Raspberry Meringue Cake
very easy
90 mins
90 mins
Ingredients
- 1 pack of (500 g) Frozen soft fruits (e.g. currants, raspberries, strawberries, etc.)
- 4 Eggs (size M)
- 125 g Butter or margarine
- 1 pinch Salt
- 3 packages Vanillin sugar
- 325 g Sugar
- 150 g Flour
- 1 package Saffron baking powder
- 5 TABLESPOONS Milk
- 100 g flaked almonds
- 1 package Cream stabiliser
- 400 g Whipped cream
- 250 g Schmand
- 1-2 TABLESPOONS Icing sugar
- 7-10 Tbsp Grease
Directions
- 1
Allow fruit to thaw at room temperature. Separate eggs. Cream fat, salt, 1 packet of vanilla sugar and 125 g sugar with the whisks of the hand mixer. Stir in the egg yolks one by one. Mix flour and baking powder and stir in alternately with the milk. Put about half of the dough into a greased springform pan (26 cm Ø), smooth it down
- 2
Beat 2 egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar. Spread the beaten egg whites loosely on the dough, leaving an approx. 0.5 cm wide rim all around. Sprinkle with 50 g almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Remove, place on a cake rack, carefully remove from the tin and allow to cool. Clean, dry and grease the springform pan. Make a 2nd base from the remaining dough and egg white in the same way
- 3
Mix 2 sachets of vanillin sugar and cream thickener. Whip the cream and sour cream with the whisk of the hand mixer until stiff, allowing the sugar mixture to trickle in. Fold in the fruit. Place a base on a cake plate. Spread fruit cream on top and place a second cake base on top. Dust with icing sugar
- 4
Waiting time approx. 1 hour
Nutrition Facts
500 kcal
46 g
32 g
7 g
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