raspberry meringue cake

 One mouthful and you really think you have died and gone to heaven.  Imagine a delicious combination of meringue, sponge, fresh raspberries, and cream.
Serve this cake on Valentine’s Day!

 

ingredients

 

Cake Base:

 

90g butter

1/3 cup caster sugar

5 egg yolks

1 tsp. vanilla

1/4 cup cream

1/3 cup plain flour

2 tbsp cornflour

2 tsp. baking powder

 

Meringue topping:

 

5 egg whites

1 cup caster sugar

1 tsp. vanilla

 

Raspberry Filling:

 

2 punnets raspberries

1 cup cream

1 tbsp icing sugar

1/2 tsp. vanilla

 

To Finish Cake:

 

Some cinnamon

Icing sugar

 

Method For Cake:

 

Preheat oven to 170deg C. Butter sides and base of two 23cm cake tins. Line base of each cake tin with piece of non-stick baking paper. Lightly grease both baking paper and tin.

Cream butter with sugar until light and fluffy. Beat yolks, then add to creamed butter a little at time, beating well. Add vanilla and cream and mix through. Sift flour, cornflour and baking powder over top, then mix through the cake batter. Divide mixture equally and spread into both tins. These layers will be very, very thin.

 

To Make Meringue:

 

Beat egg whites until they are stiff and gradually add sugar, beating until whites form soft peaks. Fold through vanilla. Spread meringue evenly over layers of cake and smooth top. Bake in preheated 170C oven for about 35 minutes. Meringue will be quite deep colour and cake must be cooked. Check by inserting fine skewer. If it comes out clean, cake is ready. Leave cakes in tins for 1 hour before carefully inverting them onto a sheet of foil or baking paper. Don’t use cake rack as this could damage delicate meringue.

 

To Make Filling:

 

Put half raspberries onto plate and very lightly crush them. Whip cream until stiff, then add sugar and vanilla and mix in crushed berries.

 

To Assemble:

 

Put one of cakes onto platter, meringue side down. Cover with raspberry cream and arrange remainder of whole raspberries on top. Onto this, add second layer of cake. This time with meringue side upwards. Scatter cake top with cinnamon and sifted icing sugar. Leave for couple of hours for flavour to mellow. Once assembled, cake is best eaten within 24 hours. Take cake out of fridge an hour before serving.

 

Cook’s tip:  . It’s exquisite if eaten on the day it’s made but it will keep well for 24 hours. It’s best taken out of the fridge an hour before serving.

 

 

BECS

 

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