful of strawberries from sauce onto center of top of cake.
• Garnish outer edge of top of cake with whole strawberries and serve cake immediately with remaining strawberry sauce on the side.