Could the Strawberry Meringue Layer Cake be frozen before assembling with cream?
Nigella's Strawberry Meringue Layer Cake (from NIGELLA SUMMER) is a combination of a sponge cake and a pavlova - a cake layer topped with meringue. It is possible to freeze the layers, though the meringue is quite fragile and could be easily damaged in the freezer. Also as meringue contains a lot of sugar and will soften easily, the layers should be defrosted and used quickly.
We suggest freezing the layers in their springform tins, to help protect the meringue. Once the layers are completely cold, wrap each tin as tightly as possible in a double layer of clingfilm (plastic wrap) and a layer of foil. Freeze for up to one month. To thaw the layers, remove them from the freezer, unwrap them and leave for about an hour so that you can unspring them from the tins, then leave for another 2-3 hours at room temperature to thaw completely. Assemble and serve the cake on the same day that you defrost the layers.