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: 5 1/2 tbsp butter; 1 1/2 cups granulated sugar; 1 tsp vanilla extract; 2 None eggs, separated; 1/2 cup all-purpose flour; 1/2 cup ground almonds; 1 tsp baking powder; 4 tbsp milk; 4 sheets gelatin or 1 tbsp powdered gelatin; 1 lb raspberries; 1 lb mascarpone or whipped cream cheese; 1/2 None lemon, zested + 5 tbsp juice; 3/4 cup heavy cream; 2 tbsp sliced almonds, toasted; 1-2 tsp powdered sugar

Servings: persons

5 1/2 tbsp butter
1 1/2 cups granulated sugar
1 tsp vanilla extract
2 None eggs, separated
1/2 cup all-purpose flour
1/2 cup ground almonds
1 tsp baking powder
4 tbsp milk
4 sheets gelatin or 1 tbsp powdered gelatin
1 lb raspberries
1 lb mascarpone or whipped cream cheese
1/2 None lemon, zested + 5 tbsp juice
3/4 cup heavy cream
2 tbsp sliced almonds, toasted
1-2 tsp powdered sugar

1
Preheat oven to 325u00b0F. Grease and flour an 8 inch cake pan. Cream butter with 1/3 cup sugar, vanilla extract and a pinch of salt. Add egg yolks. Mix flour, ground almonds and baking powder then fold in. Add milk. Transfer to prepared pan. Whip egg white until stiff, gradually adding 1/3 cup sugar, then spread over cake batter. Bake for 25 mins then cover with foil and bake for another 10-15 mins. Remove from oven, loosen edges and let cool in pan.
2
For raspberry puree, bloom 2 sheets (or 1/2 powdered gelatin) gelatin in cold water for 5 mins. Puree 1/2 lb raspberries and 2 tbsp sugar then strain. Discard solids. If using sheet gelatin, squeeze out any excess water. Mix 2-3 tbsp puree with gelatin and gently heat until melted. Mix with remaining puree then chill for 15-20 mins.
3
For raspberry cream, bloom remaining gelatin in cold water for 5 mins. Mix mascarpone, remaining sugar, lemon juice and lemon zest. Whip cream then fold in. Mix 2 tbsp mixture with gelatin and gently heat until melted. Mix with remaining mixture then fold in remaining raspberries and chill for 15 mins.
4
Remove cake from the pan and slice in 1/2 horizontally. Spread raspberry cream in alternating layers with raspberry puree. Place top cake layer over top and press down gently. Chill for 1 hour. Sprinkle with toasted almonds and dust with powdered sugar to serve.

1357

kcal

Calories

Fat

126

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 15 ingredients. The key ingredients include: 5 1/2 tbsp butter, 1 1/2 cups granulated sugar, 1 tsp vanilla extract, 2 None eggs, separated, 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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