Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, raspberry meringue stack cake. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Raspberry meringue stack cake is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Raspberry meringue stack cake is something which I’ve loved my whole life.

Repeat with remaining meringue discs, cream and raspberries and finish with a meringue disc. Tip on to a chopping board and leave to cool. To assemble the cake, Place a dollop of whipped cream on the plate where you will assemble the cake.

To begin with this particular recipe, we must prepare a few ingredients. You can cook raspberry meringue stack cake using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Raspberry meringue stack cake:

1. Make ready 6 eggs
2. Prepare 300 grams caster sugar
3. Get 1 tbsp cornflour
4. Prepare 300 ml thickened cream
5. Get 1/4 cup icing sugar
6. Make ready 1/3 cup freeze-dried berries, crushed
7. Make ready 3 x 125 g. punnet raspberries
8. Make ready 75 grams shortbread, crushed
9. Make ready 1/2 cup lemon curd

Combine raspberries and sugar together in a food processor and process until liquefied. Pass the raspberries through a strainer. Put both meringues on one baking sheet. To serve, defrost completely, then complete recipe.

Instructions to make Raspberry meringue stack cake:

1. Preheat oven to 140°C Mark three 18 cm circles on separate sheets of baking paper, then line 3 oven trays with baking paper, ink side down.
2. Put egg whites in the large bowl of electric mixer and beat, using whisk attachment, until stiff peaks form. Add sugar 1 tablespoon at a time, beating until a thick and glossy mixture forms.Sift cornflour and whisk until combined..
3. Divide meringue among circles on trays, using the back of spoon too fill the circles and make decorative peaks. Bake for 1 hour. Turn off oven. Allow to cool completely in oven , with door ajar.
4. Meanwhile, put cream and sugar in the bowl of an electric mixer and beat, using whisk attachment until peaks form, set aside.
5. To assemble, put 1 meringue disc on a serving platter. Sprinkle over 1/3 of the crushed berries, then spoon over 1/2 of the cream, 1/2 of the raspberries, 1/2 of the shortbread and 1/2 of the lemon curd. Repeat layering once more, finish with remaining meringue disc and dusting with remaining crushed berries. Serve.

The meringue was great, a lot like boiled icing, and it yielded more than enough to generously frost the cake. Hazelnut raspberry meringue stack Don't be timid when serving up this beauty - plunging in with a knife to slice is the easiest way. Tried & Tested Recipe: Hazelnut raspberry meringue stack The cake layers can be baked, cooled, and wrapped in plastic up to a day ahead. When it's time for dessert, make the meringue, frost the cake, and brown it. Put one layer of cake on a serving plate, cut side down.

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