Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, raspberry meringue stack cake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Raspberry meringue stack cake is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Raspberry meringue stack cake is something that I’ve loved my whole life. They’re nice and they look fantastic.
Stacked pavlova cake with raspberry, coconut, and whipped cream filling, this meringue cake is incredibly delicious! This stacked pavlova with raspberries is really out of this world! I just love the contrast between the crunchy and sweet meringue layers and the soft and tangy raspberry filling.
To begin with this particular 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:
- Make ready 6 eggs
- Get 300 grams caster sugar
- Prepare 1 tbsp cornflour
- Get 300 ml thickened cream
- Prepare 1/4 cup icing sugar
- Prepare 1/3 cup freeze-dried berries, crushed
- Take 3 x 125 g. punnet raspberries
- Get 75 grams shortbread, crushed
- Take 1/2 cup lemon curd
This very impressive dessert is easy to make in advance by freezing. Don't be timid when serving up this beauty - plunging in with a knife to slice is the easiest way. Add chopped nuts to the meringue and fold through using a large metal spoon. Spread meringue evenly inside the marked circles on sheets.
Steps 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.
A layered meringue cake that will impress as soon as it hits the table for dessert. Spoon one-third of the semi-frozen custard into the tin. Sprinkle over half the meringues and half the crushed raspberries. Meringues are a delicate and delicious dessert especially my Raspberry Meringues with Pistachios. I'll show you how to easily make them at home!
So that’s going to wrap this up for this special food raspberry meringue stack cake recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
