Desserts, Recipe of the week

Frozen Strawberry and Meringue Cake

 

Frozen Strawberry and Meringue Cake
THERMOMIX
12 mins
TOTAL
12 hrs
 
Portions / Servings: 10
Auteur: Fannelie Stammegna, Thermomix Canada East
INGREDIENTS
Meringues
  • 150 g of egg whites about 5 eggs
  • 300 g of sugar
  • drops of pink food colouring
Frozen fruit sorbet
  • 600 g frozen strawberries
  • 1-2 egg whites
  • 60 g of sugar
Chantilly
  • 450 g of 35% cream
  • 120 g vanilla sugar
Useful items
  • 1 hinged mould
  • parchment paper
INSTRUCTIONS
Meringues
  1. Preheat the oven to 200°F.
  2. Put 150 g sugar in the mixing bowl. Mix 10 sec/speed 10. Reserve.
  3. Put the egg whites in the mixing bowl and "break" them using the Turbo mode three (3) times.
  4. Position the butterfly whisk in the mixing bowl. Put 75 g unpulverized sugar. Program 5 min/speed 3.
  5. When the eggs are whipped, add the remaining 75 g unpulverized sugar and mix 3 min/speed 3.
  6. Program 2 min/speed 2 and gently sprinkle the pulverized sugar from step 2 on the butterfly whisk. Add 4 drops of pink food colouring. Using a piping bag, put meringues on a parchment paper-lined plate: You should make about 30 meringues from the height of the hinged mould and form the bottom of the cake in a circle (as shown on the image). See notes. Lastly, make smaller meringues of the shape of your choice.
  7. Cook the meringues for 1h to 1h15 at 200°F.
Frozen fruit sorbet
  1. Put 60 g of sugar in the mixing bowl and mix 10 sec/speed 10.
  2. Add frozen strawberries and program Turbo mode four (4) times.
  3. Scrape down sides of mixing bowl and add the egg white. Mix 30 to 40 sec/ speed 9, helping with the spatula through the hole in the lid.
  4. Scrape down sides of mixing bowl and position the butterfly whisk. Whip 10 to 20 sec/speed 4.
  5. Place circle meringue at the bottom of the hinged mould, pour the frozen fruit sorbet over. Do not smooth the preparation too much on the walls.
  6. Place the meringue sticks along the outside cake wall, flat side onto the cake wall. (See image)
Chantilly
  1. Position the butterfly whisk in the mixing bowl. Add 120 g vanilla sugar and 450 g 35% whipping cream. Whisk 40 sec/speed 4, without the measuring cup. Pour and spread smoothly this whipped cream gently over the frozen fruit sorbet. Freeze overnight.
Serving
  1. When serving, unmould delicately and add some fresh strawberries and remaining small meringues.
NOTES
  • Draw the inside diameter of the hinged mould with a lead pencil on a parchment paper and fill it with the meringue in a rosette.
  • Vanilla Sugar: Put 250 g of sugar and 1 vanilla pod and mix 10 sec/speed 10
  • Why not use raspberries instead of strawberries.

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