Wednesday, 13 July 2011

Summery Berry Meringue Cake

Hello everybody. Im finally at a place where I have recovered from disordered eating and food fears and feel comfortable to continue posting yummy, healthy recipes. I may post with a few more details about what happened to me soon... but for now, enjoy!
NB: Pictures to follow

Summery Berry Meringue Cake

Serves: 6

3 egg whites
120g sugar (1.5dl)
2 tbsp Custard Powder (Vaniljkräm pulver)
1 tsp distilled vinegar (ättika)
100 ml milk
50g strawberries
50g blueberries
100ml cream
1 tbsp powdered sugar

Whisk the egg whites until they form stiff peaks. This should ideally be done in a VERY clean bowl with no traces of fat.
Add the sugar and continue to whisk until you can no longer feel the grains of sugar if you rub it between your fingers.
Spread the mixture out into to 25cm circles on waxed baking paper. Then use the remainder of the mixture to pipe small decorative edging around only 1 of these flat cakes.
Bake the meringue cakes at 100-125 degrees for 1 hour.
Mix the milk with the custard powder and leave to stand for 10 mins in the fridge.
Whisk the cream with the icing sugar. Leave in fridge until needed.
When the meringues have crisped and cooled place the plain one on a decorative/serving plate. spread with the custard mixture and decorate with sliced strawberries and blueberries.
Place the next meringue on top and cover the inner(non-decorated) part with cream mixture. Decorate with remaining strawberries and blueberries. Dust with icing sugar.
Keep refrigerated until ready to serve.

151 calories per serving, 1.2g F, 0.5g SF, 24.1g C, 9.6g S, ?g Fb, 2.8g P

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