Yesterday was Mother's Day so he could not miss a delicious cake and sweet pink and obviously that can not be more pink! A delicious and fresh strawberry Bavarian base with a disc of meringue that makes it even more inviting and gorgeous ... everything. My roses on display in pdz to decorate cakes and meringues like small tufts of whipped cream made here and there.
A delicious cake that I find even for a birthday and you can replace the strawberries and other red fruits like blackberries or raspberries, short to try and enjoy the day of the mother and so I dedicate this particular cake as well as a mother to my mother that surprised me in these days for his boundless determination and positive, my sister, new mother "lioness" of the newcomer, my sweet niece Julia! Bavarian Strawberry meringue pie and (I took inspiration from a cake on the May issue of Modern Kitchen) Serves 4 For the meringue base 70 g egg whites 60 g caster sugar 80g icing sugar Beat the egg whites with electric whisk and when they begin to mount pour a spoonful of sugar at a time.
Then add one third of the icing sugar while continuing to mount and built what was stirring with a whisk by hand. Draw a circle of 26 on paper and turn the oven on a baking sheet. Squeeze the meringue into the circle with a pastry bag with nozzle of 1.2 cm by taking a smooth spiral from the outside.
Bake in oven at 120 for one hour and 45 minutes with the door open a few mm (use a potholder). Once cooked place the meringue into a circle mold opening 26 cm. For the Bavarian Strawberry 500 g strawberries 300 ml cream 13 g gelatin sheets 100 g granulated sugar Wash strawberries, cut into cubes and shake it with the mini pimmer and sugar.
We combine the dissolved gelatin with 4 tablespoons of cream before putting them to soak in cold water for ten minutes and stir well. Beat the remaining cream and combine well with this strawberry milkshake and pour it on the disk of meringue and place in refrigerator for about 5 hours or in freezer for 3 hours. 
A delicious cake that I find even for a birthday and you can replace the strawberries and other red fruits like blackberries or raspberries, short to try and enjoy the day of the mother and so I dedicate this particular cake as well as a mother to my mother that surprised me in these days for his boundless determination and positive, my sister, new mother "lioness" of the newcomer, my sweet niece Julia! Bavarian Strawberry meringue pie and (I took inspiration from a cake on the May issue of Modern Kitchen) Serves 4 For the meringue base 70 g egg whites 60 g caster sugar 80g icing sugar Beat the egg whites with electric whisk and when they begin to mount pour a spoonful of sugar at a time.
Then add one third of the icing sugar while continuing to mount and built what was stirring with a whisk by hand. Draw a circle of 26 on paper and turn the oven on a baking sheet. Squeeze the meringue into the circle with a pastry bag with nozzle of 1.2 cm by taking a smooth spiral from the outside.
Bake in oven at 120 for one hour and 45 minutes with the door open a few mm (use a potholder). Once cooked place the meringue into a circle mold opening 26 cm. For the Bavarian Strawberry 500 g strawberries 300 ml cream 13 g gelatin sheets 100 g granulated sugar Wash strawberries, cut into cubes and shake it with the mini pimmer and sugar.
We combine the dissolved gelatin with 4 tablespoons of cream before putting them to soak in cold water for ten minutes and stir well. Beat the remaining cream and combine well with this strawberry milkshake and pour it on the disk of meringue and place in refrigerator for about 5 hours or in freezer for 3 hours.
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