Mexican Meringue Cake With Strawberries Recipe

Mexican Meringue Cake With Strawberries
submitted by sumit at ifood.tv

Summary

Health IndexJust EnjoyCuisine
CourseMethod
Dish

Ingredients

 Egg whites5
 Cream of tartar1⁄2 Teaspoon
 Sugar1 Cup (16 tbs)
 Vanilla1 Teaspoon
 Whipping cream1 1⁄2 Cup (24 tbs)
 Cointreau/Other orange-flavored liqueur / 1 1/2 teaspoons vanilla3 Tablespoon
 Strawberries5
 Sliced strawberries1 Cup (16 tbs), sweetened to taste with sugar

Nutrition Facts

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

Directions

Use a clean, dry mixer bowl that holds at least 6 cups below top curve of beaters; in it, combine egg whites and cream of tartar.
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.
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