Sand cake with almond meringue and raspberries

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 6
  • 400 g frozen raspberries
  • 50 g Butter
  • 4 Eggs (size M)
  • 380 g fine granulated sugar
  • 5 TABLESPOONS Milk
  • 150 g Flour
  • 40 g ground almonds without skin
  • 2 TEASPOONS Baking Powder
  • 50 g chopped almonds
  • 300 g Whipped cream
  • 1 package Cream stabiliser
  • 7-10 Tbsp Fat and breadcrumbs
  • 7-10 Tbsp Picture 02: Icing sugar for dusting

Directions

  1. 1

    Put the raspberries in a bowl to defrost. Melt butter and let it cool down. Separate eggs, chill egg whites. Whisk egg yolks and 140 g sugar with the whisk of the hand mixer until white-creamy. Add liquid butter while stirring. Stir in milk. Mix flour, almonds and baking powder and finally stir in briefly

  2. 2

    Beat the egg whites until stiff, then fold in 120 g of sugar by the spoonful. Stir in 120 g sugar with a dough scraper. Grease a rectangular springform pan (23 x 35 cm) and sprinkle with breadcrumbs. First spread the dough evenly on the base, then spread the beaten egg white slightly wavy on top, leaving about 1 cm free all around. Sprinkle with chopped almonds. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes

  3. 3

    Place the cake on a cake rack. Carefully remove meringue from the edge with a knife. Let the cake cool down for about 20 minutes. Loosen the edge of the mould, cut the cake in half horizontally with a long knife, remove from the base and lift onto a board. Cut one half into 6-8 pieces. Let it cool down for about 30 minutes.

  4. 4

    Whip the cream and cream firmer until stiff. Defrosted raspberries can be drained off a little, fold into the cream and spread on the uncut half of the cake. Cover with the pieces, also cut the lower plate into pieces. Arrange on a plate

  5. 5

    Fig. 02: Dust with icing sugar

  6. 6

    On eight pieces:

  7. 7

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
550 kcal
CARBS
68 g
FATS
27 g
PROTEINS
10 g

Categories & Tags

Cakes & Pastriesvery easyCake