Meringue cake with raspberries
4 servings
120 minutes
Meringue cake with raspberry is a refined dessert that combines the lightness of fragile meringue and the tenderness of cream with vibrant notes of fresh raspberries. This dessert has roots in European culinary tradition inspired by French and Italian sweets. The protein layer is light and crispy, melting in the mouth, while the cream with raspberries adds a rich yet fresh flavor. Almonds bring a subtle nutty note, making the texture more complex. The cake is perfect for festive occasions and cozy evenings over a cup of tea. Its beauty and elegance make it not just a treat but a true work of culinary art.
1
Whip the chilled egg whites to peaks, gradually adding sugar.
- Egg white: 5 piece
- Sugar: 200 g
2
Add almond crumbs and mix.
- Ground almonds: 75 g
3
Line the baking tray with parchment paper, draw 2 circles with a diameter of 20 cm, and grease with vegetable oil.
4
Divide the protein mass into 2 parts and place it on the drawn circles.
5
Bake in a preheated oven at 150 degrees for 40-50 minutes until light brown.
6
Defrost the raspberries.
7
Whip 35% fat cream with two tablespoons of sugar. Add raspberries and mix.
- Heavy cream 35% fat: 200 ml
- Sugar: 200 g
- Frozen raspberries: 150 g
8
Spread 2/3 of the cream on the meringue layer, place the second layer on top, and add the remaining cream. Decorate with berries and sprinkle with powdered sugar.
- Icing sugar: 3 tablespoons
9
Let it soak for an hour.
