Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, raspberry meringue stack cake. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Summertime is the perfect season to indulge carelessly. Throw all caution to the wind and take that long road trip, eat that deliciously grilled steak, take an extra scoop of ice cream, and don't look back. Here to help you get in the summer spirit is a decadent recipe for a meringue raspberry stack cake.
Raspberry meringue stack cake is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Raspberry meringue stack cake is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook raspberry meringue stack cake using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Raspberry meringue stack cake:
- Prepare 6 eggs
- Take 300 grams caster sugar
- Prepare 1 tbsp cornflour
- Prepare 300 ml thickened cream
- Prepare 1/4 cup icing sugar
- Make ready 1/3 cup freeze-dried berries, crushed
- Prepare 3 x 125 g. punnet raspberries
- Take 75 grams shortbread, crushed
- Prepare 1/2 cup lemon curd
Raspberry Meringue Meringue Cake Baked Meringue Cupcakes Cupcake Cakes Just Desserts Delicious Desserts Yummy Food Sweet Recipes. Recipe with video instructions: This pretty in pink meringue stack is filled with fruit and topped with adorable meringue kisses! Mix almonds and cornstarch in a small bowl; fold into meringue until completely blended. Spoon meringue evenly into the five circles; spread out to the edges.
Steps to make Raspberry meringue stack cake:
- Preheat oven to 140°C Mark three 18 cm circles on separate sheets of baking paper, then line 3 oven trays with baking paper, ink side down.
- Put egg whites in the large bowl of electric mixer and beat, using whisk attachment, until stiff peaks form. Add sugar 1 tablespoon at a time, beating until a thick and glossy mixture forms.Sift cornflour and whisk until combined..
- Divide meringue among circles on trays, using the back of spoon too fill the circles and make decorative peaks. Bake for 1 hour. Turn off oven. Allow to cool completely in oven , with door ajar.
- Meanwhile, put cream and sugar in the bowl of an electric mixer and beat, using whisk attachment until peaks form, set aside.
- To assemble, put 1 meringue disc on a serving platter. Sprinkle over 1/3 of the crushed berries, then spoon over 1/2 of the cream, 1/2 of the raspberries, 1/2 of the shortbread and 1/2 of the lemon curd. Repeat layering once more, finish with remaining meringue disc and dusting with remaining crushed berries. Serve.
Make the meringue cake head, but assemble with pistachio, raspberries and cream just before serving for a show-stopping but light dessert with wow factor. Divide the meringue between the circles, spooning on and levelling with a spatula. Scatter the pistachios over each meringue circle. In the case of this raspberry meringue cake I used the method indicated by Good Food magazine and it worked perfectly. It is very similar to the way I would usually bake my meringue, which is to bake the Cakes Stacked Pavlova with Raspberries, Coconut and Whipped Cream European Print This.
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