Meringue Cake with Strawberry Cream
Meringue discs and Strawberry cream — a Zeelandia recipe in 2 components, makes 6 meringue discs of about 18 cm diameter. Uses Zeelandia Beza Bianca Meringue Mix 10 kg.
- mixing time (meringue)
- 8 min
- water temperature (meringue), minimum
- 70 °C
- baking temperature (meringue)
- 100-120 °C
- baking time (meringue)
- 120 min
Ingredients
Meringue discs
| Ingredient | Quantity |
|---|---|
| Zeelandia Beza Bianca Meringue Mix 10 kg | 250 g |
| Water (at least 70°C) | 250 g |
| Sugar | 225 g |
Strawberry cream
| Ingredient | Quantity |
|---|---|
| Zeesan Strawberry | 300 g |
| Water | 300 g |
| Homogenised cheese | 600 g |
| Cream (30% fat) | 750 g |
Method
- Meringue discs
Whisk all ingredients on high speed for about 8 minutes (using a whisk), with the water at a temperature of at least 70°C.
- Meringue discs
Pipe the mixture with a piping bag onto trays lined with baking paper, forming 6 discs of about 18 cm diameter.
- Meringue discs
Bake (dry) at 100-120°C for about 120 minutes with the damper open.
- Strawberry cream
Dissolve the Zeesan thoroughly in the water.
- Strawberry cream
Whisk the chilled cream with the homogenised cheese, then add the dissolved Zeesan in portions to the whipped mass and fold in gently until combined.
Assembly: pipe part of the cream onto the surface of 3 meringue discs (about 450 g per piece) and gently press the other meringue discs on top.
Assembly: pipe the remaining cream on top of the cakes in a spiral pattern (about 200 g per piece).
Decoration: decorate as desired.
Store under refrigeration.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.