Hey everyone, it is John, welcome to our recipe page. 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’m gonna make it a bit unique. This is gonna smell and look delicious.
Raspberry meringue stack cake is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Raspberry meringue stack cake is something that I’ve loved my entire life.
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.
To begin with this particular recipe, we must first prepare a few components. You can cook raspberry meringue stack cake using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Raspberry meringue stack cake:
- Take 6 eggs
- Make ready 300 grams caster sugar
- Prepare 1 tbsp cornflour
- Take 300 ml thickened cream
- Prepare 1/4 cup icing sugar
- Prepare 1/3 cup freeze-dried berries, crushed
- Prepare 3 x 125 g. punnet raspberries
- Prepare 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.
Instructions 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. Spoon one-third of the semi-frozen custard into the tin. Sprinkle over half the meringues and half the crushed raspberries. Ice the top and sides of the stacked cake with the remaining buttercream.
So that’s going to wrap this up for this special food raspberry meringue stack cake recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
