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We hope you got insight from reading it, now let’s go back to raspberry meringue stack cake recipe. To make raspberry meringue stack cake you only need 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Raspberry meringue stack cake:
- Prepare 6 eggs
- Prepare 300 grams caster sugar
- You need 1 tbsp cornflour
- Get 300 ml thickened cream
- Use 1/4 cup icing sugar
- Take 1/3 cup freeze-dried berries, crushed
- Provide 3 x 125 g. punnet raspberries
- You need 75 grams shortbread, crushed
- Prepare 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.
To serve, defrost completely, then complete recipe. Once the cake layers are made, assembling this cake is a breeze. It's just a matter of placing the cake layer with the flat meringue top meringue-side down onto a serving plate or cake stand, plopping whipped cream and a gorgeously vibrant raspberry sauce (made with frozen raspberries) on top and topping it with the second cake layer. Hazelnut raspberry meringue stack Don't be timid when serving up this beauty - plunging in with a knife to slice is the easiest way. To assemble the cake, Place a dollop of whipped cream on the plate where you will assemble the cake.
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