I have finally managed to find some time, hence I am publishing the first post on the blog!
The strawberry season is still on so let’s take advantage of it 🙂
The preparation of this cake is very simple and should not pose any major problem even for those without much experience in baking 🙂
If you decide to try this recipe, I encourage you to share your photos under the Comment tab.
Bon Appetit 🙂
Add a pinch of salt to the egg whites and whisk until stiff. Once ready, gradually add sugar while still whisking. In a separate bowl mix the egg yolks, baking powder, vinegar and water.
Now, we combine all the ingredients. Interchangeably add the flour and the yolk mixture to the beaten egg whites. Stir with a spoon, do not mix. When ready, gently move it to the baking tin.
Preheat the oven to 170 of Celsius degrees. Insert the cake. Bake for 35 minutes.
Beat the egg whites with a pinch of salt until they are stiff. When ready, start gradually adding the caster sugar. At the end, add the vinegar.
Bake for one hour in the preheated oven on 90 Celsius degrees.
Mix the butter with the caster sugar until smooth. Once done, gradually add the egg yolks. Continue mixing. At the end, add the lime juice.
Cut the strawberries into pieces. Transfer to a saucepan, pour the strawberry jelly and heat until the jelly dissolves, mixing thoroughly all this time. Let it cool down.
Putting the cake together:
Once both the sponge cake and the meringue are baked, cool them down.
Cut the sponge cake across horizontally. Cover the bottom half of the cake with the setting strawberry jelly. Place the top half of the sponge cake on the jelly. Cover the sponge cake with the butter cream, then finally cover with the meringue.
For decoration you can use caster sugar and strawberries.
Once cooled, it is worth removing the top layer of the cake, as it will be slightly sticky.
It is best to leave the meringue in the oven until the oven cools down. This way the meringue will stay crispy.
The baking tin, which I used, has a medium size and is rounded. A tin of any kind and shape can be used but keep in mind that if you use a bigger tin, the cake will be lower. If you still do, increase the proportion of ingredients .