Do you want to impress your guests with a delicious and extravagant summer cake? Then you can easily whip up this summer dessert. With our ProBaker, you get a fluffy meringue in no time!
Recipe by Brinken Bakar
Cake Base
- 280 g sugar (3 dl)
- 4 eggs
- 2 tsp vanilla paste
- 60 g butter
- 2 dl milk
- 240 g all-purpose flour (4 dl)
- 2 tsp baking powder
Instructions:
- Preheat the oven to 160 degrees Celsius (conventional oven), and grease a 20-22 cm diameter cake pan.
- Whisk eggs, sugar, and vanilla until completely white and frothy.
- Melt the butter and mix it with the milk until it is lukewarm.
- Fold the flour and baking powder into the egg mixture.
- Finally, fold in the butter and milk mixture, and pour the batter into the pan.
- Bake for 30-35 minutes until the base is done. Test with a skewer; it should come out clean.
- Let the cake base cool completely. Then divide it into three layers.
Strawberry Compote
- 300 g frozen or fresh strawberries
- 150 g preserving sugar (1.5 dl)
Instructions:
- Put strawberries and preserving sugar in a pot, and bring to a boil. Let it simmer for about 7 minutes, then cool completely.
Strawberry Mousse
- 1 sheet gelatin
- 250 g mascarpone cheese
- 3 dl heavy cream
- 60 g powdered sugar (1 dl)
- Half of the strawberry compote
Instructions:
- Soak the gelatin in cold water.
- Whisk together mascarpone and powdered sugar until blended.
- Whip 2.5 dl of the cream until fluffy. Heat 0.5 dl of cream, and dissolve the gelatin in it. Stir this into the mascarpone mixture. Fold in the strawberry compote.
Italian Meringue
- 150 g egg whites (about 4)
- 100 g water
- 275 g granulated sugar (3 dl)
Instructions:
- Place the egg whites in a mixing bowl. Put water and sugar in a pot, and bring to a boil until it reaches 121 degrees Celsius. Start whisking the egg whites when the temperature reaches 115 degrees. When it hits 121 degrees, slowly pour the syrup into the egg whites while whisking. Continue to whisk until you have a glossy meringue that is still slightly warm.
- Put the meringue in a piping bag, and pipe it directly onto the cake.
Decoration
- Fresh strawberries
- Fresh mint
Assemble the cake:
- Place the first cake layer in a cake ring with cake plastic around it. Pour on half of the strawberry mousse. Put the cake in the freezer for 15 minutes. Then spread half of the strawberry compote. Place the next cake layer on top. Pour the remaining mousse on top. Freeze for 15 minutes, then spread the remaining strawberry compote, and place the last layer on top.
- Put the cake in the fridge for about 4-5 hours, preferably overnight, so it sets properly.
- Whisk the meringue and pipe it onto the cake. Use a blowtorch to give it a golden surface, and decorate with fresh strawberries and mint. Serve.