Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, raspberry meringue stack cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really 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. Ice the top and sides of the stacked cake with the remaining buttercream.
Raspberry meringue stack cake is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Raspberry meringue stack cake is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have raspberry meringue stack cake using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Raspberry meringue stack cake:
- Get 6 eggs
- Make ready 300 grams caster sugar
- Take 1 tbsp cornflour
- Get 300 ml thickened cream
- Get 1/4 cup icing sugar
- Make ready 1/3 cup freeze-dried berries, crushed
- Prepare 3 x 125 g. punnet raspberries
- Make ready 75 grams shortbread, crushed
- Take 1/2 cup lemon curd
I still remember the first time I had a good meringue cookie. Be careful if stacking them as they'll be pretty fragile. These raspberry meringues are lovely to look and luscious to eat - It's a fantastic dessert treat! Beat egg whites with salt until foamy, gradually add the sugar and beat until stiff.
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.
Combine mascarpone cream with vanilla syrup and lime juice and fold into whipped cream. This delicious raspberry meringue roulade recipe is a real showstopper. Keep any leftovers in the Spoon the meringue into the prepared tin and spread out evenly. Raspberry Cake I pulled out a couple of hairs trying to figure out whether I should use fresh raspberries or preserves for this cake. Since then, Swiss meringue buttercream and I have had an amazingly wonderful relationship.
So that’s going to wrap it up with this special food raspberry meringue stack cake recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
