I love this Raspberry Meringue Cake is another very traditional Chilean cake, usually is filled just with raspberry preserves and the fruit, but I like giving it a different touch adding lemon curd or mango preserve as in the picture.
Always buy the raspberries the same day you will be using them, they are delicate and easily ruined.
If you live in a humid place, bake the meringues on a dry day without rain and fill the cake and decorate it as soon as the meringues are cool, keep it frozen. Move it to the refrigerator 2 hours before serving.
Maybe you will also like the recipe: Alfajor Cake.
Raspberry Meringue Cake
For the meringues,
- 6 egg whites, it is better if they are a little dehydrated, so use eggs 1 week old and separate the whites from the yolks the day before. Refrigerate.
- 1 cup granulated sugar, plus 5 tablespoons
- 1 pinch of salt
Prepare 3 circles of parchment paper or silicone, 20 cm in diameter, leaving a flap to peel, or use Silpats. Preheat oven to 200F or 100C.
In a large bowl beat the egg whites on medium speed until frothy and soft peaks appear and if you flip the bowl will not slip. With a mixer on low speed add sugar as rain and salt. Continue beating at high speed for 7 minutes. Should look glossy and hold hard picks.
Divide the batter into 3 parts and spread onto the paper discs, or if you prefer, place the meringue into a pastry bag top with a large tip and make piped from the outside to the center on top of the parchment circles.
Bake for 1 hour and a half, the meringue should feel solid to the touch and dry. Allow cooling in the oven.
For the raspberry whipped cream,
- 1 liter of liquid cream (heavy cream)
- 4 tablespoons powdered sugar
- 2 tablespoons raspberry jam
Chill the bowl and the beater blades 10 min in the freezer, the cream should be very cold too.
Beat at medium speed until it doubles in size and forms soft peaks, add the sugar and jam, taste and add more sugar if you want. Continue beating on high speed until it is very firm, about 2 minutes more.
To assemble the cake,
- 2 small boxes of raspberries washed and dried with paper towels
- 3 discs of meringue cold
- 1 cup of lemon curd or mango preserve, optional
- 1 cup raspberry jam
- raspberry whipped cream (recipe above)
Place a dollop of whipped cream on the plate where you will assemble the cake. Place a meringue disk, cover with half of the lemon curd or half of the jam. Add the whipped cream and then the raspberries. Top with another meringue disc and repeat. Complete with 3rd meringue disc and cover the entire cake with whipped cream, garnish. Freeze.
To serve, move to the refrigerator about 2 hours before serving time.
It seems delicious! I want to try to cook this delight as soon as possible! 🙂
Great, let me know if you have any questions.
Yum! My Chilean mother-in-law made a meringue cake (which she always pronounced mer-EN-gay) but she used sliced strawberries and no jam. I like your version better because the strawberries in her cake never thawed enough in the center. Chilean cakes are the best. I just returned from a trip there and we ate so many wonderful cakes!
Thanks, totally agree with you. Love our cakes!
Hi, I would love to make this cake, my daughter is in Chile as an exchange student so I have been searching food from Chile. I love your webpage and can’t wait to try this cake. Can you tell me what kind of lemon curd you use or do you make your own? Thanks
I made my own with Meyer lemons using this recipe https://www.chileanfoodandgarden.com/meyer-lemon-curd/
But I also recommend the Stonewall Kitchen or King Arthur flour Lemon curds.
Good luck!
I see raspberry jam AND lemon curd in the ingredients for assembling the cake, but the directions say to use jam OR curd. In the blog you had said raspberry jam is traditional, but you like lemon curd or mango preserves. So I’m just a little confused. Do you mean you assemble the cake with just 1 cup of lemon, or mango, or raspberry? Or do you use raspberry jam and either mango or lemon with it?
If you want to make it as they do in bakeries in Chile: only add raspberry jam, whipped cream, and fresh raspberry as filling. In Chilean homes, every baker goes their own way, so feel free to experiment.
In the end, you need 1 cup of either raspberry jam, mango preserve or fractions of each.
Have fun!
Hello. I just made this recipe and put the finished cake in the freezer for tomorrow. I have made meringue cakes before (my husband’s from Chile and they’re his FAVORITE), but I’ve never put in the freezer before. I put the cake in the freezer uncovered – is that ok?
Yes, bring it out to the fridge 1 to 2 hours before serving. I use the freezer because of the year around humidity in Houston, if you live on a dry part you can keep doing what you were doing.