Meringue Cake with Fresh Strawberries

Indulge yourself in this deliciously creamy and rich meringue cake with fresh strawberry. 

The perfect dessert for these hot summer days.

For today, an exquisitely amazing cake perfect for these hot summer days. REALLY! I'm not exaggerating.
Here is how I know it: my mother-in-law loved it :-) She really doesn't care much for dessert and generally turns it down. But not only she liked this meringue cake, she thought it was absolutely delicious. So, if you are wondering: yes! I made it to impress her, and it totally worked :-)
The meringue cake is a relatively easy dessert to make, with the exception of the meringue part. But once the meringues are ready, it's only a matter of whipping the cream, preparing the custard and having fun assembling and decorating the cake.
You will need to prepare the cake several hours in advance. It needs to be firm and mostly frozen, so it won't fall apart. And you will need to remove it from the freezer at least 30 to 60 minutes before eating it, based on how creamy and soft you wish to eat it.
I will make this dessert again, soon!! Next time though I will buy the meringues. So the cake will be a lot faster and a lot easier. I will post the recipe for you as soon as it's ready!


Ingredients: to make a 9 in cake, serving about 8-10 people       Printable Recipe

For the meringues:
6 egg whites
1 and a half cups of powder sugar
1/4 teaspoon of salt
1/2 teaspoon of vanilla extract

For the custard cream:
16 fl oz of milk
4 egg yolks
2/3 cup of sugar
1/4 cup of all-purpose flour
half lemon

For the rest of the filling and decoration:
1 lb of fresh strawberries
about 12 fl oz of whipping cream
half tablespoon of powder sugar

Preparation time: 30 minutes to prepare, plus 2 hours to bake, and at least 4 hours of refrigeration

Directions:
Step 1: Follow the recipe for the meringue here, step 1 and 2. Note: save the egg yolks - you will need 4 to make the custard cream later. When the mixture is ready, prepare three discs using the removable sides of the baking pan you are planning to use to hold the cake.  Pipe the mixture in circles starting from the edge, moving in. Smooth the top if you like using a knife or a stirring stick. You will need one disk for the top, one for the bottom of the cake, and one will be broken in pieces and mixed in with the filling. Bake for about 1 hour as directed in the meringues recipe and leave in the oven for at least one more hour.

Step 2: Prepare the custard cream, following this recipe. Let it cool down in the refrigerator for at least an hour.

Step 3: Whip 8 fl oz of whipping cream and mix it with the custard cream.

Step 4: Cut about 2/3 of the strawberries in small pieces (the rest will be used for decorating the cake). Break one disc of meringue in pieces. Mix the strawberries and the meringue pieces with the custard cream.

Step 5: Place one disc of meringue inside the baking pan you used earlier (all you need is the sides, not the bottom). Pour in the filling and cover with the last disc. Cover with aluminum foil and freeze for at least 4 hours or until set, better if overnight.

Step 6: Whip the remaining cream with the powder sugar. Remove the side of the cake and decorate with whipped cream and the remaining strawberries... This is the fun part!!

Remove from the freezer 30 to 60 minutes before eating. And store the rest ... assuming there is anything left!! ... in the freezer. Enjoy :-)