RAGNE VÄRK
Author

Meringue with whipped cream, strawberries and sponge cake

Sponge:

  • 2 egg yolks
  • 2 eggs
  • 1.5 dl sugar
  • 1 dl flour
  • 1 dl potato starch
  • 1 tsp baking powder

Meringue:

  • 2 egg whites
  • 1 dl icing sugar

Filling:

  • 200 g curds (in a square package)
  • 2 dl whipping cream (35%)
  • 3 tbsp sugar
  • 100 g strawberries
  • Milk for saturating the sponge
Whisk the eggs (both the yolks and the whole eggs) and sugar until light. Mix the dry ingredients together and add to the eggs, carefully stirring with a spoon. Pour the batter in a springform pan lined with parchment paper and bake at 175 °C for 5 minutes.
Meanwhile, whisk the egg whites until stiff peaks form, then whisk in the icing sugar. Pour the egg whites on the pre-baked sponge base and bake at 175 °C for 25 minutes.
To prepare the filling, whisk the whipping cream and sugar. Add the curds and strawberries that have been cut into smaller pieces. Beat for a while until the curds and berries are combined. Allow the baked base to cool for about an hour, then use a piece of thread to cut the sponge horizontally into two. Saturate the sponge with milk and spread the whipped filling on it. Cover with the second half of the base and if possible, set aside to allow the flavours to mingle.