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How To make Raspberry Chocolate Meringue Icebox Cake
4 lg Egg whites
1/4 ts Cream of tartar
1 1/2 c Sugar
2 3/4 c Heavy cream
6 oz Fine quality bittersweet
-chocolate (not unsweetened) 1 1/2 ts Unflavored gelatin
3 tb Cold water
1 1/2 c Sour cream
1 ts Vanilla
3 pt Fresh raspberries
1. Preheat oven to 250F. Line 2 baking sheets with parchment paper
and trace 3 8-inch circles onto the paper. 2. In a large bowl with an electric mixer beat whites with cream of
tartar and add a pinch of salt until they just hold soft peaks. Add 1 cup sugar gradually, beating, and beat meringue until it holds stiff peaks. Transfer meringue to a pastry bag fitted with a 3/4 inch plain tip and pipe onto circles, filling them in. Smooth meringues with a long metal spatula or knife. Alternatively, if pastry bag isn't used, circles may be made by spreading meringues freehanded with spatula. 3. Bake meringues 30 minutes and switch positions of baking sheets in
oven. Bake meringues 30 minutes more, or until pale golden and crisp. (If the weather is humid, cooking time may be longer.) Cool meringues completely and peel off paper. Meringues may be made 1 day ahead and kept in turned-off oven. 4. In a saucepan, bring 1/4 cup heavy cream just to a boil and remove
from heat. Add chocolate and stir mixture until chocolate is melted completely. Divide ganache between 2 meringue layers and gently spread evenly, leaving 1/2 inch borders. Chill ganache until hardened, about 10 minutes.
5. In a small saucepan, sprinkle gelatin over water and soften 1 min.
Heat mixture over low heat, stirring until gelatin is dissolved, and keep warm. In a bowl with an electric mixer, beat remaining 2 1/2 cups heavy cream with remaining 1/2 cup sugar until it just holds stiff peaks and then beat in sour cream and vanilla. Add gelatin mixture in a stream, beating, and beat until mixture holds stiff peaks. 6. Arrange 1 ganache-topped meringue on a plate and spread it with
1 1/2 cups cream mixture, mounding it at the edge. Arrange 1 pint of
raspberries over the cream mixture and top with the second ganache- topped meringue. Repeat procedure with about 1 1/2 cups more cream mixture and another pint of raspberries and top with the third meringue. 7. Transfer about 1 cup more cream mixture to a pastry bag fitted with
the star tip and reserve for decoration. Frost top and side of cake with remaining cream mixture and decorate with reserved mixture. Chill cake for at least 2 hours and up to 8 hours. Remove wax paper carefully and scatter remaining pint of raspberries around and on the cake. Cut into 12 wedges with a serrated or electric knife.
How To make Raspberry Chocolate Meringue Icebox Cake's Videos
Incredible Hazelnut Cake Recipe with Meringue Cake Layers & Caramel Frosting!!
FULL RECIPE HERE:
My take on the famous 'Kyiv Cake' - the 'Hazelnut Meringue Cake'. This stunning dessert is made with sponge cake soaked with hazelnut liqueur, chocolate ganache filling, caramel frosting and crunchy hazelnut meringue! This cake is the ultimate hazelnut treat!
For sponge cake video recipe, click here:
For salted caramel frosting, click here:
For chocolate ganache filling, click here:
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The BEST Raspberry Lemon Cake Recipe!! With Raspberry Lemon Macarons!!
FULL RECIPE HERE:
The most amazing raspberry lemon cake recipe ever!! White chocolate cake layers are filled with fresh raspberries and lemon curd and frosted in a tart, lemon butter cream! This show-stopping cake brings together sweet and tart flavors, creating a delightful symphony in your mouth! Top the cake off with raspberry macarons for a fabulous presentation!
RASPBERRY MACARONS Recipe:
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Banana, Chocolate, and Graham Cracker Icebox Cake- Everyday Food with Sarah Carey
Watch Sarah Carey as she makes a recipe for an easy chocolate icebox cake using graham crackers and bananas. A stint in the fridge softens the crackers to a cake-like texture and firms up the chocolate pudding to create a sliceable treat.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Incredible delicious Dessert for tea, Meringue Roll with Strawberries, Pavlova roll, roulade
How to make meringue dessert roll whit strawberry and blueberry.
It's very quick and easy to make Pavlova roll!
This is incredible delicious dessert for tea made with a meringue filled with whipped cream and strawberries.
Make this incredible delicious meringue roulade dessert for tea for your family.
