Strawberries & Meringue Cream Layer Cake


Submitted by Lori
(From Forever Summer by Nigella Lawson)
Serves 8

1 Cup all-purpose flour
3 T cornstarch
1 1/2 tsp baking powder
scant 1/2 Cup very soft unsalted butter
1 cup granulated sugar
4 eggs
2 tsp pure vanilla extract
2 T milk
scant 1/4 cup slivered almonds
1 1/2 Cups heavy cream
1/2 Cup powdered sugar (Lori’s addition)
1/2 pint strawberries

Preheat over to 400 degrees. (I used 380 degrees, because the first time I made it, it was overcooked.)   Line butter and flour two 9 inch springform pans.

Combine the flour, cornstarch and baking powder into a bowl.

Cream the butter and 1/3 cup of the sugar in another bowl until light and fluffy. Separate the eggs and beat the yolks into the butter and sugar, saving the whites to whisk later. Gently fold in the measured-out dry ingredients, add the vanilla, then stir in the milk to think the batter.  Divide the mixture between the two prepared springform pans.

Whisk the egg white until soft peaks form, then gradually add the remaining sugar. Spread a layer of meringue on top of the sponge batter in each pan and sprinkle the almonds evenly over.

Bake for 30-35 minutes (I baked for 23 minutes; the first time I made it, 25 minutes was too long.) The top of the almond-scattered meringues will be a dark gold. Let the cakes cool in their tins, then spring them open at the last minute when you are ready to assemble the cake.

In a mixer, add whipping cream and powdered sugar and whip. Hull and slice the strawberries; that’s to say, the bigger ones can be sliced lengthwise and the smaller ones halved. Invert one of the cooled cakes on to a plate or cake stand so that the cake crumb is uppermost. Pile on the cream and stud with the strawberries, letting some of the berries subside into the whipped whiteness. Place the second cake on top, meringue upwards, and press down gently, just to secure it.


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One Response to “Strawberries & Meringue Cream Layer Cake”

  1. reginarae Says:

    yuuuum!! and great presentation! love the sliced, toasted almonds on top. 🙂

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