Steps to Prepare Quick Raspberry meringue stack cake

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, raspberry meringue stack cake. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Raspberry meringue stack cake is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Raspberry meringue stack cake is something which I’ve loved my whole life.

Stacked pavlova cake with raspberry, coconut, and whipped cream filling, this meringue cake is incredibly delicious! This stacked pavlova with raspberries is really out of this world! I just love the contrast between the crunchy and sweet meringue layers and the soft and tangy raspberry filling. The recipe is a meringue cake with raspberry swirls, for the meringue base, I use the @meringuegirls technic which is heating the sugar in the oven before adding it into the egg whites.

To begin with this particular recipe, we must first prepare a few components. You can have raspberry meringue stack cake using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Raspberry meringue stack cake:

1. Get 6 eggs
2. Prepare 300 grams caster sugar
3. Make ready 1 tbsp cornflour
4. Get 300 ml thickened cream
5. Make ready 1/4 cup icing sugar
6. Take 1/3 cup freeze-dried berries, crushed
7. Get 3 x 125 g. punnet raspberries
8. Take 75 grams shortbread, crushed
9. Take 1/2 cup lemon curd

Meringue is not difficult to make, and this fresh-tasting dessert makes them well worth the time involved! Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. This delicious raspberry meringue roulade recipe is a real showstopper.

Instructions to make Raspberry meringue stack cake:

1. Preheat oven to 140°C Mark three 18 cm circles on separate sheets of baking paper, then line 3 oven trays with baking paper, ink side down.
2. Put egg whites in the large bowl of electric mixer and beat, using whisk attachment, until stiff peaks form. Add sugar 1 tablespoon at a time, beating until a thick and glossy mixture forms.Sift cornflour and whisk until combined..
3. Divide meringue among circles on trays, using the back of spoon too fill the circles and make decorative peaks. Bake for 1 hour. Turn off oven. Allow to cool completely in oven , with door ajar.
4. Meanwhile, put cream and sugar in the bowl of an electric mixer and beat, using whisk attachment until peaks form, set aside.
5. To assemble, put 1 meringue disc on a serving platter. Sprinkle over 1/3 of the crushed berries, then spoon over 1/2 of the cream, 1/2 of the raspberries, 1/2 of the shortbread and 1/2 of the lemon curd. Repeat layering once more, finish with remaining meringue disc and dusting with remaining crushed berries. Serve.

Divide meringue in half, spooning two or three mounds down each traced rectangle. This delicious raspberry meringue roulade recipe is a real showstopper. Keep any leftovers in the fridge for up to three days. We earn a commission for products purchased through some links in this article. Our raspberry meringue layer cake is a rich and fruity summer cake that requires no cooking at all.

So that’s going to wrap this up for this special food raspberry meringue stack cake recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!