Strawberry Cake with Meringue Foam

This strawberry cake with a light meringue topping is a summer twist on the classic polish szarlotka with meringue. Buttery pastry (both base and topping), sweet meringue foam and plenty of strawberries – the perfect afternoon treat! It’s definitely worth baking while strawberries are still in season :).

Ingredients for shortcrust pastry:

• 375 g plain flour
• 200 g butter, cold
• 50 g lard, cold (or use butter instead)
• 1 teaspoon baking powder
• 3 tablespoons icing sugar
• 5 egg yolks (from large eggs)
• a pinch of salt

Sift the flour with the baking powder, then add the butter and lard. Rub or chop them in quickly until the mixture resembles coarse crumbs. Add the egg yolks, icing sugar and salt, then quickly bring the dough together (you can also use a food processor). If the dough is too crumbly, add 1 – 2 tablespoons of cold water. Divide the dough into two portions (roughly 60% and 40%), wrap each in cling film and chill well or freeze (this can be done a day ahead).

Grease and line a 34 x 23 cm baking tin with parchment. Grate the larger portion of dough (60%) onto the base, press it lightly and level.

Bake at 190°C for about 10 – 15 minutes, until lightly golden.

Ingredients for strawberry filling:

• 1 kg strawberries
• 1 tablespoon sugar
• 4 tablespoons potato starch (or cornflour)

Hull and halve the strawberries. Just before spreading over the base, toss them with the sugar and starch.

Ingredients for meringue topping:

• 5 egg whites (from large eggs)
• a pinch of salt
• 250 g caster sugar
• 2 teaspoons potato starch (or cornflour)

Prepare the meringue just before assembling the cake. All ingredients should be at room temperature.

Whisk the egg whites until foamy, then add the salt and continue whisking. Once soft peaks form, gradually add the sugar, one tablespoon at a time, whisking well after each addition. You should end up with a thick, glossy meringue. Add the sifted starch and whisk briefly to combine.

To finish:

• icing sugar, for dusting

Spread the strawberry filling over the pre-baked base (it can still be warm) and level it out. Spoon the meringue on top, then grate the remaining chilled dough (40%) over the meringue.

Bake at 180°C for about 50 minutes, or until golden. Leave to cool in the switched-off oven with the door slightly ajar. Before serving, dust with icing sugar if you like.

This cake can be stored at room temperature, or in the fridge during hot weather.

Enjoy!