The boys have been eating up strawberries like they just might be the last strawberries on earth. Yesterday, I thought I would make them a bit special, by attempting to make aÂ MeringueÂ cake from a post I found on a German website.
Chrome translated everything, OK, but I had a little trouble with the word Rohohrzucker, which would not translate. I finally decided it must be sugar. Or maybe it was something else — because the recipe didn’t quite look as nice as the one on the German website.
Anywho, it was good, and the boys were pleased, and I think that if I work on this recipe, and make it again, I just might perfect this one.
Here’s the recipe:
Whipping Cream — for the filling — set aside.
- 50 g butter
- 50 g Rohohrzucker ( think that’s sugar?!)
- 2 egg yolks
- 1 tsp vanilla extract
- 75 g flour
- 1 tsp baking powder
- about 50 ml of milk
Cream butter and sugar, then add egg yolks and vanilla extract. MixÂ thoroughlyÂ and then add flour and baking powder. Pour mixture into a round baking pan and bake at 350 degrees for 20 minutes. You should have two very thin cakes.
For the meringue:
- 2 egg whites
- Finest 65 g sugar (Sugar was listed here… so, not sure why it was calledÂ Rohohrzucker above)Â
- Dash of Vanilla Extract
- Beat egg whites in your stand mixture until foamy, and then add sugar and a dash of vanilla extract.Â
- To bake, draw a circle on parchment paper the size of your round baking pans. You should have enough for two Meringue circles. Pour Meringue onto circles and bake at 350 degrees, for 5-10 minutes. Watch this — depending upon where you place it in your oven, the meringue could burn.Â
- When all four circles are cool, start with a cake layer on a plate, and add whipped cream, strawberries, and a Meringue circle. Next, add your second cake, and repeat.
By the time your kids have arrived, the cake will have fallen and your boys will be delighted to have this messy cake.