If you can’t decide whether to bake a cake or a meringue, why not have both in one dessert? Raspberry Dream is made with two soft sponge layers, each topped with crisp meringue, and filled with a light raspberry cream. It’s similar to your favourite Nigella Lawson Strawberry Meringue layer cake. One of the comments I received said that, after being thoroughly chilled in the fridge overnight, it tastes just like ice cream! I hope you won’t be able to resist making Raspberry Dream yourself.
Ingredients for the cake:
- 125 g butter
- 150 g caster sugar
- finely grated zest of 1 small orange
- 2 large eggs
- 140 g plain flour
- 1 teaspoon baking powder
- 80 ml milk
Ingredients for the meringue:
- 4 large egg whites
- pinch of salt
- 220 g caster sugar
All the ingredients should be at room temperature.
Place the butter, sugar and orange zest into the bowl of a stand mixer and beat until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Sift the flour and baking powder directly into the bowl, pour in the milk, and fold everything together with a spatula until just combined.
Line the bases of two 22 cm springform tins with baking paper. Divide the cake batter evenly between the tins and level the tops.
Prepare the meringue:
Place the egg whites into the clean bowl of a stand mixer and begin whisking. Once they become lightly foamy, add the salt and continue whisking until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking continuously until you have a thick, glossy meringue. Divide the meringue equally between the two tins and spread it over the cake batter.
Bake at 140°C for about 45–50 minutes, or until the meringue is baked. It should rise, crack slightly and be crisp on top. Leave to cool in the oven with the door slightly ajar.
Ingredients for the raspberry cream:
- 250 g mascarpone, chilled
- 300 ml double cream, chilled
- 2 tablespoons icing sugar
- 250 g raspberries
Place the mascarpone, double cream and icing sugar into the bowl of a stand mixer and whip until thick. Add the raspberries and whisk briefly, just until they begin to break up slightly.
To decorate:
- a few extra raspberries
To assemble:
Place one cake layer on a serving plate, meringue side up. Spread the raspberry cream evenly over the top. Place the second cake layer on top, again with the meringue facing upwards. Chill in the fridge for 2 hours, then decorate with the extra raspberries before serving.
Store the Raspberry Dream cake in the fridge.
Enjoy!
Recipe source: Women’s Weekly Food.
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author