MERINGUE CAKE WITH WHIPPED CREAM AND RASPBERRIES
Meringue is not difficult to make, and this fresh-tasting dessert makes them well worth the time involved!
Provided by Ben S.
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Yield 10
Number Of Ingredients 10
Steps:
- The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
- Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.
- Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
- In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
- Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
- Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed.
- No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 29.7 g, Cholesterol 65.2 mg, Fat 17.8 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 11 g, Sodium 40.6 mg, Sugar 25.2 g
GERMAN RASPBERRY-MERINGUE DESSERT
This is a very popular German dessert with whipped cream, frozen raspberries, and meringue cookies that is known by many names, like Rote Inge (red Inge) or Schneegestöber (snowstorm). You only need 4 ingredients and it needs to be made in advance, so perfect for parties. Make sure you leave the meringue in small chunks and not crush them too finely. You want to have some bite.
Provided by pit100
Categories World Cuisine Recipes European German
Time 2h10m
Yield 6
Number Of Ingredients 4
Steps:
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
- Pour frozen raspberries into a glass bowl and top with whipped cream. Layer meringue cookie chunks on top. Refrigerate for 2 to 3 hours.
- Serve and mix right before eating.
Nutrition Facts : Calories 370.3 calories, Carbohydrate 33.9 g, Cholesterol 95.1 mg, Fat 25.8 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 16 g, Sodium 43.7 mg, Sugar 27.9 g
RASPBERRY-RIPPLE MERINGUE
Pink swirls of raspberry wind their way through this cloudlike meringue topped with whipped cream and more berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees. Trace an 8-inch circle onto a piece of parchment paper. Turn over paper and place on a baking sheet. In a food processor, puree half the raspberries, 1 teaspoon sugar, and lemon juice until smooth. With a rubber spatula, press mixture through a fine-mesh sieve into a medium bowl. Discard solids and set sauce aside. In a small bowl, whisk together 3/4 cup sugar and cornstarch.
- In a large bowl, using an electric mixer, beat cream of tartar, egg whites, and pinch of salt on high until foamy. Reduce speed to low and add sugar mixture in 3 additions, beating on high 30 seconds after each addition. Scrape down bowl and beat on high until stiff peaks form, 3 to 4 minutes.
- Add 2 tablespoons raspberry sauce to meringue, but do not stir. With rubber spatula, mound meringue (it will ripple as you scoop) onto prepared parchment on sheet, using circle as a guide.
- Bake meringue until crisp and dry on outside, about 1 hour 50 minutes. Turn off heat and let meringue dry in oven, 1 hour. Remove from oven and let cool completely on sheet on a wire rack. To serve, gently peel meringue from parchment and transfer to a platter. Top with whipped cream and remaining raspberry sauce and raspberries.
Nutrition Facts : Calories 104 g, Fiber 2 g, Protein 1 g
MERINGUES CHANTILLY
Steps:
- Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
- Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
- Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
- Combine the blueberries, one-half pint of raspberries, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.
CHOCOLATE MERINGUE CAKE WITH WHIPPED CREAM AND RASPBERRIES RECIPE
This chocolate meringue cake with whipped cream and fresh raspberries is a surefire crowd pleaser and easy to make. Layers of dense, moist chocolate cake topped with delicate, crispy meringue are sandwiched together with whipped cream and fresh raspberry sauce to make the ultimate holiday dessert.
Provided by Nila Jones
Categories Dessert Cakes Desserts Fruit Desserts Cake
Time 3h35m
Yield 10
Number Of Ingredients 27
Steps:
- For the Chocolate Cakes: Adjust oven rack to middle position and preheat oven to 350°F. Line 2 (8-inch) springform pans with baking parchment along the bottom and a collar around the sides (buttering the inside of the pan will help the parchment stick).
- Combine the sugars, oil, egg, and vanilla in the bowl of a stand mixer fitted with a whisk attachment. Mix on medium-low speed until the mixture is smooth, about 1 minute.
- In a medium bowl, dissolve the coffee granules in the water, then stir in the buttermilk. Set aside. In a small bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt. Add the wet and dry ingredients to the egg and sugar mixture. Gently stir the ingredients together, using a rubber spatula or a spoon. Once you've incorporated most of the dry ingredients, mix briefly on low speed until batter is smooth, about 15 seconds. Don't overmix, or the cakes will become chewy.
- Divide the batter evenly over the prepared pans. Using the back of a spoon, spread the batter evenly in the pans. Bake until a tester inserted into the centre of the cakes comes out clean, about 20 minutes.
