Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, raspberry meringue stack cake. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Raspberry meringue stack cake is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Raspberry meringue stack cake is something that I’ve loved my whole life. They are nice and they look fantastic.
Tip on to a chopping board and leave to cool. 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.
To get started with this recipe, we must prepare a few ingredients. You can cook raspberry meringue stack cake using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Raspberry meringue stack cake:
- Get 6 eggs
- Take 300 grams caster sugar
- Make ready 1 tbsp cornflour
- Get 300 ml thickened cream
- Take 1/4 cup icing sugar
- Prepare 1/3 cup freeze-dried berries, crushed
- Get 3 x 125 g. punnet raspberries
- Prepare 75 grams shortbread, crushed
- Take 1/2 cup lemon curd
Add the whipped cream and then the raspberries. Top with another meringue disc and repeat. Put both meringues on one baking sheet. To serve, defrost completely, then complete recipe.
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.
Make the meringues up to a day ahead. Cover trays loosely with clingfilm and store at room temperature. A soft lemon cake with lemon curd filling and an easy raspberry Swiss meringue buttercream. Decorated with pure butter Walkers Shortbread it's the perfect spring cake. Hazelnut raspberry meringue stack Don't be timid when serving up this beauty - plunging in with a knife to slice is the easiest way.
So that’s going to wrap it up for this special food raspberry meringue stack cake recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
