Recipe of Favorite Raspberry meringue stack cake
Raspberry meringue stack cake Recipe
Hello, I am Caroline. Today, I'm gonna show you how to prepare raspberry meringue stack cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I'm gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Raspberry meringue stack cake Recipe
Raspberry meringue stack cake is one of the most well liked of recent trending foods in the world. It's appreciated by millions daily. It's simple, it is fast, it tastes yummy. They're fine and they look wonderful. Raspberry meringue stack cake is something which I've loved my whole life.
Raspberry meringue stack cake is one of the most popular of current trending meals on earth. It's easy, it is quick, it tastes delicious. It's appreciated by millions daily. They are nice and they look wonderful. Raspberry meringue stack cake is something which I have loved my entire life.
To begin with this particular recipe, we have to 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:
- Make ready 6 of eggs.
- Prepare 300 grams of caster sugar.
- Get 1 tbsp of cornflour.
- Take 300 ml of thickened cream.
- Take 1/4 cup of icing sugar.
- Take 1/3 cup of freeze-dried berries, crushed.
- Take 3 of x 125 g. punnet raspberries.
- Make ready 75 grams of shortbread, crushed.
- Prepare 1/2 cup of lemon curd.
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..
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