Attention to all the love birds! You will definitely score points with this Meringue Cake. Everything will be fine after tasting this sweet threat.
- FunCakes Mix for Sweet Cookie & Crust
- FunCakes Mix for Crème Suisse
- FunCakes Icing Sugar
- FunCakes FunColours Gel – Pink
- 5 eggs (approx. 250 g)
- 125 g caster sugar
- 10 g cornflour
- 155 g unsalted butter
- Mint leaves
- FunCakes Bake Release spray
- FunCakes Decorating Bags
- FunCakes Magic Roll-Out Powder
- Wilton -Wide Glide- Rolling Pin
- Wilton Decorating tip #1M Open Star
- Wilton Decorating tip #1A Round
- Wilton Decorator Preferred Spatula Angled
- Wilton Parchment Paper
- Patisse Silver-Top Springform Leakproof Bottom Ø22cm
- Patisse Whisk
- Sharp knife
- Plastic foil
Preheat the oven to 120°C (convection oven 100°C).
Draw two circles of 22 cm on a sheet of parchment paper, turn the paper over and place on a baking sheet.
Make sure that the bowl and whisk are fat free and beat with 4 egg whites and 125 g of caster sugar until it’s a solid white mixture, where you can pull firm peaks of. Add a bit of pink coloring and mix it a bit for a lovely equal color. Carefully fold the icing sugar and cornflower into the mix. Put this in a piping bag with nozzle # 1A and make two circles. Start in the middle and work in rounds till the circles are completely filled. Smooth the cirkles with a spatula if necessary and place the meringue slices in the oven. After they are done, let them dry for two hours.
Tip! You can make the meringues a few days earlier.
Preheat the oven to 180°C (convection oven 160°C) and spray the baking tin with bake release spray.
Prepare 500 gram Mix for Sweet Cookie & Crust as indicated on the package, place it in plastic foil and let it stiff in the fridge for an hour. Make sure your work surface is dusted with magic roll out powder. Knead the dough well and roll it out to a thickness of 1 cm on the surface. Cut out a circle of 22 cm with a sharp knife and place it in the spring form. Bake the bottom for about 20-25 minutes until it’s light brown and let it cool in the mold.
Prepare 250 gram Mix for Crème Suisse as indicated on the package and let it stiff for 10 minutes in the fridge. Put the mix in a piping bag with nozzle # 1M and cover the whole bottom with tuffs. Slice some strawberries in small pieces and divide it over the crème Suisse. Cover this with a merengue disk and decorate the upper side with tuffs of cream, strawberries, mint leaves and pieces of meringue.