Soft layers of meringue sprinkled with crunchy almonds and filled with billows of cream and juicy fresh strawberries.
1 1/2 cups (10 1/2 ounces) plus 2 tablespoons granulated sugar, divided
2 tablespoons cornstarch
6 large egg whites
2 teaspoons cream of tartar
Pinch salt
4 teaspoons vanilla extract, divided
1/2 cup (2 ounces) ground almonds
1/2 cup (1 1/2 ounces) sliced almonds
2 pints strawberries, washed, sliced
1 pint heavy cream
Confectioners’ sugar to dust cake
Directions
Adjust oven rack to middle position and preheat oven to 285°F. Grease and sugar the sides of two 9-inch cake pans. Line the bottoms with parchment paper.
In small bowl, whisk 1 1/2 cups sugar with cornstarch; set aside. Place egg whites in a clean, dry, bowl of standing mixer fitted with whip attachment. Beat on medium speed until frothy. Add cream of tartar and salt. Increase speed to medium high and beat to soft peak.
With mixer running, slowly add sugar/cornstarch mixture. Continue to beat to stiff peak, 3 to 5 minutes. Reduce speed to low and add vanilla. Remove bowl from mixer and fold in ground almonds with rubber spatula.
