Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, raspberry meringue stack cake. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Raspberry meringue stack cake is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Raspberry meringue stack cake is something that I’ve loved my entire life.

Make the meringues up to a day ahead. Cover trays loosely with clingfilm and store at room temperature. Tip on to a chopping board and leave to cool.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook raspberry meringue stack cake using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Raspberry meringue stack cake:

1. Take 6 eggs
2. Get 300 grams caster sugar
3. Prepare 1 tbsp cornflour
4. Get 300 ml thickened cream
5. Prepare 1/4 cup icing sugar
6. Get 1/3 cup freeze-dried berries, crushed
7. Make ready 3 x 125 g. punnet raspberries
8. Take 75 grams shortbread, crushed
9. Prepare 1/2 cup lemon curd

Decorated with pure butter Walkers Shortbread it's the perfect spring cake. See more ideas about Meringue, Meringue cookies, Raspberry meringue. Put both meringues on one baking sheet. To serve, defrost completely, then complete recipe.

Steps to make Raspberry meringue stack cake:

1. Preheat oven to 140°C Mark three 18 cm circles on separate sheets of baking paper, then line 3 oven trays with baking paper, ink side down.
2. Put egg whites in the large bowl of electric mixer and beat, using whisk attachment, until stiff peaks form. Add sugar 1 tablespoon at a time, beating until a thick and glossy mixture forms.Sift cornflour and whisk until combined..
3. Divide meringue among circles on trays, using the back of spoon too fill the circles and make decorative peaks. Bake for 1 hour. Turn off oven. Allow to cool completely in oven , with door ajar.
4. Meanwhile, put cream and sugar in the bowl of an electric mixer and beat, using whisk attachment until peaks form, set aside.
5. To assemble, put 1 meringue disc on a serving platter. Sprinkle over 1/3 of the crushed berries, then spoon over 1/2 of the cream, 1/2 of the raspberries, 1/2 of the shortbread and 1/2 of the lemon curd. Repeat layering once more, finish with remaining meringue disc and dusting with remaining crushed berries. Serve.

Hazelnut raspberry meringue stack Don't be timid when serving up this beauty - plunging in with a knife to slice is the easiest way. If cakes are domed on top, even out with a knife (Frozen cakes work better here). Fill with raspberry conserve, crumbcoat and frost each cake separately. To achieve the Tiffany Blue buttercream I used Turquoise Gel food color from. No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla.

So that is going to wrap it up for this exceptional food raspberry meringue stack cake recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!