Strawberry Meringue Cake Mostachon Recipes

STRAWBERRY-PEACH MOSTACHON

Steps:

• 1. we start with the cake: Preheat the oven to 350 F because the oven must be hot or its not going to work with the cake. in a bowl you put the cream of tartar and the eggs white and start to beat until stiff then you add the sugar very slow, add the vanilla, the rexal or baking powder, when everything its completly add together we stop the beat.
• 2. then with a spatula and step by step add the cookies crumbs and the pecan add together all the ingredients with the spatula not use the electric mixer or everything its gonna be a mess and useless when everything its together put it on a 9 or 7 inch springform pan or in a individual springform pan and put in the oven for 20 min. ONLY 20 MINUTES, you don need to check it or anything just 20 min and the cake its out, remove the springform side and let it cool.
• 3. The Icing you dont gonna belive it, its DELICIOUS!!! ok you put in a bowl the cream cheese and the confectioners sugar, beat it and when they are together add the heavy cream and then the vanilla until it look like icing and put in the fridge for 30 min.
• 4. when the cake its cold or little warm you can add the icing be generous and put alot in the cake, its very important that the icing its very very hard if not its gonna start to melt. then add the fruit of your choise and decorate with pecan, mini chocolate, adding 2 types of fruit and enjoy it.

STRAWBERRY MERINGUE CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. , In a large bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans; set aside. , In a large bowl with clean beaters, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form. Spread the meringue evenly over cake batter. , Bake at 350° for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack). , Meanwhile, in a large bowl, beat cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream. , Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture. Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator.