Raspberry meringue cake


Ingredients of recipe:


  • raspberry meringue
  • 2-3 tablespoons sugar
  • 500 g fresh raspberries
  • 500 g whipping cream (30% milk fat)
  • 1-2 tablespoons gelatine
  • mint and lime for decoration
Sponge cake:
  • 3 eggs
  • 3 tablespoons sugar
  • 4 tablespoons wheat flour
  • 1 tablespoon of potato flour
  • vanilla sugar
  • pinch of salt
Punch:
  • 2 lime juice
  • 1 tablespoon icing sugar
  • 2-3 tablespoons rum

Preparation:


Mix eggs with sugar and salt until light and fluffy. Add vanilla sugar and sieved flour. Gently mix with the spoon and then transfer to a cake tin lined with greaseproof paper.  Bake at 170oC for 15-30 minutes, then set aside to cool.

In a separate bowl, mix all punch ingredients

and pour on cooled sponge cake.

Then mix raspberries with sugar. Add gelatine to 3-4 tablespoons cold water and leave for 10 minutes. After that time dissolve in the microwave. Beat the chilled cream and mix with raspberry mousse and gelatine. Spread half of the cream over the sponge cake and put raspberry meringues on it.

Divide the rest into two portions and use one of them to spread the meringues. Put the cake in the fridge for 6 hours. After removing the cake from the cake tin, spread the remaining cream and crushed raspberry meringues around the sides of the cake. Garnish with raspberries, lime slices and meringues.