Hello, I’m Joana. Today, I will show you a way to make raspberry meringue stack cake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Raspberry meringue stack cake Recipe
Raspberry meringue stack cake is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Raspberry meringue stack cake is something which I have loved my whole life.
To be with this particular recipe, we must first prepare a few components. You can have raspberry meringue stack cake using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Raspberry meringue stack cake:
- Take 6 eggs
- Get 300 grams caster sugar
- Make ready 1 tbsp cornflour
- Prepare 300 ml thickened cream
- Make ready 1/4 cup icing sugar
- Take 1/3 cup freeze-dried berries, crushed
- Take 3 x 125 g. punnet raspberries
- Take 75 grams shortbread, crushed
- Take 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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