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Raspberry meringue stack cake

How to Making Recipes Raspberry meringue stack cake using 9 ingredients and 6 steps

Raspberry meringue stack cake - These chewy raspberry meringues are the perfect sweet treat. These chewy raspberry meringues are the perfect sweet treat. I still remember the first time I had a good meringue cookie. Be careful if stacking them as they'll be pretty fragile. Summertime is the perfect season to indulge carelessly.

Raspberry meringue stack cake

Here to help you get in the summer spirit is a decadent recipe for a meringue raspberry stack cake.

In this video I'm going to show you how I made with Orange and Raspberry Cake decorating with dehydrated orange slices, meringue kisses, gold.

You can have Raspberry meringue stack cake using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients make Raspberry meringue stack cake

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

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. .

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