Strawberry japonaise cake

Strawberry japonaise cake

Total: 2 hr 15 min. | Active: 45 min.
vegetarian, gluten-free
Nutritional value / piece: 317 kcal
, Fat: 14 g
, Carbohydrate: 33 g
, Protein: 12 g

Ingredients

8 pieces

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

4 fresh egg whites
1 pinch salt
200 g sugar
200 g shelled ground almonds

Cream

340 g Skyr Style plain
1 parcel vanilla sugar
1 organic lemon
2 ½ dl full cream

Strawberries

500 g strawberries
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How it's done

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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.

Good to know
Note: Using a springform tin, draw circles (20 cm in diameter) onto the baking paper and use as a template.

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