Strawberry sour cream cake with steaming meringue from Funny Cabany
4 servings
240 minutes
Strawberry sour cream cake with smoky meringue from Funny Cabany is true culinary magic inspired by the elegance of French cuisine. This light, airy dessert combines the tenderness of sour cream frosting, the sweetness of strawberry jam, and the crunchy texture of meringue. Currants add a fresh tartness, creating a perfect balance of flavors. This dessert becomes a centerpiece for any festive table, drawing attention with its elegant presentation: the meringue appears shrouded in mist, creating an air of mystery. Infused with the aromas of vanilla and strawberry, it delights not only the palate but also offers visual pleasure. Perfect for special occasions and romantic evenings when something truly refined and memorable is desired.
1
For meringue, beat egg whites with sugar in a blender until thick foam forms and add lemon juice.
- Chicken egg: 1 piece
- Sugar: 100 g
- Vanilla: pinch
2
Place the meringue on a baking sheet and dry at 100°C for 2 hours.
- Chicken egg: 1 piece
3
Dissolve gelatin in cream and heat.
- Leaf (sheet) gelatine: 15 g
- Whipping cream 33%: 100 ml
4
To prepare sour cream, blend 220 g of jam, sour cream, powdered sugar, vanilla, and cream with gelatin until smooth.
- Strawberry jam (preserve): 320 g
- Icing sugar: 40 g
- Vanilla: pinch
- Whipping cream 33%: 100 ml
- Leaf (sheet) gelatine: 15 g
5
Place the crushed biscuit in a round shape, then add the sliced strawberries and the resulting cream.
- Sponge cake: 60 g
- Strawberry: 100 g
6
Put in the refrigerator for 3 hours.
7
Place the sour cream cake on a plate, decorate with meringue, remaining strawberry jam, and red currants.
- Strawberry jam (preserve): 320 g
- Redcurrant: to taste