Strawberry meringue cake

Ingredients for 1 servings:

• 3 egg whites
• 150 g sugar
• 150 g almond(s), chopped
• 750 g strawberries
• 2 cups of sweet cream
• 2 packs of cream stiffener
• e.g. vanilla sugar
• n. B. sugar
• some chocolate coating

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Hull, wash, and drain the strawberries. Beat 3 egg whites until stiff. Slowly add 150g of sugar. Fold in the chopped almonds. Pour the meringue mixture into a springform pan lined with baking paper. Bake in a preheated oven at 175°C (top/bottom heat) for about 45 minutes. Then let the base cool. Whip the cream until stiff, adding sugar and/or vanilla sugar to taste. Spread it on the base. Distribute the washed strawberries over the cream (standing whole strawberries upright). Finally, melt a little chocolate coating and drizzle it over the cake. The cake tastes best freshly made on the day it is prepared. Note: The cake tastes delicious thanks to the chopped almonds; unfortunately, it’s not easy to cut through, but the flavor makes up for it.