IT’S STRAWBERRY SEASON! This dessert is a delicious combination of crackers with walnut, meringue and strawberries that’s easier than you imagine and its taste is spectacular! It’s light and sweet which makes it the perfect treat for dad this Father’s Day!
WHAT YOU'LL NEED
9” spring form pan, greased
4 egg whites, cold
1 cup granulated sugar for cake + 1/4 cup sugar for topping
2 tsp. vanilla, 1 tsp. for cake + 1 for filling
1/2 tsp. baking powder
1/8 tsp. salt
1/8 tsp. cream of tartar
16 oz. vanilla wafers, coarsely crumbled
1 c. walnuts or pecans, chopped
8 oz. cream cheese, softened
2 tbsp. maple syrup
1 cup heavy cream
1/2 cup powdered sugar
1 lb. fresh, whole strawberries, hulled
2 tbsp. cornstarch
2 tbsp. strawberry gelatin
1/4 cup water
1 tbsp. lemon juice
HOW YOU'LL MAKE IT
To make the Cake:
Preheat oven to 350°.
Use electric mixer to whisk egg whites until soft peaks form. While still beating, slowly add granulated sugar 1 tbsp. at a time until 1 cup is incorporated. Add vanilla, baking powder, salt and cream of tartar. Once stiff peaks form, gently fold in crumbled vanilla wafers and nuts. Be careful not to over mix. Spoon into prepared spring form pan. Bake at 350° until lightly browned and center is firm, 35 - 40 minutes. Cool 15 minutes, run knife around edges, remove ring. Once completely cooled, remove cake from bottom pan using an offset spatula and place on serving plate.
To make the Filling:
Whisk heavy cream with electric mixer. When soft peaks form, add cream cheese a dollop at a time until fully incorporated. Mix in powdered sugar, maple syrup and vanilla. Refrigerate. Spoon onto completely cooled cake and garnish with topping below.
To make the Topping:
In medium sauce pan, whisk cornstarch, 1/4 cup granulated sugar, strawberry gelatin, lemon juice and 1/4 cup water. Cook on low, whisking constantly until thickened. Cool 20 minutes. Add strawberries. Stir gently, until coated. Spoon over cake filling. Refrigerate until ready to serve. ENJOY!
Variation: Replace strawberries and strawberry gelatin with peaches or mangoes and peach gelatin.
Janet Paré is a home cook who began baking with her Memere (grandmother) at the age of 6. Retired and living in Southampton with her dog, Ziggy and cat, Elie Mae, she now enjoys cooking for family and friends.