Jordgubbstårta Swedish Strawberry Meringue Cake

🧂 Ingredients

• 8 Egg whites
• 1 1/8 cup White sugar
• 1 pinch Kosher salt
• 3 tbsp Cornstarch
• 1/2 cup Almond Flour
• 1 tsp Ground cardamom
• 3 quarts Strawberries
• 4 tbsp White sugar
• 1 quart Whipping cream
• 1/2 tsp Ground cardamom
• 1/2 tsp Vanilla extract
• 1 cup Cream cheese

Instructions

• 1 Preheat oven to 350 F. Line three baking sheets with parchment paper; trace 5
  8-inch circles on the sheets of paper and grease the sheets with butter and
  flour.
• 2 In a large mixing bowl with electric egg beaters whip egg whites until they form
  gentle peaks. Add the sugar gradually, ¼ cup at a time, and the salt, and beat
  at high speed until the egg whites form stiff and glossy peaks. Gently fold in
  the cornstarch, almond flour and cardamom.
• 3 Divide the pillowy meringue evenly among the five circles, and spread them to
  fit inside the circles, making sure that the layers are even.
• 4 Place baking sheets in the oven, immediately reducing the heat to 250 F. Bake
  for 25 minutes, then reduce the heat further to 200 degrees and bake for an
  additional 2 hours.
• 5 Turn off oven. Leave baking sheets in the oven until they reach room
  temperature. This prevents the meringue from cracking.
• 6 Stem and slice the strawberries. Sprinkle 1 tbsp sugar over the sliced
  strawberries.
• 7 In a large, chilled bowl, combine the whipping cream, remaining sugar, vanilla
  extract and cardamom. Beat until holding soft peaks. Add softened cream cheese
  and beat into the whipping cream.
• 8 Place 1 layer of meringue cake on a plate. Top with whipped cream, ¼ of the
  strawberries, more whipped cream, and another layer of cake. Repeat. Frost the
  top layer with the last of the whipped cream and the reserved whole
  strawberries.
• 9 Serve immediately if you want crisp layers. For a softer texture serve a couple
  of hours after assembly.

Nutrition Info