Strawberry Meringue Gelato Cake
Strawberry Meringue Gelato Cake

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, strawberry meringue gelato cake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Strawberry Meringue Gelato Cake is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Strawberry Meringue Gelato Cake is something that I have loved my whole life. They’re nice and they look fantastic.

This is inspired by Eton Mess, a British dessert of strawberries, whipped cream and crumbled meringues. Italian meringue is used to give this frozen dessert softness, while the slices of strawberry are refreshing and surprising. Reviews for: Photos of Strawberry Meringue Cake.

To get started with this recipe, we have to prepare a few components. You can have strawberry meringue gelato cake using 11 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Strawberry Meringue Gelato Cake:
  1. Make ready Italian meringue
  2. Make ready 4 fresh egg whites
  3. Make ready 1 1/2 cup white sugar
  4. Make ready 1/4 cup water
  5. Make ready 1 tbsp liquid glucose or light corn syrup
  6. Get strawberries
  7. Prepare 3 cup strawberries, washed, dried and hulled
  8. Make ready 1 tbsp icing/confectioner's sugar
  9. Get 1 tbsp white sugar
  10. Make ready cream
  11. Take 3/4 cup double/heavy cream

Spread a layer of meringue on top of the sponge batter in each tin, and sprinkle the almonds evenly over. Strawberry Meringue Cake. "Guests say 'Wow!' when I present this torte," reports field editor Dorothy Anderson of Ottawa, Kansas. Cool in pans on wire racks (meringue will crack). Meanwhile, in a large bowl, beat cream until stiff peaks.

Instructions to make Strawberry Meringue Gelato Cake:
  1. To make the Italian meringue, put the sugar, water and glucose/corn syrup in a medium large pot. Put the eggs in the (scrupulously clean) bowl of a stand mixer.
  2. Set the heat under the pot to medium high, bring the sugar mix to the boil, swirling the pot to move the sugar once it dissolves.
  3. Use a sugar thermometer to check the temperature of the boiling syrup. Please be careful with hot sugar! When the temperature reaches 100C, start the whisk on the stand mixer to high.
  4. When the sugar reaches 116C (or the 'soft ball' stage), take the syrup off the heat and slowly pour into the fluffly egg whites, keeping the mixer on a medium high speed.
  5. Once all the syrup is poured in, turn the speed down to low, and leave it whisking until the egg whites have cooled, this can take up to thirty minutes.
  6. While this is happening, take half of the strawberries and the confectioner's sugar and blitz them in a food processor until smooth. Strain them through a sieve to remove any seeds, and keep in the fridge.
  7. Take the other half of the strawberries and slice them up. Reserve the nicest slices to decorate your cake, add the white sugar to the rest and leave to mascerate.
  8. Put the cream in a large bowl and whip to the consistency of soft ice cream (think of sundaes or Mr Whippy, in the UK)
  9. Take a loaf tin that holds at least six cups, you may need another container as this mixture can make up to ten cups worth…dampen it with a little water, shake off the excess, and line it with plastic wrap.
  10. Place the reserved strawberry slices in a pattern on the bottom of your lined loaf tin.
  11. Take the cream and spoon it into the meringue, along with the strawberry purée and the sliced strawberries. Fold it all together gently with a meal spoon, until it is just rippled.
  12. Spoon mixture into the prepared tin, any extra can be spooned into another lined container. The top if the main cake can be smoothed out with a spatula dragged across it, rather like a bricklayer smooths the cement on a brick wall. Do this over the other container to catch the excess mixture.
  13. Cover with plastic wrap and freeze until set. This will take at least 7-8 hours, but can be left overnight to firm up fully.
  14. Remove from the freezer 10 minutes before serving, pull the plastic wrap, turn onto a serving plate, remove the plastic wrap and use a bread knife soaked in hot water to cut slices.

In an electric mixer on high speed, beat the egg whites until soft peaks form. Every single gelato cake is hand made by our team of in-house gelato chefs. BEST SWISS MERINGUE BUTTERCREAM - NO-FAIL RECIPE (SMBC) Silky smooth, rich and creamy with a velvet-like texture is what this Swiss meringue buttercream (SMBC) is all about. Learn to make the best Swiss buttercream with my no-fail recipe. Pack this mixture into the prepared loaf pan, pressing it down with a spatula as you go, and bring the plastic wrap up and over to seal the top, then get out more plastic wrap to wrap around the whole pan.

So that is going to wrap it up for this special food strawberry meringue gelato cake recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!