Marängtårta
Dairy
Egg
Gluten
Strawberry
Cuisine: Sweden
Base:
100 g butter
1.5 dl (150 ml) sugar
5 egg yolks
4 tbsp milk
2 dl (200 ml) flour
2 tsp baking powder
Meringue:
5 egg whites
2.5 dl (250 ml) sugar
0.5 dl (50 ml) desiccated coconut
Filling:
5 dl (500 ml) double cream
strawberries
black berries
Whisk butter and sugar for the base, until smooth. Add one egg yolk at a time and whisk in between. Add the milk and whisk again. Mix flour with baking powder and stir it into your batter.
Put grease proof paper in an oven tray (30×40 cm). Spread the batter unto the paper.
Whisk the egg whites and sugar until hard, add coconut and stir gently. Spread the meringue over the base.
Bake in 150°C for 30-40 minutes. Let the cake cool before you cut it in half. Whisk the cream.
Put one of your halves on a plate and spread with whipped cream. Add your berries. If the berries are wet, dry them on a kitchen towel before putting them on the cream so the cream will not be wet.
Put the other half of your cake on top.
A very nice cake for any occasion. A little tricky to bake so the meringue is not ruined but well worth the effort.
