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Mexican Meringue Cake With Strawberries Recipe
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Cointreau/Other orange-flavored liqueur / 1 1/2 teaspoons vanilla||3 Tablespoon|
|Sliced strawberries||1 Cup (16 tbs), sweetened to taste with sugar|
Serving size: Complete recipe
Calories 2373 Calories from Fat 1083
% Daily Value*
Total Fat 120 g185.2%
Saturated Fat 79.6 g398%
Trans Fat 0 g
Cholesterol 497.1 mg
Sodium 347.6 mg14.5%
Total Carbohydrates 261 g86.9%
Dietary Fiber 4.3 g17.2%
Sugars 252.4 g
Protein 17 g34.6%
Vitamin A 0.1% Vitamin C 58.8%
Calcium 22.2% Iron 2.8%
*Based on a 2000 Calorie diet
Beat whites at highest speed just until frothy (no bottom layer of free-flowing viscous white).
Continue beating and add sugar, no more than 1 tablespoon per minute, sprinkling it gradually over mixing whites.
When all sugar is incorporated, add vanilla and beat for 1 or 2 more minutes.
Whites should hold very stiff, sharp, unbending peaks.
Evenly spread meringue in a greased and flour-dusted, deep, 8-inch cheesecake pan (one with removable bottom or spring released sides).
Bake in a 275° oven for 1 1/2 hours or until surface no longer feels sticky.
Remove cake from oven and place on wire rack; immediately run knife blade around edge of pan to loosen cake.
Let cake cool in pan 5 minutes; then remove pan sides.
Cool 5 minutes longer; then invert onto a serving plate.
Run a long metal spatula between room temperature (the shape is irregular).
Beat cream until stiff; stir in Cointreau.
Spread whipped cream smoothly over top and sides of cake, correcting imperfections in symmetry of cake.
Garnish with whole strawberries.