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.