Crispy Meringue Wafers With Raspberry Cream - cooking recipe

Ingredients

1.5 oz custard powder
1 3/4 cups sugar
1 2/3 cups milk + 5 tbsp
1/2 cup butter, softened
1 tsp vanilla extract
5 medium eggs, 1 whole, 4 yolks, 3 whites
1/3 cup all-purpose flour
2 tbsp cocoa powder
2 tsp baking powder
1 cup whipping cream
1 1/3 lbs raspberries

Preparation

Preheat oven to 350\u00b0F. Mix the custard powder, 1/4 cup sugar and 5 tbsp milk until smooth. Boil 1 2/3 cups milk and stir in the pudding mix. Simmer for 1 minute then remove, cover and allow to cool.
Whisk together the butter, 1/2 cup sugar, 1/2 tsp vanilla extract and a pinch of salt until creamy. One at a time, stir in the egg yolks and 1 whole egg. Fold in the flour, cocoa and baking powder, then spread onto a shallow, lined 12 x 15 inch baking sheet.
To make the meringue, whisk 3 egg whites and 1 cup sugar until smooth peaks form. Drop spoonfuls of meringue all over the cake, then bake for about 15 minutes. Turn the cake out of the pan, allow to cool and then cut in half.
Whip the cream and 1/2 tsp vanilla extract until smooth. Add to the cooled pudding mixture and then gently stir in most of the raspberries, leaving some for decoration. Spread mixture on one half of the cake and top with the other half. Leave to rest for 1 hour, then cut into 10 pieces and decorate with the remaining raspberries.