Mexican Meringue Cake with Strawberries

Need

• Meringue Cake

• 250 Grams raw caster sugar BUY
• 6 egg whites, room temperature
• 1 Teaspoon cream of tartar
• 2 Teaspoons vanilla bean paste BUY
• 150 Grams Pecan Coconut Shortbread Crumble baked Recipe
• 40 Grams walnuts, roughly chopped

• Cheesecake Topping

• 250 Grams cream cheese, cubed
• 1 orange, zest only
• 250 Grams Creme Fraiche (homemade) or sour cream Recipe
• 2 Tablespoons pure icing sugar
• 2 Teaspoons vanilla bean paste BUY
• Fruit of choice for garnish

Do

1  

To make the meringue cake, preheat oven to 170°C and butter the sides and line the base of a 20cm springform tin. Set aside. Weigh out the sugar in an oven proof bowl and place into the preheating oven.

2  

Place egg whites and cream of tartar into the Thermomix bowl and whip 6 min/37°C/Butterfly/speed 3/MC off.

3  

Wipe the inside of the lid to remove condensation being careful not to put any water into the meringue inadvertently.

4  

Add the hot sugar, 1 tsp at a time through the hole in the lid 6 min/50°C/Butterfly/speed 3/MC off.

5  

Remove the Butterfly. Fold the crumble and nuts through the meringue with a spatula.

6  

Spread into the prepared springform tin, flattening the top. Place into the oven, reduce temperature to 150°C and bake for 45 minutes. Leave in the oven with the door slightly ajar until completely cold. Remove from the tin carefully. Place onto serving plate or dish of choice.

7  

To make the cheesecake topping, place the cream cheese and orange zest into the Thermomix bowl and blend 5 sec/speed 5.

8  

Insert Butterfly. Add sour cream, sugar and vanilla and whip 10-20 sec/Butterfly/speed 4 or until holding stiff peaks.

9  

Spread generously on top of the cooled meringue base and top with fruit of choice. Serve.

10  

This will keep very well in the fridge for up to 3 days, fully assembled.