Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Japonaise meringues
Cream
Strawberries
How it's done
Japonaise meringues
Beat the egg whites with the salt until stiff. Add half the sugar and continue beating until the egg whites turn glossy. Add the remainder of the sugar and continue beating until the egg whites become very stiff and glossy. Carefully fold the almonds into the egg whites using a spatula.
Transfer the mixture to a piping bag with a smooth nozzle (approx. 14 mm in diameter), pipe 3 meringue discs (each approx. 20 cm in diameter) in a spiral motion onto two baking trays lined with baking paper.
Bake/dry
Slide the trays into an oven preheated to 120 °C, reduce the heat to 100 °C and leave to dry out for approx. 1½ hrs. Then switch the oven off and leave the meringues to cool in the oven with the door slightly ajar.
Cream
Mix the Skyr and vanilla sugar in a bowl, grate in the lemon zest, squeeze 1 tbsp of juice, mix in. Whip the cream until stiff, fold in carefully.
Strawberries
Cut the strawberries into slices.
Layer the cake
Just before serving, transfer the cream to a piping bag with a smooth nozzle (approx. 14 mm in diameter). Place one of the meringue discs on a cake plate, pipe the cream on top of all of the meringue discs.
Top with the strawberries, place the meringues on top of each other, serve the cake immediately.
| Note: | Using a springform tin, draw circles (20 cm in diameter) onto the baking paper and use as a template. |
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