Strawberry Meringue Chocolate Layer Cake

Strawberry Meringue Chocolate Layer Cake


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Nothing like some food for thought for the good folk out there who might be thinking of turning out something special for the day of love which is round the corner! A strawberry meringue layer cake with a chocolate twist to Nigella Lawson’s recipe. Delicious, seductive, and comparatively guilt-free thanks to the use of quark cheese. Visually appealing, too!

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India {Have a US address too}

Time needed

1 hour preparation + 30 min cooking

Serving Size / Yield

8-10 servings


  • Strawberry Meringue Chocolate Layer Cake:
  • 4 oz. plain flour
  • 3/4 oz. cocoa powder
  • 1 1/2 tsp. baking powder
  • 3 1/2 oz. very soft unsalted butter
  • 10 oz. caster sugar
  • 4 eggs
  • 2 tsp. pure vanilla extract
  • 4 Tbs. milk
  • 3/4 oz. flaked almonds
  • Filling:
  • 7 oz. low-fat cream
  • 2-3 Tbs. powdered sugar (adjust according to sweetness of strawberries}
  • 7 oz. quark
  • 7 oz. strawberries, chopped

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Meringue cake: Preheat oven to 200 Celcius (about 400 degrees Fahrenheit).  Line, butter, and flour two 9-inch springform tins or heart tins. I lined the bottoms. Weigh out the flour, cocoa and baking powder into a bowl. Cream the butter and 3 1/2 ounces of the caster sugar in another bowl until light and fluffy. Separate the eggs and beat the yolks into the butter and sugar, saving the whites to whisk later. Gently fold in the weighed-out dry ingredients, add the vanilla, then stir in the milk to thin the batter. Divide the mixture between the two prepared springform tins. Whisk the egg whites until soft peaks form, then gradually add the remaining 7 ounces caster sugar. Spread a layer of meringue on top of the sponge batter in each tin and sprinkle the almonds evenly over. Bake for 30-35 minutes, by which time the top of the almond-scattered meringues will be a dark gold. (I turned down the temperate to 350 degrees as my oven is fan-forced and the top was a little too cooked, so perhaps turning it down even further would be better.)

Filling: Whip the cream with sugar to soft/medium peaks. Reserve. Beat the quark until creamy and smooth. Fold the whipped cream through it.

Assembly: Paint a sugar syrup on the chocolate sides of the sponge if desired. Lay one cake on the serving platter, chocolate side up, and top with the quark filling. Sprinkle over with chopped strawberries and top with the other cake, chocolate side down. Chill until ready to serve.

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