Sort ingredients
m3gan2342
QR Code
Listen
Pdf
For the cake line a 20cm/8inch cake pan with parchment paper, preheat oven to 160 degrees Celsius.
Process the crackers into fine crumbs, you can do this with a sealed bag and a rolling pin. Chop walnuts. You can also process the walnuts, however, I like to leave a bit more crunch. Place both in a large bowl.
Beat the egg whites in a fat-free bowl until soft peaks form. Gradually add the sugar while beating and beat until stiff and glossy. Just very briefly beat in vanilla extract and baking powder.
Fold in the meringue with the crackers and nuts. Once combined, spread in the prepared cake pan and bake for about 30min. If the top browns too much, cover with aluminium foil. Let cool and release from cake pan.
For the topping beat all ingredients except for the strawberries until you have the consistency of whipped cream. You can either spread the cream with a spoon on top of the cake, or you can transfer to a piping bag and pipe a nice edge like I did. If you pipe, you will be able to do two layers.
Then wash and hull the strawberries, cut vertically and decorate the cake with it (see picture). Enjoy!