Polski 
Absolutely delicious! A shortcrust pastry topped with the lightest, most wonderful vanilla foam – a filling I had never made quite this way before. It’s even lighter than marshmallow, and the raspberries (or blackberries, blueberries or bilberries) nestled inside taste incredible. I’ve been a fan of this cake ever since the first bite, and I’m convinced you’ll love it too. Many thanks to Hanna for sharing this wonderful recipe.
Ingredients for the shortcrust pastry:
- 375 g plain flour
- 250 g cold unsalted butter
- 2 teaspoons baking powder
- 3 tablespoons icing sugar
- 5 egg yolks
Sift the flour and baking powder into a bowl. Add the butter and rub it in (or pulse in a food processor) until the mixture resembles coarse crumbs. Add the egg yolks and icing sugar, then quickly bring the dough together. If it seems too dry, add 1–2 tablespoons of cold water. Divide the dough into two portions (approximately 60% and 40%), wrap each in cling film and freeze. This can be done the day before.
Grease and line a 33 × 20 cm baking tin with baking paper. Coarsely grate the larger portion of pastry (60%) into the base of the tin, then gently press it down with your hand to form an even layer.
Bake at 190°C for about 20 minutes, or until lightly golden. Leave to cool completely.
Ingredients for the vanilla meringue foam:
- 5 egg whites
- 200 g caster sugar
- 16 g vanillin sugar*
- 2 packets vanilla custard powder, unsweetened (2 × 40 g)
- 120 ml sunflower oil
Additionally:
- 500 g raspberries (fresh or frozen; if frozen, do not thaw)
- icing sugar, for dusting
Once the pastry base has cooled, begin whisking the egg whites until stiff peaks form. Gradually add the caster sugar and vanilla sugar, one tablespoon at a time, whisking continuously on high speed until the mixture is thick and glossy. Gradually whisk in the custard powder until fully incorporated. Finally, pour in the sunflower oil in a thin, steady stream while whisking continuously.
Spread the meringue foam evenly over the cooled pastry base. Arrange the raspberries closely together on top, hollow-side up, then gently press them into the foam using a spatula. Coarsely grate the remaining frozen pastry (40%) over the top.
Bake at 190°C for 30–40 minutes. Remove from the oven, allow to cool, then dust generously with icing sugar.
* Alternatively, use vanilla sugar made with real vanilla.
Enjoy!
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