Crispy meringue slices with raspberry cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Stir pudding powder, 40 g sugar and 5 tablespoons milk until smooth. Bring 375 ml milk to the boil. Stir the pudding powder into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the heat and let it cool down a little. Cover the pudding directly on the surface with foil and let it cool down

2. 2

   Separate 4 eggs. Beat the fat, 100 g sugar, salt and 1 packet of vanillin sugar until creamy with the whisks of the hand mixer. Stir in the egg yolks and 1 egg one after the other. Mix flour, cocoa and baking powder, stir in. spread the dough on a baking tray lined with baking paper (approx. 32 cm x 39 cm) and smooth it down

3. 3

   Beat the egg whites until stiff, adding 200 g sugar. Spread the beaten egg whites in patches with a tablespoon and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes. Let the base cool down a little. Dust 1 piece of baking paper with icing sugar. Turn the meringue base onto the baking paper, remove the paper that was also baked, turn it back onto a board and let it cool down

4. 4

   Raspberries selected. Stir the pudding until smooth. Whip the cream with the whisk of the hand mixer until stiff, pour in 1 sachet of vanilla sugar and cream setting agent. Carefully fold in first the cream, then the raspberries, except for a few for decoration

5. 5

   Cut the meringue in half crosswise. Place 1 meringue base on a cake plate, spread raspberry cream on top carefully. Place 2 meringue crèmes on top and press down gently. Chill the slices for about 1 hour. Decorate with the remaining raspberries and serve

6. 6

   waiting time approx. 4 hours

Nutrition Facts

KCAL
450 kcal

CARBS
50 g

FATS
24 g

PROTEINS
8 g