CHOCOLATE MERINGUE STRAWBERRY CREAM SLICE ... bidding adieu to strawberries

“Scenes of strawberries, across crisp farmland.”
Michael Easton

Here's a bake I made to bid strawberries adieu, calling an end to the strawberry season in our part of the world. I wanted it to be a special farewell, something different. It's a dessert I made out of a little baking book I have on my shelf, with the last batch of strawberries of the season. The original recipe was 'Chocolate Meringue Cream Slice', from a Sue Ross authored cookbook, 'Cream Cakes & Gateaux'. The book is a tiny, little, unassuming one, but has a clutch of some pretty fabulous recipes. I adapted this intriguing recipe to accommodate my last batch of luscious strawberries. The recipe has appealed to me every time I've turned the pages of this book. Though a little fiddly to make, it's an interesting departure from regular cakes. The original one, sans strawberries, leaves plenty of room to get creative, & can be paired with an array of seasonal fruits. I think it can well be made into a tiramisu of sorts also, with mascarpone & some coffee flavouring! It's turned out to be an unusual dessert ... unusual for me, at least, because it's a first for me with a meringue topped cake. It's a bit delicate to handle; needed TLC while transferring it to the platter, & some more care while topping the 'cream & strawberries layer' with the top layer. Otherwise a pretty, light & delicate bake! We loved it!

CHOCOLATE MERINGUE STRAWBERRY CREAM SLICE
as adapted from 'Cream Cakes & Gateaux' by Sue Ross, pg 36
Ingredients:
100gms butter
250gms Castor sugar, divide into 2
2 eggs, separated
1 tsp vanilla extract (optional)
75gms plain flour
2 tsps baking powder (yes it is 2)
pinch of salt
2 1/2 tbsps cocoa
90ml milk
100gms flaked almonds
200ml light cream (I used 25% fat Amul cream)
3-4 tbsps powdered sugar
250gms strawberries, save 6 for garnishing & chop rest
Method:

• Grease & line a 20 X 30cm Swiss roll tin.
• Sift flour, baking powder, salt & cocoa together & keep aside.
• Beat the butter & 1/2 cup sugar till light & fluffy. Add egg yolks & vanilla extract & beat again.
• Add the flour mix to the above with the milk & stir together well. Spread out thinly in prepared pan.
• With clean beaters, beat the whites till stiff. Gradually add the other 1/2 cup sugar & whisk till blended in. Spread on top of the chocolate mixture, sprinkle with slivered almonds, & bake for 20 minutes. Allow to cool completely in pan.
• Handle with care, GENTLY, as it is fragile. Turn out very carefully onto a wire rack, & peel off paper. (I marked it into 2 with a knife before doing this).
• Slide one half onto a serving platter, chocolate side up.
• Whip the cream with sugar till firm & holds peaks. Spread the cake with whipped cream & chopped strawberries. Top with the remaining cake layer, chocolate side down.
• Garnish with whipped cream, halved strawberries & sprigs of mint. (or melt dark chocolate in a baggie, & drizzle in zig-zags over the top, as in the original recipe).

• Chill until served.