Fluffy Raspberry Meringue Cake
Valentine's Day Lacto-Ovo Vegetarian Recipes Desserts Eggs Fruits
The famous fluffy cake from childhood! I remember I didn't really like pastry shop cakes and the only one that attracted me was this cake, because of its "fluffiness" and raspberry aroma. It was hard to eat a whole one because it was super sweet, so I reduced the sugar in my version. Being huge, I struggled with every bite and at the end I was sticky and pink up to my ears, but very happy. All these beautiful memories were awakened yesterday by this fluffy cake... Do you remember it?
I considered it a good suggestion for Valentine's Day or Dragobete (Romanian Valentine's Day), because the texture is sensual and raspberry (like strawberries) is an aphrodisiac. Its pink color, a combination of white and red, is a blend of love and passion.
Ingredients
1 sheet puff pastry
1/2 tablespoon vanilla powdered sugar
Raspberry Sauce
300g raspberries (fresh or frozen)
1 packet vanilla sugar
2 tablespoons sugar
Meringue
2 egg whites (at room temperature)
1 teaspoon lemon juice
120g sugar
30ml water
1/3 packet unflavored gelatin (about 3g)
Servings: 3
How to prepare fluffy raspberry meringue cake
- You'll need 3 pastry rings of 8cm diameter and 5cm height.
- Roll out the puff pastry a few times, just enough to thin it slightly. Cut 5 circles from the dough using the pastry ring.
- Place the discs on a baking sheet lined with parchment paper. Place another sheet of parchment on top, then place a heavier baking pan on top to press the discs down so they don't puff up during baking. Bake the discs at 200°C for 12 minutes.
- Remove from oven and let cool completely.
* The discs can be prepared a day ahead. - Place 3 discs on individual dessert plates. Put a pastry ring around each one. The puff pastry discs will form the base of the cakes.
- Prepare the raspberry sauce: Put the raspberries to boil with the vanilla sugar and granulated sugar. Cook over medium heat for 10 minutes. Blend the cooked raspberries in a blender until pureed. Strain the raspberry puree through a fine sieve to remove seeds. Set aside the seedless puree until needed.
- Prepare the meringue: Put the egg whites with lemon juice in a mixer and beat until stiff peaks form.
- While beating the egg whites, bring water and sugar to a boil and cook for 8 minutes until a thick syrup forms. If you run a cold spoon through the syrup and draw your finger across the back of the spoon, it should leave a clean trail and feel sticky.
- With the mixer running, pour this hot syrup into the egg white foam in a thin stream. You'll notice the foam becomes glossy and increases in volume. Then add the gelatin dissolved quickly in 20ml of water. Let the mixer continue running for 5 minutes to cool the meringue slightly.
- Finally, add the raspberry sauce to the meringue in 3 batches, folding gently with a whisk or mixing at low speed.
- Put the meringue into the pastry rings over the puff pastry discs. Leave at room temperature for 1 hour.
- Refrigerate the plates with cakes for at least 2 hours until the meringue sets slightly and cools.
- When ready to serve, crumble the remaining 2 puff pastry discs. Sprinkle them over the cakes. Dust the crumb layer with vanilla powdered sugar. Carefully remove the pastry rings.
- This fluffy cake is served chilled.
Meringue with raspberry sauce
Meringue
Cake in the mold
Fluffy Raspberry Meringue Cake