- Allow the cakes to cool to room temperature completely, 30 minutes to 1 hour. The bottom of the springform pans and the top of the cakes should feel cool to the touch before you proceed with the recipe.
- While cakes cool, make the Raspberry Filling: Add frozen raspberries, sugar, and water to a small saucepan. Heat over low heat, stirring until the sugar has dissolved and the berries have started to release their juices. Increase heat to medium-high and allow to come to a boil, stirring occasionally. Cook for two minutes over low heat, stirring occasionally. Remove from heat and allow the raspberry sauce to cool completely.
- Remove the pans from the oven and allow the cakes to cool for 10 minutes in the pans. After 10 minutes, carefully remove the springform collar and peel away the baking parchment from the sides of the cakes. There is no need to remove the bottom part of the pans yet. Allow the cakes to cool completely.
- Once the cake layers have cooled, make the Whipped Cream: Beat cream and sugar in a stand mixer fitted with a whisk attachment at high speed until it holds stiff peaks, about 2 minutes.
- To Assemble and Serve: Place the cake layer with the flat meringue top onto a cake stand or serving plate, meringue-side down. Peel off the parchment. Fill a pastry bag fitted with an open tip with the whipped cream and pipe a ring of small mounds or dollops around the outer edge of the chocolate cake layer. Spread the remaining cream onto the center of the cake and spread it smoothly all over the top of the cake layer, out to the inner edges of the ring of whipped cream dollops.
- Spoon about three tablespoons of the raspberry sauce onto the center of the whipped cream layer. Smooth over the top, out to the inner edges of the whipped cream dollops.
- Peel the baking parchment off the second cake layer and arrange it, cake-side down, on top of the bottom layer. Press down lightly. Strain the remaining raspberry sauce through a fine-meshed sieve and discard the raspberry seeds. If you want to serve the cake immediately or within the hour, drizzle the raspberry sauce over the top of the cake and top with a handful of fresh raspberries. If you want to serve the cake later in the day, refrigerate for up to eight hours in an airtight cake container. Drizzle with raspberry sauce and garnish with fresh raspberries before serving.
Nutrition Facts : Calories 374 kcal, Carbohydrate 60 g, Cholesterol 39 mg, Fiber 3 g, Protein 5 g, SaturatedFat 5 g, Sodium 207 mg, Sugar 45 g, Fat 13 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
FROZEN MERINGUE CAKE WITH SEASONAL BERRIES
Provided by Paul Flynn
Categories Cake Mixer Berry Dairy Fruit Dessert Bake Freeze/Chill St. Patrick's Day Blueberry Raspberry Strawberry Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Make meringues
- Preheat oven to 200°F. Line 2 large baking sheets with aluminum foil; butter and flour foil.
- In large bowl using electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and glossy. Drop 8 (approximately 1/3-cup) mounds of meringue about 1 inch apart onto baking sheets and use spoon to make indentations in centers of mounds.
- Bake in upper and lower thirds of oven until crisp but still white, about 45 minutes. Turn oven off and cool meringues in oven 1 hour. Using metal spatula, transfer meringues to rack to cool completely. (Meringue shells can be made up to 5 days ahead and kept in airtight container at room temperature.)
- Make cream and assemble dessert
- Lightly oil 7-inch diameter soufflé dish or ramekin (6 cup capacity).
- In large bowl using electric mixer, beat cream until soft peaks form. Fold in confectioners' sugar and vanilla. Chop meringue shells into 1-inch pieces and fold into cream. Transfer mixture to soufflé dish and cover with plastic wrap. Freeze until firm, approximately 8 hours. (Can be made 3 days ahead. Cover; keep frozen.)
- To un-mold dessert, fill large bowl 1/3 full of hot water. Run small knife around inside edge of soufflé dish to loosen. Dip dish into bowl of hot water for 2 seconds, being careful not to splash water onto cream. Carefully invert onto serving plate. Arrange berries on top of and around frozen cream and garnish with additional whipped cream.
RHUBARB RASPBERRY MERINGUE CAKE
Categories Cake Milk/Cream Blender Food Processor Mixer Berry Egg Fruit Dessert Bake Raspberry Spring Rhubarb Engagement Party Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- Make meringue layers:
- Let egg whites stand at room temperature 1 hour.
- Preheat oven to 250° F. Line 2 baking sheets with parchment paper and draw three 10- by 4 1/2-inch rectangles on parchment (2 on one sheet and 1 on other). Turn parchment over.
- In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they hold soft peaks. Gradually add sugar, beating, and beat until meringue holds stiff, glossy peaks.
- Transfer meringue to a pastry bag fitted with a 1/2-inch fluted tip and pipe evenly onto parchment rectangles, filling them in. (Alternatively, divide meringue among parchment rectangles, spreading with a spatula to fill them in.)
