Raspberry Cream Meringue Cake Recipe

Name: Raspberry Cream Meringue Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, plus extra for greasing; None pinch salt; 1 tsp vanilla extract; 2 1/2 cups sugar; 8 None medium eggs, separated; 1 1/3 cups buttermilk; 3 1/3 cups flour; 2 tsp baking powder; 1 tsp lemon juice; 2 cups apple juice; 2 1/2 tsp raspberry gelatin dessert powder; 1 lb frozen mixed berries; 2 cups whipping cream; 2 cups sour cream

Servings: persons

1 cup butter, plus extra for greasing
None pinch salt
1 tsp vanilla extract
2 1/2 cups sugar
8 None medium eggs, separated
1 1/3 cups buttermilk
3 1/3 cups flour
2 tsp baking powder
1 tsp lemon juice
2 cups apple juice
2 1/2 tsp raspberry gelatin dessert powder
1 lb frozen mixed berries
2 cups whipping cream
2 cups sour cream

1
Preheat the oven to 350u00b0. Grease a 13x15 inch cake pan with butter. For the batter, beat the butter, salt, vanilla extract and 1 cup sugar together using an electric hand mixer until light and fluffy. Stir in the egg yolks then the buttermilk. In a separate bowl, mix the flour and baking powder together then stir into the butter mixture. Transfer to the cake pan and smooth the top.
2
For the meringue, beat the egg whites and lemon juice until stiff and glossy while gradually beating in 3/4 cup sugar. Spread on top of the batter using a spatula. Draw the spatula across the top to make decorative peaks. Bake for 35-40 mins until risen and golden. Place the pan on a wire rack to cool.
3
Meanwhile, for the berry layer, place 1 1/2 cups apple juice and 1/4 cup sugar in a saucepan and bring to a boil, stirring. Mix 1/2 cup cold apple juice with the gelatin powder until smooth then stir into the hot apple juice and bring to a boil, stirring. Remove from the heat and pour into a bowl. Mix in the frozen berries and set aside.
4
For the cream layer, beat the whipping cream until stiff then mix in the sour cream and 1/2 cup sugar.
5
To assemble, remove the cake from the pan and carefully slice in half horizontally. Spread half the cream on the bottom half of the cake then top with the berry mixture. Spread the remaining cream on top then replace the top layer of cake. Chill for at least 4 hours and slice to serve.

2794

kcal

Calories

194

Fat

232

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 14 ingredients. The key ingredients include: 1 cup butter, plus extra for greasing, None pinch salt, 1 tsp vanilla extract, 2 1/2 cups sugar, and more.

Yes, Raspberry Cream Meringue Cake 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.

Raspberry Cream Meringue Cake

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