Raspberry and Almond Meringue Cake

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

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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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Need

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.

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