This recipe is a method I have used a few times over the years. It is pretty impressive without a lot of fuss or frosting required. It will work with any cake, though some cakes will take a bit longer to cook than others, so that can get a little tricky. The meringue on the top layer of the cake acts as the sweetness of frosting and is a little more elegant and adult than a normal frosted cake. This can absolutely be served as a dessert.
We have been learning about meringue techniques this month on the IC, so for this recipe and many more hints and tips why don't you join us?
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Cake
- 200 Grams raw sugar
- 50 Grams almonds BUY
- 200 Grams unsalted butter cubed BUY
- 2 eggs + 2 egg yolks
- 50 Grams milk
- 1 Teaspoon vanilla bean paste BUY
- 220 Grams Cake flour Recipe
- 100 Grams raspberries
-
The Meringue
- 100 Grams raw caster sugar BUY
- 3 egg whites
- 1 Pinch cream of tartar
- 40 Grams almond flakes
-
The Filling
- 300 Grams cream
- 40 Grams Raspberry Coulis Recipe
- Additional fresh raspberries for garnish
Do
- 1
Preheat oven to 160°C and line the base of 2 x 18 cm non-stick cake tins with baking paper. Set aside.
- 2
To make the cake, place sugar and almonds into the Thermomix bowl and mill 10 sec/speed 10.
- 3
Add butter, eggs, egg yolks, milk and vanilla bean paste and mix 10 sec/speed 7. Add flour and blend 10 sec/speed 7.
- 4
Add raspberries and stir through by hand, using a spatula. Divide between cake tins and spread to level.
- 5
To make meringue, place egg whites and cream of tartar into a clean, dry Thermomix bowl. Whip 3 min/Butterfly/37°C/speed 3/MC off.
- 6
Add sugar 1 spoonful at a time through hole in lid as you whip meringue a further 6 min/Butterfly/60°C/speed 3/MC off.
- 7
Spread onto one of the cakes. Sprinkle with almond flakes.
- 8
Place cakes into oven and cook for 40–50 minutes. Remove cake without the meringue from the oven and continue to cook cake a further 20 minutes. Test cakes with a skewer to make sure they are cooked. Remove from oven and cool completely.
- 9
Place cream into the Thermomix bowl and insert Butterfly. Whip 20–30 sec/speed 4 or until soft peaks form. Add coulis and stir through 4 sec/speed 1 for a mottled effect.
- 10
Place cake without meringue onto serving plate and top with cream. Add a few raspberries. Top with meringue cake layer and garnish with a few more raspberries and coulis. Serve.
