Raspberry Meringue Cake
*Ingredients*
baking powder, butter, eggs, flour, lemon, milk, olive oil, powdered sugar, raspberries, salt, sugar, vanilla extract
*Recipe*
Preheat the oven to 360 degrees F/180 degrees C.
Separate the yolks from the egg whites.
Put the yolks in a kitchen aid and mix for about 1 minute, until they are yellow pale and fluffy.
While your mixer is working, add the sugar, olive oil and milk. Continue to mix the ingredient for another minute.
Meanwhile, mix the flour with baking powder. Then, add them to the kitchen aid and mix until you get a smooth and shiny batter.
Grease with butter a springform pan (12 inches/32 cm diameter). Pour the batter in it and spread it evenly.
Bake the cake for 20 minutes.
In the meantime, add the water in a large pot, on medium heat.
Add 1 cup (110 grams) of powdered sugar and vanilla extract. Stir constantly until the sugar dissolves and you get a slightly thick sugar syrup.
When the cake is baked, set it aside to cool down. Then, use a toothpick to prick it.
Using a spoon, add the sugar syrup all over the cake. The liquid will make the cake moist and soft.
Top the cake with the raspberries.
Make the meringue: put the egg whites in the kitchen aid bowl, sprinkle some salt and start mixing.
When the egg whites form soft peaks, gradually start adding the remaining cup of powdered sugar.
Squeeze about 1 tablespoon of lemon juice over the egg whites.
When the egg whites are stiff peak – the peaks hold firmly, and the mixture is thick and heavy – the meringue is ready.
Top the cake with the meringue. If you want, add some chocolate decorations.
---------------------
Follow us on:
Facebook:
Instagram:
Twitter:
Pinterest:
Super delicious and easy meringue roulade dessert! Everyone will be amazed!
Everyone will love this dessert! So light, airy, fruity and delicious, this meringue roulade will be a show stealer. It is actually super easy and quick to make, with only few ingredients it will fly of the table in seconds.
One of my most favourite desserts at all times. It is also gluten free.
RECIPE:
5 egg whites
Pinch of salt
250g icing sugar
1 tbsp cornstarch
300ml whipping cream
1 tbsp sugar
150g strawberries
100g raspberries
Enjoy ♥️
More easy and yummy desserts:
Chocolate Raspberry Cake
Chocolate Raspberry Cake - moist chocolate cake filled with raspberries and chocolate ganache, frosted with whipped ganache and decorated with fresh raspberries and chocolate shards. It tastes even better than it looks, a true delight for chocolate lovers.
#chocolateraspberrycake #chocolatelayercake
To print the recipe check the full recipe on my blog:
Ingredients
Makes 10-12 servings
Chocolate Cake
1 3/4 cup (220g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1 tsp (5g) salt
2 tsp (8g) baking powder
1/2 cup (113g) unsalted butter, soft
1 cup (200g) sugar
5 eggs
1 1/2 tsp (7g) vanilla extract
1 cup (240g) sour cream
5 oz (140g) semisweet chocolate, melted
Raspberry Filling
14 oz (400g) fresh or frozen raspberries
1/2 cup (100g) sugar
2 tbsp (30ml) lemon juice
Extra raspberries for filling
3.5 oz (100g) fresh raspberries
Chocolate Ganache for Filling
5.5 oz (160g) semisweet chocolate, chopped
2/3 cup 2/3 cup (160g) whipping cream
Whipped Ganache
7 oz (200g) semisweet chocolate
7 oz (200g) whipping cream
Chocolate Shards
3.5 oz (100g) semisweet chocolate
1 oz (30g) semisweet chocolate, small pieces, for tempering
For decorating
fresh raspberries
powdered sugar, for dusting
Background music:
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:
Low Fat Chocolate Cake with Raspberry Sauce
Don't resist the temptation to indulge in this chocolate cake with raspberry sauce! The decadent combination of chocolate and raspberries gives this low fat cake wonderful flavor!
Making Claire Saffitz's Flourless Chocolate Meringue Cake! | What's For Dessert Review
Ayooooo besties! Hope you're well
I decided to crack open Claire Saffitz's newest cook book, What's For Dessert? and wanted to take you guys along with me. Hopefully this was somewhat entertaining.
lol
We love Claire Saffitz in this house! She always shows her versatility and knowledge about baking and pastry arts and I just respect the hell out of her and her career. But anyway- hope you enjoy the video!
RASPBERRY COMPOTE
2 cups fresh raspberries, divided 250g
1/4 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1. In a medium saucepan over medium-high heat, combine 1 1/2 cups raspberries, sugar, lemon juice, and salt. Bring to a boil, stirring often. Lower heat to medium-low, and allow to simmer, stirring often, until the berries have broken down and compote begins to thicken, 5 to 10 minutes.
2. Add remaining 1/2 cup raspberries and cook for an additional 2 minutes. Remove from heat and allow to cool completely before serving.
SOCIALS
Instagram: Instagram.com/asmadebyamanda/
Twitter: Twitter.com/AmandaStubs/
Website: asmadebyamanda.com
Music
Chillpeach - In Dreamland :
:)
RASPBERRY CAKE FILLING RECIPE
This is my favorite raspberry cake filling recipe that I used to make all the time when I made cakes as my profession. I hope you all like it!
Raspberry Cake Filling Recipe:
24 ounces of frozen raspberries
1 1/3 cup water
2 cups granulated sugar
2 tablespoons of lemon juice
6 tablespoons of cornstarch dissolved in ½ cup water
Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. Once it has started boiling, turn down the heat and let the mixture simmer until the raspberries have completely broken down.
Remove from the heat and pour the mixture through a mesh strainer to remove the seeds.
Dissolve cornstarch into ½ cup water.
Pour the raspberry mixture back into the pan, and whisk in the cornstarch mixture.
Bring the mixture back up to a boil and simmer until it is thick and bubbly, whisking as needed.
Pour the mixture into a bowl and allow it to cool completely.
*I originally got this recipe from a website called Cake Central about 10 years ago! Enjoy!
Super Easy Vanilla Cake Mix Recipe
This cake recipe is simple to make and so delicious! It stays moist, is easy to work with and carve, and is stable enough to cover in fondant. This recipe makes two 8 round cakes and two 6 round cakes which is more than what I'm showing in the video. You can save the extra cake for later by freezing it! Just cover it in plastic wrap and then a layer of foil and it should last for a couple months. :)
Ingredients
• 2 boxes white cake mix (I use Betty Crocker or Duncan Hines)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 tsp salt
• 2 2/3 cups water
• 1/4 cup melted butter
• 4 tsp vanilla extract
• 2 cups sour cream (room temp)
• 6 large eggs (room temp)
Instructions
1. Preheat oven to 325 degrees F.
2. Prepare pans by lining with parchment paper and spraying sides with baking spray with flour.
3. Combine all dry ingredients in mixing bowl. (I like to run the cake mixes through a sieve to get out all the lumps) Whisk together the dry ingredients.
4. Add the remaining ingredients and mix on medium speed for a couple of minutes.
5. Bake for 40 – 60 minutes depending on the size of your cake pans. Start checking with a toothpick around 40 minutes.
6. This will make two 6” round cakes and two 8” round cakes that are 2” deep.
Swiss Meringue Recipe -
#RaspberryCakeFilling
#CakeDecorating
#Raspberries