Prepare the Meringue:
Preheat your oven to 150°C (electric) or 170°C (gas).
In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar (or powdered sugar) while continuing to beat the mixture.
Once the egg whites become glossy and stiff peaks form, add the lemon juice or citric acid, and fold in the cornstarch. The acid helps stabilize the meringue, while the cornstarch adds structure, creating a meringue that is crisp on the outside and soft in the middle.
Line your 34×42 cm baking dish with parchment paper. Spread the meringue evenly across the dish, smoothing the surface with a spatula.
Bake the Meringue:
Place the meringue in the preheated oven and bake for 30-45 minutes, or until the meringue is crisp to the touch and slightly golden. If using a gas oven, monitor the meringue closely to avoid over-browning.
Once baked, remove the meringue from the oven and allow it to cool completely. The meringue will be fragile, so handle it gently as it cools.
Prepare the Cottage Cheese Cream:
In a mixing bowl, combine the cottage cheese, heavy cream, and powdered sugar. Use a hand mixer or whisk to beat the ingredients together until smooth and creamy.
If your cottage cheese is too grainy, you can blend it beforehand to achieve a smoother consistency.
Prepare the Filling:
Wash and hull the strawberries, then slice them into thin pieces. If using frozen strawberries, make sure to thaw and drain any excess liquid.
Roughly chop the pistachios and set them aside.
Assemble the Cake:
Once the meringue has cooled, carefully spread the cottage cheese cream over the entire surface of the meringue, using a spatula to create an even layer.
Arrange the sliced strawberries on top of the cream, evenly distributing them across the surface.
Sprinkle the chopped pistachios over the strawberries for added crunch and flavor.
Chill the Cake:
Place the assembled cake in the refrigerator and let it chill for at least 2-3 hours before serving. This will allow the flavors to meld together and the meringue to set with the cream.
Serve:
Once chilled, slice the cake into portions and serve. The crisp meringue combined with the creamy filling and fresh strawberries makes for a delightful, refreshing dessert.
Nutrition Facts (per serving, based on 10 servings):
Nutrient Amount per Serving (Approx.)
Calories 270-300 kcal
Protein 7 g
Fat 15-18 g
Carbohydrates 25-30 g
Fiber 2-3 g
Sugar 20-25 g (natural from cream, strawberries, and sugar)
Sodium 100 mg
Note: Nutritional values are approximate and may vary based on the specific ingredients used.
FAQs:
Can I use frozen strawberries? Yes, you can use frozen strawberries. Just make sure to thaw and drain them well before layering on the cake to avoid excess moisture, which can make the meringue soggy.
Can I substitute the cottage cheese? If you prefer a smoother cream, you can substitute cottage cheese with cream cheese or mascarpone for a richer texture. Alternatively, Greek yogurt can be used for a lighter option.
Can I make this dessert ahead of time? Absolutely! This cake is best when chilled for a few hours before serving, so making it the day before is ideal. However, try to assemble it no more than 24 hours in advance to maintain the crispness of the meringue.
How do I know if the meringue is done baking? The meringue should be dry to the touch and slightly golden on the outside. It will also start to pull away from the edges of the baking sheet when it’s ready. Remember, the interior should remain soft and marshmallow-like.
Tips for Making the Perfect Meringue Cake:
Use room temperature egg whites:
Egg whites whip up better when they are at room temperature. Make sure to separate the eggs while cold, then let the whites sit for 10-15 minutes before whipping.
Beat the meringue to stiff peaks:
Ensure your meringue reaches stiff peaks before adding any additional ingredients. This will create the right structure for the meringue to hold its shape during baking.
Handle the meringue gently:
Meringue can be delicate, so once it’s baked, handle it with care to avoid cracks or breakage. Use a large spatula to transfer or assemble it.
Chill the cake thoroughly:
Chilling the cake for a few hours allows the flavors to meld together and ensures the cream and filling set properly.
Storage Tips:
Refrigeration:
Store the cake in an airtight container in the refrigerator for up to 2-3 days. The meringue may lose some of its crispness over time, but the cake will still be delicious.
Freezing:
While the meringue can be frozen separately, freezing the assembled cake isn’t recommended as the texture of the meringue may degrade once thawed.
Conclusion:
Strawberry Pistachio Meringue Cake with Cottage Cheese Cream is a light and elegant dessert that’s perfect for any occasion. The crisp meringue base pairs beautifully with the rich, creamy filling and the fresh burst of strawberries, while the pistachios add a delightful crunch. This cake is not only visually appealing but also wonderfully satisfying, balancing sweetness and freshness with every bite. Whether you’re serving it at a special event or enjoying it as a treat, this dessert is sure to impress your guests. Give it a try and savor the combination of textures and flavors that make this cake a true showstopper!
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