Strawberry Meringue Cake

The layers for this cake are made from meringue, cream cheese and whipped cream, and the highlight of the dish is fresh, juicy, delicious strawberries. Enjoy!

Ingredients

• Egg whites at room temperature - 7 pcs.
• Sugar - 2 cups
• Corn starch - 2 tbsp. l.
• Salt - 1/8 tsp
• Lemon juice - 1/2 tsp
• Whipping cream - 3 cups
• Fresh strawberries (cut into slices) - 4.5 cups
• Mascarpone cheese - 450 g
• Pecan or walnut (chopped) - 1 cup
• Vanilla extract - 2 tsp
• Strawberries for decoration

Directions

1. Turn on the oven to preheat to 180 degrees. Pour the nuts on a baking sheet and place in the oven for 10-12 minutes, stirring occasionally. Pour the nuts onto a plate and let cool for about 10 minutes. Reduce the temperature in the oven to 125 degrees.
2. Line two baking sheets with parchment. On each piece of parchment, draw two circles with a diameter of 20 centimeters, and then turn the sheets over.
3. Place cornstarch, salt, toasted nuts, and 1/2 cup sugar into the bowl of a food processor, pulse for about 40-45 seconds, until smooth.
4. Beat the egg whites and lemon juice with a mixer on high speed until fluffy. Gradually add 1 cup of sugar (1 tablespoon at a time). Beat for about 2-4 minutes until the sugar dissolves. Fold in half of the nut mixture into the whites, mix gently with a spoon, then add the second half of the nut mixture and mix gently again.
5. Spread the protein mass on the circles drawn on the parchments, approximately 1.5 cups of the mass for each circle.
6. Place the baking sheets in the preheated oven and bake the cakes for about 1 hour, changing the positions of the baking sheets 30 minutes after the start of baking. Then put out the fire in the oven, and leave the strawberry cake layers in a closed oven for 2-2.5 hours to dry out.
7. Before collecting the cake, you need to prepare the cream. Mix cheese and vanilla extract until smooth.
8. Whip the cream with a mixer at low speed until fluffy, increase the speed to medium-high and gradually add 1/2 cup of sugar, beat until stable peaks, but do not beat the cream. Carefully fold the cream into the cheese mixture.
9. Collect strawberry cake. Remove one meringue cake from the parchment, place on a serving dish, brush with about 1/4 of the butter cream, put 1/5 cup of strawberries on the cream. Repeat two more layers with cakes, cream and strawberries. Cover the cake with the last meringue cake, brush with cream, and top with strawberry halves. Serve strawberry cake immediately or refrigerate for up to 2 hours. Cut this cake with a thin sharp knife.