Raspberry Meringue Layer Cake
Ingredients
Instructions
- Preheat oven to 250°F. Line 3 baking trays with parchment paper. Draw an 8 inch circle on each paper.
- Using an electric mixer, beat egg whites until stiff peaks form. Gradually add 3/4 cup sugar, 1 tbsp at a time, beating until dissolved.
- Beat in vanilla. Quickly fold in 1 cup sugar. Divide between trays, using a metal spatula to form rounds of even thickness.
- Bake for 1 hour 30 mins, until crisp and dry. Turn off oven and pull door ajar. Cool in oven for 2-3 hours.
- Puree thawed raspberries and 1/4 cup sugar until smooth. Strain and discard seeds.
- Whip cream until stiff peaks form. Spread half the cream over 1 meringue. Top with half the fresh raspberries. Drizzle with half the raspberry puree. Repeat with another meringue and remaining cream, berries and puree.
- Top with remaining meringue. Dust with powdered sugar. Stand for 15 mins, then serve.
Nutrition & Diet Analysis (per serving)
386
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).