Raspberry Cream Meringue Cake - cooking recipe

Ingredients

5 1/2 tbsp butter
1 1/2 cups granulated sugar
1 tsp vanilla extract
2 None eggs, separated
1/2 cup all-purpose flour
1/2 cup ground almonds
1 tsp baking powder
4 tbsp milk
4 sheets gelatin or 1 tbsp powdered gelatin
1 lb raspberries
1 lb mascarpone or whipped cream cheese
1/2 None lemon, zested + 5 tbsp juice
3/4 cup heavy cream
2 tbsp sliced almonds, toasted
1-2 tsp powdered sugar

Preparation

Preheat oven to 325\u00b0F. Grease and flour an 8 inch cake pan. Cream butter with 1/3 cup sugar, vanilla extract and a pinch of salt. Add egg yolks. Mix flour, ground almonds and baking powder then fold in. Add milk. Transfer to prepared pan. Whip egg white until stiff, gradually adding 1/3 cup sugar, then spread over cake batter. Bake for 25 mins then cover with foil and bake for another 10-15 mins. Remove from oven, loosen edges and let cool in pan.
For raspberry puree, bloom 2 sheets (or 1/2 powdered gelatin) gelatin in cold water for 5 mins. Puree 1/2 lb raspberries and 2 tbsp sugar then strain. Discard solids. If using sheet gelatin, squeeze out any excess water. Mix 2-3 tbsp puree with gelatin and gently heat until melted. Mix with remaining puree then chill for 15-20 mins.
For raspberry cream, bloom remaining gelatin in cold water for 5 mins. Mix mascarpone, remaining sugar, lemon juice and lemon zest. Whip cream then fold in. Mix 2 tbsp mixture with gelatin and gently heat until melted. Mix with remaining mixture then fold in remaining raspberries and chill for 15 mins.
Remove cake from the pan and slice in 1/2 horizontally. Spread raspberry cream in alternating layers with raspberry puree. Place top cake layer over top and press down gently. Chill for 1 hour. Sprinkle with toasted almonds and dust with powdered sugar to serve.