Raspberry Meringue Cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Roughly grate the marzipan. Separate eggs. Cream the fat, marzipan, 1 pinch of salt, vanillin sugar and 100 g sugar with the whisk of the hand mixer. Stir in the egg yolks one by one. Mix flour and baking powder and stir in alternately with the milk

2. 2

   Grease a springform pan (26 cm Ø). Add half of the dough and smooth it down. Beat 2 egg whites with the whisks of the hand mixer until stiff, add 100 g sugar and 1 pinch of salt. Spread the beaten egg whites loosely on the dough, leaving a narrow edge. Sprinkle 20 g almonds over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Remove from the oven, place on a cake rack, carefully remove from the edge of the springform pan and allow to cool. Beat 2 egg whites until stiff, add 100 g sugar and 1 pinch of salt. Fill the rest of the dough, beaten egg white and almonds into the tin and bake. Let it cool down

3. 3

   Soak gelatine in cold water. Sort raspberries. Puree 400 g raspberries and 75 g sugar, pass through a sieve. Squeeze the gelatine, dissolve it and mix with some raspberry puree. Then stir everything into the rest of the puree. Put it in a cold place. Whip the cream until stiff. When the puree starts to gel, fold in the cream and 150 g raspberries

4. 4

   Place a cake ring around a base. Place raspberry cream on top and smooth it down. Place the second cake base on top and chill for at least 3 hours. Remove the cake from the ring. Dust with icing sugar and decorate with 50 g raspberries

5. 5

   waiting time approx. 4 hours

Nutrition Facts

KCAL
350 kcal

CARBS
37 g

FATS
20 g

PROTEINS
6 g