Fresh Strawberry Meringue Cake
Hey Y'all,
I hope that everyone had a wonderful weekend!!! It was definitly nice here because it was my Mom's birthday. We had a great breakfast at Another Broken Egg, it was really delicious and very clean resturant. Then we went to look at house's and ran errands all over Montgomery county. Then to end the day we went to Crust Pizza Company in The Woodlands. It was so delicious, not greasy and amazing pizza. I recommend that everyone goes there and tries it if you have not already. Then Lindy's Cake for dessert was a white cake with lemon filling and buttercream icing. Honestly those are the best cakes in the area!!!!! So in other words not much cooking went on this weekend but we did have fun. Now onto the cake, this cake was on the cover of Southern Living Magazine back in April 2012. I saw it in the grocery store and said I can make that. So I bought the magazine and did make it for Easter. It is so sweet and beautiful. Anyone can make this cake it just takes a little bit of time and paitence.
For the ingredients you will need 1 cup chopped Pecans, 2 tbsp. Cornstarch, 1/8 tsp. Salt, 2 cups Sugar divided, 7 Egg Whites at room temperature, 1/2 tsp. Cream of Tartar, 2 8oz. Marcapone Cheese, 2 tsp. Vanilla Extract, 3 cups Whipping Cream, 4 1/2 cups Fresh Sliced Strawberries, and 5 whole Strawberries.
First preheat the oven to 350. Bake the pecans in a single layer in a shallow pan for 10 to 12 minutes or until toasted and fragrant. Remove from the oven and cool completely. Reduce oven temperature to 250. Cover 2 large baking sheets with parchment paper. Draw 2 8 inch circles on each piece of paper. Turn paper over and secure with masking tape. Process cornstarch, salt, pecans and 1/2 cup sugar in a food processor 40 to 45 seconds or until pecans are finely ground. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add 1 cup sugar, 1 tbsp. at a time, beating at medium high speed until mixture is glossy, stiff peaks form, and sugar dissolves (2 to 4 minutes; do not overbeat). Add half of pecan mixture to egg white mixture, gently folding just until blended. Repeat process with remaining pecan mixture. Gently spoon egg mixture onto circles drawn on parchment paper (about 1 1/2 cups mixture per circle), speading to cover each circle completely. Bake at 250 for 1 hour, turning baking sheets after 30 minutes. Turn oven off, let meringues stand in closed oven with light on 2 to 2 1/2 hours or until surface is dry and meringues can be lifted from paper without sticking to fingers. Just before assembling cake, stir together mascarpone cheese and vanilla in a large bowl just until blended. Beat whipping cream at low speed until foamy; increase speed to medium high, and gradually add remaining 1/2 cup sugar, beating until stiff peaks form. (Do not overbeat or cream will be grainy.) Gently fold whipped cream into mascarpone mixture. Carefully remove 1 meringue from parchment paper, place on a serving plate. Spread 1/4 mascarpone mixture (about 2 cups) over meringue; top with 1 1/2 cups sliced strawberries. Repeat layers 2 times; top with remaining meringue, mascarpone mixture, and sliced strawberries. In the middle place the 5 whole strawberries. Serve immediately, or chill up to 2 hours. Cut with a sharp, thin bladed knife.
I hope that everyone had a wonderful weekend!!! It was definitly nice here because it was my Mom's birthday. We had a great breakfast at Another Broken Egg, it was really delicious and very clean resturant. Then we went to look at house's and ran errands all over Montgomery county. Then to end the day we went to Crust Pizza Company in The Woodlands. It was so delicious, not greasy and amazing pizza. I recommend that everyone goes there and tries it if you have not already. Then Lindy's Cake for dessert was a white cake with lemon filling and buttercream icing. Honestly those are the best cakes in the area!!!!! So in other words not much cooking went on this weekend but we did have fun. Now onto the cake, this cake was on the cover of Southern Living Magazine back in April 2012. I saw it in the grocery store and said I can make that. So I bought the magazine and did make it for Easter. It is so sweet and beautiful. Anyone can make this cake it just takes a little bit of time and paitence.
For the ingredients you will need 1 cup chopped Pecans, 2 tbsp. Cornstarch, 1/8 tsp. Salt, 2 cups Sugar divided, 7 Egg Whites at room temperature, 1/2 tsp. Cream of Tartar, 2 8oz. Marcapone Cheese, 2 tsp. Vanilla Extract, 3 cups Whipping Cream, 4 1/2 cups Fresh Sliced Strawberries, and 5 whole Strawberries.
First preheat the oven to 350. Bake the pecans in a single layer in a shallow pan for 10 to 12 minutes or until toasted and fragrant. Remove from the oven and cool completely. Reduce oven temperature to 250. Cover 2 large baking sheets with parchment paper. Draw 2 8 inch circles on each piece of paper. Turn paper over and secure with masking tape. Process cornstarch, salt, pecans and 1/2 cup sugar in a food processor 40 to 45 seconds or until pecans are finely ground. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add 1 cup sugar, 1 tbsp. at a time, beating at medium high speed until mixture is glossy, stiff peaks form, and sugar dissolves (2 to 4 minutes; do not overbeat). Add half of pecan mixture to egg white mixture, gently folding just until blended. Repeat process with remaining pecan mixture. Gently spoon egg mixture onto circles drawn on parchment paper (about 1 1/2 cups mixture per circle), speading to cover each circle completely. Bake at 250 for 1 hour, turning baking sheets after 30 minutes. Turn oven off, let meringues stand in closed oven with light on 2 to 2 1/2 hours or until surface is dry and meringues can be lifted from paper without sticking to fingers. Just before assembling cake, stir together mascarpone cheese and vanilla in a large bowl just until blended. Beat whipping cream at low speed until foamy; increase speed to medium high, and gradually add remaining 1/2 cup sugar, beating until stiff peaks form. (Do not overbeat or cream will be grainy.) Gently fold whipped cream into mascarpone mixture. Carefully remove 1 meringue from parchment paper, place on a serving plate. Spread 1/4 mascarpone mixture (about 2 cups) over meringue; top with 1 1/2 cups sliced strawberries. Repeat layers 2 times; top with remaining meringue, mascarpone mixture, and sliced strawberries. In the middle place the 5 whole strawberries. Serve immediately, or chill up to 2 hours. Cut with a sharp, thin bladed knife.
This dessert is really impressive, delicious, sweet and absolutley amazing!!!!!! The stawberries were so sweet and tart at the same time. Then you get a bite of the meringue which has pecans that are cunchy and have a nice toasted flavor. The meringue is also sweet and light at the same time. The whipping cream mixed with the mascarpone cheese is not as sweet but more of a tartness to it. So it balances very well with the sweet meringue and strawberries. You can take apart the cake and break it down into 2 cakes, which makes it way easier to cut. This will impress anyone that you serve this too and they will absolutley love it. It looks like a heavy and rich dessert but it is actually really light and not rich at all. If you are making this for July 4th, you can alternate the layers with one being strawberries and then the next layer being blueberries. That way it has a patriotic look to it!!! I hope that your family and friends enjoy this dessert as much as mine did. Next time I am going to bring you a great Herbed Basmati Rice. So light and has wonderful flavor from all the fresh herbs that we are using to go into the rice. Have a wonderful day and see y'all next time.
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