Almond cake with meringue and raspberry cream

Name: Almond cake with meringue and raspberry cream
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 7-10 Tbsp some + 50 g butter; 7-10 Tbsp Breadcrumbs; 400 g frozen raspberries; 4 Eggs (Gr. M); 140 g + 240 g de sucre fin; 5 TABLESPOONS Milk; 150 g Flour; 40 g ground almonds (without skin); 2 coated Tsp Baking Powder; 50 g chopped almonds; 300 g Whipped cream; 1 package cream stiffener; 1 TABLESPOON Icing sugar for dusting

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

7-10 Tbsp some + 50 g butter
7-10 Tbsp Breadcrumbs
400 g frozen raspberries
4 Eggs (Gr. M)
140 g + 240 g de sucre fin
5 TABLESPOONS Milk
150 g Flour
40 g ground almonds (without skin)
2 coated Tsp Baking Powder
50 g chopped almonds
300 g Whipped cream
1 package cream stiffener
1 TABLESPOON Icing sugar for dusting

Directions

1
Grease a rectangular springform pan (approx. 23 x 35 cm) and sprinkle with breadcrumbs. Defrost the frozen raspberries. Melt 50 g butter and let it cool down. Separate the eggs.
2
Whisk the egg yolks and 140 g sugar with the whisks of the mixer until white and creamy. Add liquid butter and milk while stirring. Mix flour, ground almonds and baking powder and stir in briefly. Spread the dough evenly into the form.
3
Beat the egg whites until stiff and finally stir in 120 g sugar by the spoonful. Then stir in the remaining 120 g sugar with a dough scraper. Spread the beaten egg whites slightly wavy on the dough. Leave about 1 cm free around the edges (see
4
Figure 1). Sprinkle with chopped almonds. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) on the second rack from below for approx. 25 minutes.
5
Place the cake on a cake rack and carefully remove the meringue from the edge with a knife. Let the cake cool down for about 20 minutes. Remove from the mould and lift onto a board or plate. Cut the cake horizontally with a long knife.
6
Cut the meringue plate into 8-10 pieces. Leave to cool for about 30 minutes.
7
Whip cream with cream stiffener until stiff. Drain the raspberries and fold into the cream. Smooth the raspberry cream on the bottom cake layer. Cover with the cut pieces. Then cut the pieces through completely.
8
Dust with icing sugar.