Strawberry Cloud Cake
This stunning frozen dessert is a piece of magic. It looks impressive with very little effort and you can get it ready in advance so you're free to relax when your friends arrive. As it is a frozen dessert it does not like to sit around at room temperature — keep it in the freezer until just before serving.
4 hours freezing
150 g plain sweet biscuits
1/2 cup desiccated coconut
1 1/2 tsp cinnamon
100 g butter, melted
2 egg whites, at room temperature
1 cup sugar
250 g strawberries, hulled and sliced (1 punnet)
1 tbsp lemon juice
1 tsp vanilla extract
fresh raspberries, strawberries or other berries
BERRY SYRUP (OPTIONAL)
3 cups raspberries, fresh or thawed if frozen
1/2 cup caster sugar
2 tbsp water
Line the base of a 26-28cm spring form cake tin with baking paper or waxed paper.
This makes it easy to lift the cake out later.
Make the base by putting the biscuits in a clean paper bag and crushing them into crumbs with a rolling pin.
Transfer to a medium bowl, add the coconut, cinnamon and melted butter and stir well to combine.
Alternatively, whizz them in a food processor then pulse in the coconut, cinnamon and butter.
Press firmly into the base of the prepared tin.
It doesn’t need to be a thick layer – just enough to cover the bottom of the tin.
Chill the base while you prepare the filling.
To make the filling, place egg whites, sugar, sliced strawberries, lemon juice and vanilla in the clean, dry bowl of an electric mixer.
Beat on high speed until the mixture is very thick and fluffy and the sugar has dissolved (6-8 minutes).
To test whether it is ready, rub a little between your fingers – you should not feel any gritty sugar.
If you do, beat a little longer.
Spoon the filling over the chilled base (it should be so thick you have to push it into the corners of the tin), smooth the top, cover with a sheet of baking paper and freeze for at least 4 hours.
It will keep in an airtight container in the freezer for up to a month.
If making Berry Syrup, put the berries in a pot and add the sugar and water.
Bring to a simmer.
Remove from heat and press through a sieve or mouli to extract the juice and remove the pips.
Berry Syrup will keep for up to 10 days covered in the fridge.
To serve, remove Strawberry Cloud Cake from freezer and transfer to a serving platter.
Garnish with fresh berries and serve immediately, cut into wedges using a knife that has been warmed in hot water.
Accompany with Berry Syrup if desired.