Meringue layer cake with Strawberry sauce

Preheat the oven to 120°C (don’t use a convention/fan oven!).

Put baking paper on the baking tray.

Beat the egg whites to firm peaks, slowly add sugar, and continue beating – until the ingredients are completely mixed together (to stiff peaks).

Sift powdered sugar and slowly add it to the whipped egg whites, stir lightly.

Spread the whipped egg whites on a baking tray (form a disc).

Put the baking tray into the oven, leave the oven door ajar and bake for about 2 hours; turn of the oven and leave the meringue base to cool.

Beat the egg yolks with sugar until fluffy.

Slice down the vanilla bean and scrape the seeds, add them to the milk and boil it.

Slowly add the hot milk to the egg yolks and continue beating, until the mixture starts to thicken.

Take the mixture off heat and pour it into a bowl; continue beating in a cold water bath (with ice) until it cools down.

Whip the cream into firm peaks and gently stir it with the cold egg mixture.

Put baking paper on the sides of a springform pan. It should stick out over sides slightly. Put the meringue base on the pan and pour mixture on top.

Refrigerate for at least 8 hours – preferably overnight.

Serve with Dijo Strawberry sauce.

Join the sauce fun!