Hi, I’m Elise. Today, I’m gonna show you how to prepare raspberry meringue stack cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Raspberry meringue stack cake Recipe
Raspberry meringue stack cake is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Raspberry meringue stack cake is something that I’ve loved my whole life.
To be with this recipe, we must 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:
- Get 6 eggs
- Prepare 300 grams caster sugar
- Take 1 tbsp cornflour
- Take 300 ml thickened cream
- Prepare 1/4 cup icing sugar
- Make ready 1/3 cup freeze-dried berries, crushed
- Get 3 x 125 g. punnet raspberries
- Prepare 75 grams shortbread, crushed
- Make ready 1/2 cup lemon curd
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.
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