John Myers
Apricot and Strawberry Cake with Meringue
The perfect apricot and strawberry cake with meringue recipe with a picture and simple step-by-step instructions.
For approx. 18 pieces:
- 1 kg Apricots
- 250 g Strawberries
- 250 g Soft butter
- 500 g Sugar
- 2 packet Vanilla sugar
- 1 pinch Salt
- 9 Eggs size M
- 50 g Food starch
- 325 g Wheat flour type 405 or 550
- 1 packet Baking powder
- 1 tbsp Lemon juice
- 2 tsp Powdered sugar
- Wash, pit and quarter the apricots, place on a sieve and drain. Wash the strawberries, cut into pieces and drain on a sieve.
- Grease a drip pan in the oven and sprinkle with breadcrumbs.
- Preheat the oven to 175 ° C (convection: 150 ° C).
- Mix the butter with 250 g sugar, vanilla sugar and salt until creamy. Separate 5 eggs, chill the egg whites. Stir the egg yolks into the butter and sugar cream. Alternately stir in the starch and the remaining 4 eggs. Mix the flour and baking powder, add and stir in. Spread the dough in the prepared drip pan. First sprinkle the apricots on top, then top with the strawberries. Bake in the preheated oven for about 35 minutes and remove. Increase the oven temperature to 250 ° C.
- Beat the chilled egg white with lemon juice until stiff, sprinkling in 250 g of sugar. Use a piping bag with a star nozzle to sprinkle the meringue into about 18 meringue curls on the cake. Put the cake in the middle of the oven again and finish baking in about 5-10 minutes. The meringue should only be lightly browned, preferably bake on sight. Take out and let cool.
- Dust lightly with powdered sugar before serving.
- Tip 7: Instead of apricots, the cake can also be baked with gooseberries, cherries or fruit of your choice.
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