Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, raspberry meringue stack cake. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Raspberry meringue stack cake is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Raspberry meringue stack cake is something which I have loved my whole life. They’re nice and they look fantastic.
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 get started with this particular recipe, we have to prepare a few ingredients. 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:
- Prepare 6 eggs
- Take 300 grams caster sugar
- Make ready 1 tbsp cornflour
- Get 300 ml thickened cream
- Get 1/4 cup icing sugar
- Make ready 1/3 cup freeze-dried berries, crushed
- Make ready 3 x 125 g. punnet raspberries
- Get 75 grams shortbread, crushed
- Make ready 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. Meringues are a delicate and delicious dessert especially my Raspberry Meringues with Pistachios. I'll show you how to easily make them at home! Spoon one-third of the semi-frozen custard into the tin.
So that is going to wrap it up with this exceptional food raspberry meringue stack cake recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
