Combination steam oven, steamed strawberry pavlova layer cake (gluten free)

Combination steam oven – steamed strawberry pavlova layer cake


Steaming the strawberries intensifies their flavour and sweetness.  This is a fantastic gluten free dessert. Pending the season you can vary the fruit used. The components of this dessert can be made a day in advanced, however it is best assembled on the day.

1 punnet strawberries

6 egg whites

½ cup caster sugar

1/8 cup almond meal

3Tb shredded coconut

300 grams lemon curd

600ml cream

½ tsp vanilla bean paste

1 tsp sugar (for cream)

 

  1. Preheat combination steam oven to 150oC, convection only.
  2. Draw 3 20cmx10cm rectangles on baking paper, you may need to do this on multiple pieces of paper/trays.
  3. Beat egg whites until soft peaks form, add 1Tb of caster sugar at a time into the mixture beat until stiff peaks form, the sugar should be dissolved. Fold the almond meal into the mixture.
  4. Divide the mixture evenly into 3 and spread across the rectangles. Sprinkle each rectangle with 1Tb of coconut.
  5. Bake for 25-30minutes, remove from oven leave door ajar for 30minutes.
  6. Turn combination oven to full steam/100% humidity, adjust the temperature to 85oC.
  7. Wash hull and cut the strawberries into thirds.
  8. Line a perforated tray with baking paper, make a few slits in the baking paper, place strawberries on top. Steam for 3 minutes. Remove from oven.
  9. Beat cream until soft peaks form; add ½ tsp vanilla bean paste and sugar.
  10. Place lemon curd in a bowl, fold cream into lemon curd mixture.
  11. Place all ingredients in the fridge until the pavlovas are cooled.
  12. Divide curd, cream and strawberries into 3 equal quantities; layer meringue, curd, cream, strawberries, repeat until there are no ingredients remaining.

 

 

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