Mexican Meringue Cake With Strawberries Recipe
Ingredients
| Egg whites | 5 | |
| Cream of tartar | 1/2 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Whipping cream | 1 1/2 Cup (16 tbs) | |
| Cointreau | 3 Tablespoon, flavored | |
| 4 to 5 whole strawberries | ||
| Sliced strawberries, sweetened to taste with sugar | ||
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.
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.
Chef
