Frozen Strawberry Cream Cake
Ingredients
Swiss meringue recipe
2 1/2 C. heavy cream
1/2 C. almonds, blanched and sliced
1 C. strawberry, sliced sweetened
Cooking Instructions
Set oven at 250 degrees. Grease and flour 2 large baking sheets. Trace 4 circles in flour each 6 inches in diameter. Spread thin layer of Swiss Meringue within each circle. Sprinkle 1 layer with sliced almonds. Bake meringue layers in a 200 degree oven 30-40 minutes, or as slowly as possible, until they are completely crisp and dry, but still white. Combine about 2 1/3 C. of whipped cream with sweetened berries that have first been well drained, folding carefully together. Working as quickly as possible to prevent meringue from softening, sandwich layers with whipped cream mixture. Place the almond-studded layer on top. Place in the freezer for 2-3 hours, or until cake is frozen. Spread most of remaining whipped cream around sides. With a star tube, make a border of rosettes around top of torte with the last of the whipped cream. When sides and border are frozen, the torte can be wrapped for freezer storage and kept up to 6 weeks.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)