Recipe: Delicious Raspberry meringue stack cake

Raspberry meringue stack cake. Make the meringues up to a day ahead. Cover trays loosely with clingfilm and store at room temperature. Tip on to a chopping board and leave to cool.

Raspberry meringue stack cake Lightly dust the top of each cupcake with zested bittersweet dark chocolate. Raspberry Glaze: Place the jam in a small saucepan. A soft lemon cake with lemon curd filling and an easy raspberry Swiss meringue buttercream. You can have Raspberry meringue stack cake using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Raspberry meringue stack cake

  1. You need 6 of eggs.
  2. Prepare 300 grams of caster sugar.
  3. Prepare 1 tbsp of cornflour.
  4. It's 300 ml of thickened cream.
  5. It's 1/4 cup of icing sugar.
  6. Prepare 1/3 cup of freeze-dried berries, crushed.
  7. You need 3 of x 125 g. punnet raspberries.
  8. Prepare 75 grams of shortbread, crushed.
  9. You need 1/2 cup of lemon curd.

Decorated with pure butter Walkers Shortbread it's the perfect spring cake. Place a meringue disk, cover with half of the lemon curd or half of the jam. Add the whipped cream and then the raspberries. Put both meringues on one baking sheet.

Raspberry meringue stack cake instructions

  1. 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..
  2. 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...
  3. 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..
  4. Meanwhile, put cream and sugar in the bowl of an electric mixer and beat, using whisk attachment until peaks form, set aside..
  5. 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..
  6. .

To serve, defrost completely, then complete recipe. Hazelnut raspberry meringue stack Don't be timid when serving up this beauty - plunging in with a knife to slice is the easiest way. Tried & Tested Recipe: Hazelnut raspberry meringue stack No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries.

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