You know that season that’s supposed to be warm and breezy outside (aka my fav season evar –spring)? Yep, it doesn’t exist where I live. Somehow, we skipped it and it became summer again. Summer and tennis season hasn’t ended (aka everyone dies in the heat –>figuratively even though we say it so many times, you’d expect us all to have passed out already) and we’re doing conditioning in the HOTTEST OF ALL WEATHERS.
Don’t get me wrong. I love this time of year, when everyone’s talking about what they’re going to do over summer vacation (learning more computer programming/redesigning & reprogramming a website anyone? only me? okay…) and counting down to the days left until school’s over (but finals come before…).
Even though it’s so miserable outside, plants are loving it! My strawberries are going nuts; each plant must have round 5-10 strawberries and I have a sizable patch of them. I was too impatient to wait for all of them to ripen so I bought some from the store and used them to make this super light meringue layer cake!
How can you not want to eat this cake? Firstly, it’s MINI = CUTE!!!! And then its layers are made out of MERINGUE –> NO FAT… oh and MATCHA!!! It tastes like a cup of tea except so much better. Oh and then there’s the STRAWBERRIES in COCONUT WHIPPED CREAM. Yes, you read me right —> coconut whipped cream with strawberries. Does it get better? I think not (not I don’t think, but I don’t think… gahh you know what I mean).
-Coconut cream isn’t an exotic ingredient. Usually, you can buy regular canned coconut milk and stick it into the refrigerator for 24 hours. Open and spoon out the solid stuff.
-If you don’t like matcha/don’t have it, you can leave that and the boiling water out and assemble everything else. However, I would suggest making a chocolate ganache (mix 1:1 hot milk/cream:chocolate by weight) and adding that before the coconut whipped cream in assembly to make the cake a bit more interesting.
-Meringue cake inspired from Top with Cinnamon.
Preheat the oven to 225 F.
In a small bowl, mix the matcha and the boiling water together until no lumps remain. Set aside.
In a large mixing bowl, beat the egg whites until frothy. Slowly add in the sugar and beat until stiff peaks form.
Spoon in the matcha mixture and whisk until evenly distributed.
Pipe 3.5 inch rounds on a parchment sheet and bake for about an hour, or until dried and crunchy.
For the coconut whipped cream, mix the cream and powdered sugar together. Beat until soft peaks form. Mix in the vanilla.
To assemble, put a meringue disk on the bottom, spoon on about 2-3 tbsp coconut whipped cream and top with diced strawberries and coconut flakes. Repeat putting on the meringue, coconut whipped cream and toppings until all the disks are used up. On the top disk, dollop on some whipped cream and add the coconut flakes, then scatter on the strawberries that are cut in half.
Serve immediately eton mess style or freeze it to cut the cake more cleanly.
We’ll end with a few pics I took on a walk.