Wonderful with raspberries

Wonderful with raspberries

This cake is so aptly named. It’s true that it’s wonderful, with its layers of crunchy meringues, very soft whipped cream and raspberries. I like !

This cake is also very easy to make. Meringues can be baked ahead of time. On the other hand, it is preferable to consume this cake quickly, because over time, the meringue becomes moist and loses its crunch. But, I am sure that you will have no difficulty in consuming it during the day. It is a cake which is light and fresh and which is eaten very easily. I’m talking about lightness in the mouth, huh, not calories!

For decoration, I had squares of raspberries, pulp mixed with cocoa butter. I used it as a chocolate to make shavings. It’s flashy, and it brings a nice acidity, quite pleasant in addition to the whole. You can absolutely use a raspberry, or ruby, or even white chocolate.

Raspberry Wonder:


Meringues :

120g egg whites (about 4)
220 g of sugar
Beating egg whites.
When the whips start to leave traces, add the sugar gradually spoon by spoon.
Put the meringue in a pocket, and make 3 circles of about 18 cm on a baking sheet.
Bake at 100°C for approximately 1½ to 2 hours.
Wonderful with raspberries

Assembly:

400 g full cream
100g mascarpone
1 tbsp icing sugar
1 lime
250g raspberries

80 g of chocolate (pink or white)

Whip the very cold cream, the mascarpone and the sugar into a stiff whipped cream.
Add the finely grated lemon zest.

Place a circle of cold meringue on the serving platter. cover with a layer of cream and raspberries.
Start again with a circle of meringue, cream and raspberries.
place the last round of meringue and cover it and the contour with the remaining cream. It is not necessary to smooth perfectly, because we are looking for a rough side.

Melt the chocolate in small slices in the microwave. Stop as soon as half is melted and stir for 2 minutes to melt the rest. Put back 2/3 seconds, if there are pieces left.

Spread between 2 sheets of rhodoïd, and leave to set in the fridge.
Roughly cut by folding the leaves, and garnish the edges.

Keep cool, and eat preferably within hours of preparation.

Wonderful with raspberries

To finish: instead of lime, you can flavor the mousse with vanilla.

I anticipate the questions on the cutting of the cake, since at the moment it is a subject that often comes up in the comments. It cuts without any difficulty. The part you see in the photo was cut within half an hour of assembly, when the meringue is at its crunchiest. Don’t tell me it’s impossible!
Of course, we choose a good knife. I like the serrated ones, and the blade slides smoothly.

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