Raspberry Meringue Cake
8 servings
40 minutes
Meringue cake with raspberry is an exquisite dessert of French cuisine, captivating with the combination of airy meringue, delicate cream, and refreshing tartness of raspberries. This treat was born from the tradition of light and refined French sweets, where textures and flavors intertwine harmoniously. The crunchy meringue soaked in creamy hazelnut-flavored cream creates a unique contrast in taste: sweetness softened by fruity freshness. This dessert is perfect for festive occasions, creating an atmosphere of celebration and refined gastronomy. Thanks to freezing, the cake acquires a cool, almost ice cream-like consistency, making it especially refreshing in warm weather. It is best served slightly softened to reveal the full depth of textures. A true delight for lovers of refined sweets!
1
Line the form (preferably detachable) with baking paper inside.
2
Divide the meringue into three parts, break one portion into small pieces, and place it at the bottom of the prepared mold.
- Meringue: 200 g
3
Whip the cream with powdered sugar until thick, add all the hazelnuts and raspberries, and whip again.
- Heavy (double) cream: 400 g
- Icing sugar: 2 tablespoons
- Chopped roasted hazelnuts: 150 g
- Raspberry: 180 g
4
Add the second portion of broken meringue to the cream, gently mix with a spoon, and place in the mold.
- Meringue: 200 g
5
Flatten and crumble the remaining meringues, cover with plastic wrap or foil, and send to the freezer overnight.
- Meringue: 200 g
6
Before use, place in the refrigerator for a couple of hours or keep at room temperature for a while.