This meringue roll is one of the best summer desserts ever.
A soft, light and airy meringue filled with a creamy mascarpone
and fresh berries, a perfect balance between sweet and tart.
Ingredients:
For merengue:
5 egg whites- 160 g
250 g fine granulates sugar
20 g corn starch (2 tablespoons)
1 teaspoon of lemon juice
vanilla
For filling:
250 ml of heavy whipping cream
120 g of condensed milk
250g of mascarpone
fresh berries( strawberries, blueberries of your choice)
leaves of mint
Recipe:
Separate the whites of the yolks.
Pour the egg whites into the mixer bowl.
Start whipping, first on a medium speed until foamy consistency.
Gradually add fine sugar.
Beat for 5 minutes at high speed.
Crank up the speed and whip until stiff peaks.
The meringue should have a glossy appearance and hang off the whipping blade like a bird's beak.
Add lemon juice and vanilla.
Sift corn starch and mix on medium speed carefully in then 10 seconds on maximum speed until stiff peaks.
In a baking sheet spread evenly the merengue.
Bake in oven at 160 ° C or 320°F for 30-45 minutes depended of your oven.
The top of merengue should be crispy and slightly browned,
and the inside should be still soft.
The top crack with a crunch.
Turn over and leave it cool for 5 minutes
Turn over the meringue onto a kitchen towel, peel off the parchment paper
and leave cool down completely for about 15 minutes.
Make filling:
In a bowl add heavy cream and start whipping on a medium speed until
meddium-stiff peaks.
Then add maximum speed and whip until medium-stiff peaks.
Add mascarpone cheese and whisk on medium speed.
Add condensed milk in a thin stream.
Whip on medium speed just until stiff peaks.
gently spread the whipped cream on top of the meringue.
Put fresh strawberries on top of the cream.
Gently roll the meringue into a log,
helping with the kitchen towel the meringue.
Cut off the ends of the roll.
Leave 20 hours in the refrigerator.
The whipping cream will become denser.
I didn't wait because it's incredible tasty.
Decorate as you wish!
You can use leftover whipped cream, chopped fresh strawberries, blueberries, leaves of mint.
Be creative!
Bon appetite!
#wymeal #merengueroll #glutenfree #dessertin5minutes #pavlovacake #highproteindessert #dessertinoven #oven #tastydessert #merengue #pavlova #annapavlova #dessertfortea #howtomakepavlova #glutenfreedessert
라즈베리 생크림 케이크 /Raspberry cake
* 자세한 설명을 보시려면 자막을 켜주세요.
안녕하세요. 조꽁드입니다!
이번주 커뮤니티 퀴즈는 많은 분들이 정답을 맞추셨어요 ㅋㅋㅋ 너무 쉬웠나요.
이번 케이크는 바로 라즈베리 생크림 케이크 입니다.
요즘은 라즈베리 생과가 없기 때문에 냉동 라즈베리를 사용했습니다.
그래서 멋들어지게 라즈베리 장식도 할수가 없어서 좀 속상했습니다.
내년에는 라즈베리(산딸기 말고요) 생과를 좀 구해서 원없이 장식좀 해보고 싶네요.
커뮤니티란에 제가 국내에 구할 수 있는 곳 질문 올렸습니다.
아시는분 댓글 부탁 드립니다. ^^
케이크에는 새콤달콤한 라즈베리잼과 함께 고소한 크럼블을 레이어드 했어요.
자칫 라즈베리 잼만 있다면 달기만 하다던가 많이 먹다보면 물릴수 있는데요.
크럼블이 씹히면서 지루하지 않은 맛을 느끼도록 해보았습니다.
라즈 베리잼 또한 설탕을 많이 줄여서 많이 달지 않습니다.
또 크림에는 화이트 초콜릿을 넣어서 라즈베리의 신맛을 약간 중화해 보았습니다.
최대한 만들기 어렵지 않게 레시피를 짜 보았습니다.
먹어 보니 정말 맛있었습니다. 영상 잘 보시고 만들어 보세요.
아 요즘 여름이라 생크림 휘핑 하기가 좀 잘 안돼죠.
이때 저는 동물성 생크림과 함께 동물성 휘핑크림(매일유업)이나 식물성 생크림(골드라벨)을 전체량의 8~10% 정도만 섞어서 사용합니다. 동물성 휘핑크림은 소량을 판매 하니 구입해서 사용하기 좋은것 같아요. 나머지는 머.. 요리해 먹으면 되죠. ㅎ
동물성 휘핑크림은 너무 많이 섞으면 생크림이 너무 되직해지니 유의해야 합니다.
