Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, raspberry meringue stack cake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Raspberry meringue stack cake is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Raspberry meringue stack cake is something that I’ve loved my entire life. They’re nice and they look wonderful.
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 get started with this recipe, we must first prepare a few ingredients. You can have 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:
- Take 6 eggs
- Get 300 grams caster sugar
- Take 1 tbsp cornflour
- Take 300 ml thickened cream
- Make ready 1/4 cup icing sugar
- Get 1/3 cup freeze-dried berries, crushed
- Make ready 3 x 125 g. punnet raspberries
- Prepare 75 grams shortbread, crushed
- Prepare 1/2 cup lemon curd
Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. These chewy raspberry meringues are the perfect sweet treat. I still remember the first time I had a good meringue cookie.
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.
Be careful if stacking them as they'll be pretty fragile. 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. A layered meringue cake that will impress as soon as it hits the table for dessert.
So that’s going to wrap this up with this exceptional food raspberry meringue stack cake recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
