Strawberry Cloud Cake
I am one of those people that have a very well stocked pantry. I was browsing through a cookbook to see what I would make for dinner and I came across this dessert. I had all the ingredients in my pantry, so I thought why not give it a go.
I am so glad I did, this was beautiful.
It is a weird dessert. Every bite you put in your mouth, melts, it is really cloudlike. And the best thing, it is so easy to make.
It is one of those desserts you can make in the morning of a party, or even a few days ahead. Just put it in the freezer, and take it out when needed. What is also amazing, is it doesn't actually freeze solid in the freezer, it is a fluffy cloud after being in the freezer for hours.
I have made this cake using Choc Ripple Biscuits, it worked perfectly, it gave a chewy base. I didn't add cinnamon with the chocolate biscuit.
With regards to the butter, I say 80-100g as I like to only add enough butter as needed, I don't like an oily biscuit base. So add 80g first, mix it in, then if needed add the remaining 20g.
I have also made the sauce with 2 cups of chopped fresh strawberries and 1 cup of frozen raspberries, as that is what I had at home, it worked perfectly.
So if you have a punnet of strawberries in your fridge that needs to be used, give this a go, it really is a magical cake, they way it melts in your mouth is special.
I am so glad I did, this was beautiful.
It is a weird dessert. Every bite you put in your mouth, melts, it is really cloudlike. And the best thing, it is so easy to make.
It is one of those desserts you can make in the morning of a party, or even a few days ahead. Just put it in the freezer, and take it out when needed. What is also amazing, is it doesn't actually freeze solid in the freezer, it is a fluffy cloud after being in the freezer for hours.
I have made this cake using Choc Ripple Biscuits, it worked perfectly, it gave a chewy base. I didn't add cinnamon with the chocolate biscuit.
With regards to the butter, I say 80-100g as I like to only add enough butter as needed, I don't like an oily biscuit base. So add 80g first, mix it in, then if needed add the remaining 20g.
I have also made the sauce with 2 cups of chopped fresh strawberries and 1 cup of frozen raspberries, as that is what I had at home, it worked perfectly.
So if you have a punnet of strawberries in your fridge that needs to be used, give this a go, it really is a magical cake, they way it melts in your mouth is special.
Recipe
Recipe adapted from Annabel Langbein's cookbook 'The Free Range Cook'
Serves 10-12
Base:
150g plain sweet biscuits
1/2 cup desiccated coconut
1 1/2 teaspoon ground cinnamon
80-100g unsalted butter, melted
Filling:
2 egg whites, at room temperature
1 cup caster sugar
250g ripe strawberries, hulled and sliced
1 tablespoon lemon juice
1 teaspoon vanilla extract
To garnish:
Fresh raspberries or other berries
Berry Syrup:
3 cups raspberries, fresh or thawed from frozen
1/2 cup caster sugar
2 tablespoons water
Serves 10-12
Base:
150g plain sweet biscuits
1/2 cup desiccated coconut
1 1/2 teaspoon ground cinnamon
80-100g unsalted butter, melted
Filling:
2 egg whites, at room temperature
1 cup caster sugar
250g ripe strawberries, hulled and sliced
1 tablespoon lemon juice
1 teaspoon vanilla extract
To garnish:
Fresh raspberries or other berries
Berry Syrup:
3 cups raspberries, fresh or thawed from frozen
1/2 cup caster sugar
2 tablespoons water
Grease and line the base and sides of a 25cm round springform tin with baking paper. It makes removing the cake so much easier.
For the base: Put the biscuits in a food processor, blitz until fine crumbs form. Pour the crumbs into a bowl. Add the coconut, cinnamon and melted butter. Mix well to combine.
Pour the crumbs into your prepared tin and press firmly into the base of the tin. It will be a thin layer, just enough to cover the base. Refrigerate while you make the filling.
For the base: Put the biscuits in a food processor, blitz until fine crumbs form. Pour the crumbs into a bowl. Add the coconut, cinnamon and melted butter. Mix well to combine.
Pour the crumbs into your prepared tin and press firmly into the base of the tin. It will be a thin layer, just enough to cover the base. Refrigerate while you make the filling.
Place the egg whites, sugar, sliced strawberries, lemon juice and vanilla in a large bowl of an electric mixer. Beat on high speed for about 6-8 minutes or until the mixture is very thick and fluffy and the sugar has dissolved. You should not feel the sugar when you rub some of the mixture between your fingers. If you do, beat the mixture a little longer.
Spoon the filling onto the chilled base, smooth the top, cover with some aluminium foil and freeze for at least 4 hours.
Spoon the filling onto the chilled base, smooth the top, cover with some aluminium foil and freeze for at least 4 hours.
Put the berries, sugar and water in a medium sized pot. Bring to a simmer. Remove from heat and press through a sieve, to extract the juice and remove the seeds. Cool in the refrigerator, until needed.
To serve, cut cake into wedges using a knife that has been warmed in hot water. Garnish with fresh raspberries or strawberries on top and drizzle with Berry Syrup to serve.
Enjoy!