그리고 생크림의 맛도 좀 떨어지는것 같아요.
여름에는 요렇게 한번 해 보세요.
케이크 시트는 별립법으로 했습니다.
이것은 제가 아주 예전에 올린 별립법 제누아즈 영상속의 레시피를 아주 약간 수정한 버전 입니다.
아 그런데 한 외국분이 너는 별립법 스폰지를 왜 제누아즈라고 부르냐고 항의? 댓글을 다셨습니다. 이것은 제누아즈가 아니고 스폰지 케이크 또는 비스퀴라고 불러야 한다고 말이죠.
저도 알지만 그냥 우리나라 사람들은 제누아즈라고 편의상 부른다고 어설픈 답을 했더니요..
자기는 프랑스의 경력 9년차 페스트리 쉐프라고 하면서 둘은 다르니, 명칭을 정정하는것이 좋다고 요청하셨습니다. 쉐프의 부심이 매우 나타나있습니다.
그래서 아! 넵~! 알겠습니다. 라고 했습니다.
요즘은 저도 될수있으면 제누아즈라고 안 부르고 별립법 스폰지라고 하고 있습니다.
둘 중에 머든 전 중요하지 않습니다만….
그럼 맛있는 케이크 만들기 시작할까요?
재료
♥︎ 크럼블
박력분 53g
설탕 21g
소금 1g
차가운 버터 30g
♥︎ 별립법 스폰지 (15cm 1호)
박력분 90g
소금 1g
달걀흰자 105g
설탕 90g
달걀 노른자 3개 (52~55g)
우유 30g
식물성오일 22g
꿀6g
바닐라 익스트랙 3g
♥︎ 라즈베리 잼
냉동 라즈베리 230g
물 40g
설탕 53g
젤라틴 2g
♥︎ 화이트 초콜릿 생크림
화이트초콜릿 45g
데운 생크림(40~50℃) 40g
차가운 생크림 390g
♥︎ 라즈베리 화이트 초콜릿 생크림
화이트 초콜릿 생크림 중 265g
라즈베리 잼 36g
♥︎설탕 시럽
물 60g
설탕 20g
♥︎ 도구
#1M 윌튼 깍지
레브젠 핸드믹서 (300w)
법랑 에어프라이어 용기(내부 사이즈15x7cm)
* Please turn on the caption for more details.
Hello. I am Joconde!
For the community quiz, many people guessed what the this week's cake is correctly.
Are there so many clues?
This cake is raspberry whipped cream cake.
Since there is no raspberry fresh fruit these days, I used frozen raspberries.
So I couldn't decorate the raspberries to look nice.
Next year, I want to get some fresh raspberry fruits and try to decorate them without any fuss.
The cake is layered with sweet and sour raspberry jam and savory crumble.
If there is only raspberry jam, it is just sweet, or you may get bored while enjoying cake.
Raspberry jam also has less sugar so it's not too sweet.
I also added white chocolate to the cream to slightly neutralize the sourness of the raspberry.
I tried to make the recipe as easy as possible to make.
It was really delicious when I had it. Please watch the video and make it.
Shall we start?
Ingredient
♥︎ Crumble
53g cake flour
21g sugar
1g salt
30g cold butter
♥︎ Sponge (15cm)
90g cake flour
1g salt
105g egg white
90g sugar
3 egg yolks (52~55g)
30g milk
22g vegetable oil
6g honey
3g vanilla extract
♥︎ Raspberry Jam
230g frozen raspberries
40g water
53g sugar
2g gelatin
♥︎ White Chocolate Whipped Cream
45g white chocolate
40g warm heavy cream (40~50℃)
390g cold heavy cream
♥︎ Raspberry White Chocolate Whipped Cream
265g white chocolate whipped cream
36g raspberry jam
♥︎simple syrup
60g water
20g sugar
♥︎ Tools
#1M Wilton tip
Revgen Hand Mixer (300w)
Enamel air fryer container (inner size 15x7cm)
Chocolate Raspberry Lemon Cake Recipe! With Raspberry Lemon Curd Filling & Meringue topping!!
FULL RECIPE HERE:
Delicate chocolate sponge cake layers filled with a tangy raspberry lemon curd, topped with torched sweet meringue: the perfect combination of sweet, sour and chocolate. This show stopping cake is fun to make and even more fun to eat! For those that prefer their cakes on the less sweet side, this one is for you!
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Music Courtesy of Audio Network