Ingredients Jump to Instructions ↓

  1. Meringue Cake:

  2. 6 large (120 grams) egg whites

  3. 1 1/2 cups (castor) sugar

  4. 1 teaspoon white vinegar

  5. 3/4 tablespoon cornstarch

  6. 1 20cm thin layer sponge cake

  7. Topping:

  8. 1 cup (240 ml) heavy whipping cream

  9. 1 1/2 tablespoons (20 grams) granulated white sugar

  10. 1/2 teaspoon pure vanilla extract

  11. kiwi , strawberries , raspberries , blackberries , passion fruit , diced pineapple , or other fruit of your choice

  12. toasted almonds

  13. icing sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 23 cm circle on the paper.

  2. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.

  3. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center.

  4. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.

  5. Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then pipe about ¼ cup in the base of the meringue . Sprinkle With some fruits of your choice.

  6. Place the sponge layer over the cream , sprinkle with diced pineapples then pipe the rest of the cream over the sponge layer covering it completely. Decorate with fruits ,roasted allmonds and icing sugar.


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