Raspberry and Almond Meringue Cake

Serves 10-12 Prep Time 8 minutes   Cook Time 40 minutes   Rated:


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.

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Preheat oven to 160°C and line the base of 2 x 18 cm non-stick cake tins with baking paper. Set aside.


To make the cake, place sugar and almonds into the Thermomix bowl and mill 10 sec/speed 10.


Add butter, eggs, egg yolks, milk and vanilla bean paste and mix 10 sec/speed 7. Add flour and blend 10 sec/speed 7.


Add raspberries and stir through by hand, using a spatula. Divide between cake tins and spread to level.


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.


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.


Spread onto one of the cakes. Sprinkle with almond flakes.


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.


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.


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.

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