Amaretto Meringue Cake With Strawberries Cherries Recipes

AMARETTO MERINGUE CAKE WITH STRAWBERRIES & CHERRIES

Steps:

• Heat oven to 140C/120C fan/gas 1 and cut 3 pieces of baking parchment to fit 3 baking sheets for the meringues (if you don't have 3 baking sheets, you can cook it in batches - simply divide the meringue mixture into 3 and cook separately). Using a plate or the base of a cake tin, draw a 20cm circle on each piece of parchment, then flip over so that the pencil side is facing down. Put 3 oven racks in your oven - if you only have 2 but have a large grill pan, this will work too, sat in the bottom of the oven.
• Put the egg whites in a large bowl, and whisk with an electric hand whisk until thick and holding soft peaks. Start adding the sugar, 1 or 2 tbsp at a time, whisking continuously. When all the sugar has been incorporated, the meringue should be thick, glossy and holding stiff peaks. Add the vinegar and whisk again briefly. Use a blob of meringue to stick down the corners of each piece of parchment to the trays. Divide the meringue between the 3 circles on the parchment, swirling it towards the outline to make thin circles. Scatter the almonds over, saving a few to serve on top once assembled. Bake for 1 hr, then leave to cool in the oven.
• When the oven is completely cold, remove the meringues and place somewhere cool and dry for up to 24 hrs, or assemble straight away. Toss the fruit with 1 tbsp icing sugar and set aside to macerate for 10-15 mins. Pour the cream, amaretto, almond extract and remaining icing sugar into a large bowl, and whisk until softly whipped. Use a little of the cream to stick your least successful meringue to a cake stand or plate. Spread over a third of the cream and scatter with some strawberries and cherries. Top with the remaining meringues, cream and fruit, finishing the top layer with the whole strawberries and cherries. Scatter over the remaining almonds and serve. Leftovers will keep in the fridge for 1 day.

STRAWBERRY AMARETTO CAKE RECIPE - (4/5)

Steps:

• Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans Mix flour and baking powder together and set aside In a large bowl, beat sugar, pudding and butter until fluffy. Add eggs one at a time, beating well with each addition Combine milk an Amaretto and add alternately with the flour mixture to the creamed mixture. Fold in 1 teaspoon vanilla extract and the pureed strawberries. Divide batter equally into three 9-inch round cake pans Bake for 25 minutes or until wooden pick inserted into center of cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely on wire racks To make the filling: Beat whipping cream, 1/4 cup powdered sugar and 1/2 teaspoon almond extract on high with electric mixer until stiff Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries. Frost sides of cakes with Cream Cheese Frosting. Pipe an edge of frosting around cake top Spread remaining whipped cream on cake top. Top with quartered strawberries **CREAM CHEESE FROSTING** 8 ounces cream cheese, softened 1/2 cup butter, softened 1 (1 pound) box powdered sugar, sifted 1 teaspoon vanilla extract In separate bowl, combine sugar and butter; mix well. Add to cream cheese. Stir in vanilla extract and beat until smooth

AMARETTO STRAWBERRIES

Steps:

• Wash and hull strawberries; drain. In a large bowl, marinate strawberries in Amaretto liqueur overnight. Serve over ice cream and sprinkle with slivered almonds.