Almond Meringue Cake With Raspberry Cream Recipe

Name: Almond Meringue Cake With Raspberry Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tbsp (1 stick) butter, chopped; 1/2 cup plus 3/4 cup granulated sugar; 3 None eggs, separated; 1 cup self-rising flour; 1/3 cup unsweetened cocoa powder; 1/2 cup buttermilk; 1/2 cup sour cream; 2 tbsp sliced almonds; 2/3 cup heavy cream; 1 tbsp powdered sugar; 1 1/4 cups raspberries

Servings: persons

8 tbsp (1 stick) butter, chopped
1/2 cup plus 3/4 cup granulated sugar
3 None eggs, separated
1 cup self-rising flour
1/3 cup unsweetened cocoa powder
1/2 cup buttermilk
1/2 cup sour cream
2 tbsp sliced almonds
2/3 cup heavy cream
1 tbsp powdered sugar
1 1/4 cups raspberries

1
Preheat the oven to 350u00b0F. Grease 2 deep 9-inch round cake pans and line the bottoms with parchment paper.
2
Beat the butter, 1/2 cup sugar and egg yolks in a large bowl with an electric mixer until light and fluffy. Using a wooden spoon, stir in the combined sifted flour and cocoa powder, then the combined buttermilk and sour cream. Divide the mixture among the prepared pans.
3
Beat the egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add the remaining 3/4 cup sugar, 1 tablespoon at a time, beating until the sugar dissolves between additions. Divide the meringue mixture evenly over the cake batter in the pans. Using a metal spatula, spread the meringue so the cake batter is completely covered. Sprinkle the nuts over the meringue on one of the cakes.
4
Bake for 10 mins. Cover the pans loosely with foil. Bake for 20 mins. Remove foil. Cool cake in pans 5 mins. Remove from pans; cool completely on wire rack.
5
Beat the cream and powdered sugar in a medium bowl with an electric mixer until firm peaks form. Place the cake without the almonds on a serving plate. Spread with the whipped cream. Sprinkle evenly with raspberries and top with the remaining cake.

986

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 tbsp (1 stick) butter, chopped, 1/2 cup plus 3/4 cup granulated sugar, 3 None eggs, separated, 1 cup self-rising flour, and more.

Yes, Almond Meringue Cake With Raspberry Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Meringue Cake With Raspberry Cream

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