2020-08-13 / test@t

Raspberry meringue cake

The sweetness of the meringue with the aroma of raspberries, the tenderness of butter cream and the bright sourness of berry sauce - a harmony of textures and flavors.

Raspberry meringue cake
  • proteins 300 g
  • fine sugar 450 g
  • freeze-dried raspberries (powder) 6 tsp
  • mascarpone 250 g
  • whipping cream 350 g
  • raspberries 250 g
  • sugar 25 g
  • pectin 5 g
  • fresh raspberries for garnish


Step 1
You will have to divide the meringue preparation in half, since only two cakes out of four fit on a standard baking sheet. Preheat oven to 90 ° C. Line a baking sheet with parchment for baking, on the back of which, first draw 2 circles with a diameter of about 20 cm (be sure to leave space between them).
Step 2
Place half of the meringue ingredients (150 g protein and 225 g sugar) in a heatproof bowl, place in a water bath and heat, stirring constantly, until the mixture reaches 60 ° C. Sugar should dissolve during this time. Be careful not to let water get into the bowl.
Step 3
When the protein / sugar mixture has reached the appropriate temperature, remove the bowl from the water bath and begin to beat the meringue with a mixer, gradually increasing the speed. Beat until it is glossy and stiff. At the end of the whisk add 3 tablespoons of raspberry powder. If desired, you can add dry or gel color.
Step 4
Spoon into 2 cakes on the parchment. Place in the oven for 4 hours. After this time, turn off the oven and leave the cakes in it until they cool completely.
Step 5
Prepare the second 2 cakes.
Step 6
Chop fresh or defrosted raspberries in mashed potatoes, place in a saucepan and heat to a boil. Stir in a mixture of sugar and pectin. Stir constantly and cook for 2 minutes. Transfer to a cold bowl, tighten with plastic wrap and refrigerate until completely cooled.
Step 7
Whisk the cream and mascarpone separately. Stir them gently.
Step 8
Assemble the cake by sandwiching the first three layers with the raspberry filling and cream. Grease the top cake with cream, garnish with raspberries. Leave the cake to soak for 4-5 hours.
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