Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, raspberry meringue stack cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Stacked pavlova cake with raspberry, coconut, and whipped cream filling, this meringue cake is incredibly delicious! This stacked pavlova with raspberries is really out of this world! I just love the contrast between the crunchy and sweet meringue layers and the soft and tangy raspberry filling.
Raspberry meringue stack cake is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Raspberry meringue stack cake is something that I have loved my whole life. They’re fine and they look wonderful.
To begin 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 cook that.
The ingredients needed to make Raspberry meringue stack cake:
- Take 6 eggs
- Prepare 300 grams caster sugar
- Take 1 tbsp cornflour
- Take 300 ml thickened cream
- Make ready 1/4 cup icing sugar
- Make ready 1/3 cup freeze-dried berries, crushed
- Take 3 x 125 g. punnet raspberries
- Make ready 75 grams shortbread, crushed
- Get 1/2 cup lemon curd
Be careful if stacking them as they'll be pretty fragile. Our raspberry meringue layer cake is a rich and fruity summer cake that requires no cooking at all. The layers of vanilla cream, raspberries, meringue and amaretti biscuits give this fridge cake texture and shape without the need to make a cake batter. Don't be timid when serving up this beauty - plunging in with a knife to slice is the easiest way.
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.
Add chopped nuts to the meringue and fold through using a large metal spoon. Spread meringue evenly inside the marked circles on sheets. Ice the top and sides of the stacked cake with the remaining buttercream. Spoon one-third of the semi-frozen custard into the tin. Sprinkle over half the meringues and half the crushed raspberries.
So that’s going to wrap this up for this exceptional food raspberry meringue stack cake recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
