Juicy Raspberry Cake With Gossamer Meringue Topping
It brought tears to my eyes when a dear friend told me desperately about her cupcake misfortune. She had, as always, baked a cake for the summer party in the primary school of our boys with a lot of love. He was destined for the cake sale.
When she arrived at the school gate, she had parked her bike and wanted to lift the baking tray, which had its own lid. Unfortunately, the bumps on the side and splashed through the bumpy cycling, the cake landed on their feet on the asphalt. The BEAUTIFUL cake she had baked with so much love.
I could see how desperate she had been in the situation. All the effort, the love that was in it and not least the ingredients and the contribution to the cake buffet, everything was gone. In her story, she told me about the recipe and I not only ran down the tear but also the mouth water.
MY JUICY CREAM CAKE WITH TOUCH OF THIN BAISER HOOD
So, of course, I could not help it and had to bake the cake as well. However, I did that in a modified form knowing that the meringue hood would no longer be nominated for my approach as a candidate for the German Baiser Prize. If this exists at all. The meringue itself should not have so much moisture so that it gets the right volume and texture. But in the end, so the taste counts and out came an ultra juicy raspberry cake with a touch of meringue.
WE LOVE RASPBERRY AND RASPBERRY KITCHEN FIRST RIGHT
Why raspberries? Because we love everything with raspberries! My men literally ripped the juicy raspberry cake out of my hands with a wafer-thin meringue bonnet. I could not look that fast, because he was already half plastered. I blended the raspberries very boldly with the meringue and the juice of the fruits gives the meringue mass not only a great consistency. The acidity of the raspberries and the sweetness of the meringue harmonize simply great. Outside the raspberry season, I also like to take frozen raspberries. So I can enjoy a summer cake all year round
Incidentally, raspberry summer can be very well preserved with raspberry jam. Look here is my recipe for raspberry jam.
Other delights with raspberries include my sweet tapas rolls with strawberries and raspberry cream and my raspberry dessert tartlet with KitKat Ruby.
Juicy Raspberry Cake With Gossamer Meringue Topping
PREPARATION 20 minutes PREPARATION 30 minutes TIME TOTAL 50 minutes
INGREDIENTS
BEST USE YOU A CAKE BAKING PLATE WITH APPROX. 42 x 29 CM EXTERNAL MEASURE INTERIOR APPROX. 39×26 CM
- 600 g raspberries, fresh – Alternatively frozen and thawed
- 250 g wheat flour – Type 405
- 4 eggs, size M – 4 yolks; 4 egg whites for the meringue mass
- 325 g of sugar – 1 x 125 g; 1 x 200 g for the meringue mass
- 175 g butter, soft – about 20 minutes before from the refrigerator
- 1 packet of bourbon vanilla sugar
- 8 g baking powder (= 1/2 packet)
- 80 ml of whole milk
- 100 g almonds, ground
- 1 dash of lemon juice
- 1 pinch of salt
- 2 tablespoons powdered sugar
MANUAL
1.First you heat the oven to 200 degrees top / bottom heat and wash the raspberries or get the frozen raspberries from the freezer.
2.Now 175g soft butter , 125 g sugar , bourbon vanilla sugar, 1 dash lemon and 1 pinch of salt with the whorls of the hand mixer about 2 minutes to beat pale creamy.
TIP: If you have not brought your butter out of the fridge in time (about 20 minutes before) and it is not really soft,
3.The four eggs in succession separate means each egg individually for a few seconds into the butter-sugar mixture stirring. The proteins it directly into a bowl give, in which you the egg whites will beat later.
4.The 250g flour with 8g baking powder and mix alternately with 80 ml of whole milk briefly stir.
5.The fairly solid dough you spread with a spatula on a well greased , floured cake baking sheet (the normal baking sheets are too large for the amount of dough).
IMPORTANT NOTE: The dough bottom must NOT be pre-baked !
NOTE: Do not be surprised if you pass the quite strong dough on the baking tray , then you think that can never be a decent dough. Trust it, the baking soda will fix it .
6.Now beat the egg whites and a pinch of salt with the whisk of the food processor or the hand mixer.
7.Directly in connection to the rest of the sugar , namely 200g while stirring, sprinkle leave. Then you stir for about 3 minutes and a meringue mass is created.
8.After that, you also add the ground almonds and raspberries .TIP: You can hold some raspberries back and put them in the dough at the end.
9.The meringue and raspberry mass you distribute now evenly on the unbaked / “raw ” batter and give the cake on the second rail from below for 30 to 35 minutes in the preheated oven.
10.Allow to frosty and powder with icing sugar . I wish you a good appetite.
WHAT DO YOU MEAN?
Did you try the recipe once? How do you find it? I am always happy about praise, friendly criticism or your tips and experiences. Let us stay in the exchange via the comment function below. I would be happy.
