Strawberry Meringue Cake (Mostachon)

You can never have too many side dish recipes, so give Strawberry Meringue Cake (Mostachon) a try. This recipe serves 10 and costs $1.81 per serving. One serving contains 527 calories, 8g of protein, and 28g of fat. It is brought to you by Foodnetwork. 14 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Mother's Day. If you have granulated sugar, vanillan extract, strawberries, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. Overall, this recipe earns a pretty good spoonacular score of 41%. Similar recipes include Strawberry Meringue Cake, Strawberry Meringue Cake, and Fresh Strawberry Meringue Cake.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 55 minutes

 

Ingredients:

1/2 teaspoon baking powder

1 15.8-ounce pack Maria crackers, chopped

8 ounces (1 cup) cream cheese

4 egg whites

1 cup granulated sugar

1/2 cup powdered sugar

Pinch salt

1/2 cup sour cream

1 1/2 pounds sliced fresh strawberries, for garnishing

1 teaspoon vanilla extract

1 cup chopped walnuts

Equipment:

springform pan

oven

hand mixer

frying pan

offset spatula

Cooking instruction summary:

Watch how to make this recipe. For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray. In an electric mixer on high speed, beat the egg whites until soft peaks form. Add the sugar slowly, then the vanilla, baking powder, and salt while beating, about 2 more minutes. Turn the power off and fold in the walnuts and Maria crackers. Transfer to the prepared pan. Bake for 30 to 40 minutes. For the frosting: In an electric mixer, beat the cream cheese, sour cream, powdered sugar, and vanilla extract until soft peaks form and the mixture is smooth. To assemble: Remove the cake from the oven. Let cool for 15 minutes. Remove the springform. Using an offset spatula, spread the frosting all over the cake. Garnish with the strawberries and serve.

 

Step by step:


1. Watch how to make this recipe.

2. For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray.

3. In an electric mixer on high speed, beat the egg whites until soft peaks form.

4. Add the sugar slowly, then the vanilla, baking powder, and salt while beating, about 2 more minutes. Turn the power off and fold in the walnuts and Maria crackers.

5. Transfer to the prepared pan.

6. Bake for 30 to 40 minutes.

7. For the frosting: In an electric mixer, beat the cream cheese, sour cream, powdered sugar, and vanilla extract until soft peaks form and the mixture is smooth.


To assemble

1. Remove the cake from the oven.

2. Let cool for 15 minutes.

3. Remove the springform. Using an offset spatula, spread the frosting all over the cake.

4. Garnish with the strawberries and serve.


Nutrition Information:

Quickview
526k Calories
8g Protein
28g Total Fat
62g Carbs
6% Health Score
Limit These
Calories
526k
26%

Fat
28g
44%

  Saturated Fat
8g
55%

Carbohydrates
62g
21%

  Sugar
34g
38%

Cholesterol
30mg
10%

Sodium
502mg
22%

Get Enough Of These
Protein
8g
17%

Vitamin C
40mg
49%

Manganese
0.91mg
46%

Vitamin K
25µg
24%

Phosphorus
231mg
23%

Vitamin B1
0.26mg
18%

Folate
63µg
16%

Iron
2mg
15%

Vitamin B2
0.26mg
15%

Copper
0.29mg
14%

Calcium
136mg
14%

Vitamin B3
2mg
13%

Vitamin E
1mg
13%

Fiber
3g
13%

Magnesium
40mg
10%

Selenium
6µg
9%

Potassium
297mg
9%

Vitamin A
387IU
8%

Vitamin B6
0.14mg
7%

Zinc
0.9mg
6%

Vitamin B5
0.51mg
5%

Vitamin B12
0.1µg
2%

Vitamin D
0.18µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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