by Marcus Flakes

Created on: April 27, 2010

THE BEST WAY TO MAKE STRAWBERRY MINT MERINGUE CAKE

This Strawberry Meringue Cake is full of fun and exciting ingredients that allow a person to exercise their gastronomic arts in baking and pastries. Easy to make and fun to decorate!

Cakes with fruit and meringues have three major components to make up the final result of an immaculate cake. This particular cake's components consist of macerated strawberries, simple syrup with mint and brown butter vanilla cake.

Some recipes have different methods using the similar components that make up the recipe title. While there are many styles and ways to bake a cake; one has to consider the methodology and technique to develop an outstanding product.

Brown Butter Vanilla Cake is usually infused with vanilla bean for the best flavor in this cake. Any fruit topping, glaze, sugar syrup, and different types of meringues can be added to this exciting dessert.

The recipe method below is adapted from Claudia Fleming:

INGREDIENTS:

4 oz butter, unsalted

¼ ea vanilla bean, scraped

3 ea eggs

4 oz granulated sugar

5 oz cake flour

1/8 tsp extra fine sea salt

2 tsp vanilla extract

METHOD:

1. Grease and flour pan. Preheat Oven to 350 °F.

2. Brown the butter with vanilla bean. Cool.

3. Beat eggs and sugar to ribbon stage.

4. Sift dry ingredients over and fold to combine (3 additions).

5. In a separate bowl, whisk together ¾ cup batter with brown butter and extract. Fold into

  remaining batter.

6. Bake until done.

MACERATED STRAWBERRIES

To make macerated strawberries, make simple syrup infused with mint (1 leaf will be enough for about ¾ cup simple syrup). Brush syrup on top of cake to moisten, as well as tossing the fresh chopped strawberries.

FRENCH MERINGUE

Make a French meringue to stiff peaks using egg whites and granulated sugar.

CAKE BUILDING

To finish cake, ensure that the top of cake is moist from mint syrup; spread the strawberries over the cake. Then top with meringue. Bake at 350°F until set (about 15-20 minutes).Torch for presentation.

The Brown Butter Vanilla Cake can be made a day prior to the actual assembly. Cover cake and hold at room temperature. I recommend strawberries and meringue preparation the same day as final preparation of the Strawberry Mint Meringue Cake.

This cake makes for a beautiful presentation for almost any occasion. Variations are optional and will work to suit the palates of desired tastes.

The brown butter vanilla cake has an extraordinary taste. The folding technique of the brown butter into the well whipped eggs is the key to making this a perfect cake.

French Meringue can be made two different ways; personally, I like a shiny stiff peaked meringue. Whipping the egg whites on medium speed of the mixer, and gradually adding sugar in the middle stages of the protein enhancement will make the French meringue have an elegant appearance, rather than a foamed look.

Typically, the brown butter vanilla cake can be made with almost any base or topping; to name a few, such as berries, ganache, flavored creme chiboust, chocolate glaze, flavored curd as a middle filling.

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