- Bake meringue layers in upper and lower thirds of oven, switching positions halfway through baking, 1 hour, or until crisp and firm. (If weather is humid, cooking time may be longer.) Cool meringue layers completely on baking sheet in turned-off oven or on a rack and carefully peel off parchment. Meringue layers may be made 1 day ahead, wrapped well in plastic wrap or sealed in an airtight container, and stored in a cool, dry place.
- Make rhubarb purée:
- In a heavy saucepan stir together purée ingredients and simmer, stirring occasionally, until rhubarb is softened, about 12 minutes. Cool mixture slightly and in a blender or food processor purée until smooth (use caution when blending hot mixtures). Transfer purée to a bowl and cool. Purée may be made 2 days ahead and chilled, covered. Bring purée to room temperature before proceeding.
- Just before serving, assemble cake:
- Lightly whip heavy cream.
- On a large platter arrange 1 meringue layer and spread evenly with 1/2 cup rhubarb purée. Spread half of whipped cream evenly over purée and top with 3/4 cup raspberries. Repeat procedure with another meringue layer, 1/2 cup purée, remaining whipped cream, and 3/4 cup raspberries. Top with remaining meringue layer.
- Garnish cake with remaining cup raspberries and serve with rhubarb raspberry sauce.
STRAWBERRY MERINGUE CAKE
Make and share this Strawberry Meringue Cake recipe from Food.com.
Provided by pines506
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine cake mix, orange juice, egg yolks and orange peel.
- Beat on medium speed for 4 minutes.
- Pour into two greased and floured 9-inch round baking pans; set aside.
- In a mixing bowl, beat egg whites and cream of tartar on medium until foamy.
- Gradually beat in 1 cup sugar, a tablespoon at a time on high until stiff glossy peaks form and sugar is dissolved.
- Spread the meringue even over both pans of cake batter.
- Bake at 350°F for 35 minutes or until meringue is lightly browned.
- Cool in pans on wire racks (meringue will crack).
- Beat the cream until stiff peaks form.
- Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream.
- Loosen edges of cakes from pans with a knife.
- Using two large spatulas, carefully remove one cake to a serving platter, meringue side up.
- Carefully spread with about two-thirds of the cream mixture.
- Slice the remaining berries; arrange half over cream mixture.
- Repeat layers.
- Store in the refrigerator.
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- To make the meringue shells, pre-heat oven to 200*, line baking sheets with parchment paper or silpat, (silicone baking sheet).
- Add salt, cream of tartar and vanilla, and continue whipping about 8 minutes or so, the whites should begin to have soft peaks.
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- Prepare 3 circles of parchment paper or silicone, 20 cm in diameter, leaving a flap to peel, or use Silpats. Preheat oven to 200F or 100C.
- In a large bowl beat the egg whites on medium speed until frothy and soft peaks appear and if you flip the bowl will not slip. With a mixer on low speed add sugar as rain and salt. Continue beating at high speed for 7 minutes. Should look glossy and hold hard picks.
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CHOCOLATE BROWNIE MERINGUE CAKE WITH RASPBERRY CREAM ...
From bbc.co.uk
Servings 16Category Cakes And Baking
- Preheat the oven to 190C/375F/Gas 5. Grease and line two 23cm/9in sandwich tins.
- For the brownie base, melt 180g/6¼oz of the chocolate in a bowl set over a pan over simmering water. Chop the remaining chocolate and set aside.
- Meanwhile, cream the butter and icing sugar together in a separate bowl until light, creamy and fluffy. Slowly whisk in the eggs, one at a time, until well combined.
- Gradually beat in the flour until the mixture is very smooth. Slowly pour in the melted chocolate and fold it into the mixture, then fold in the chopped chocolate.
- Pour the brownie mixture into the prepared sandwich tins and bake for 10-12 minutes. Reduce the oven temperature to 170C/325F/Gas 3.
- Meanwhile for the meringue topping, whisk the egg whites and cream of tartar in a bowl until soft peaks form when the whisk is removed. Slowly whisk the sugar until smooth and glossy, then fold in the chopped hazelnuts with a metal spoon.
- Spoon the meringue topping onto the cooked brownie base. Use a palette knife to smooth the meringue mixture in one sandwich tin and use a skewer to make peaks in the meringue mixture in the other tin.
- Return the sandwich tins to the oven for a further 30 minutes, or until the meringue is golden-brown. Remove from the oven and set aside to cool. Carefully remove the cakes from the tin and set aside to cool completely on a wire rack.
- For the filling, whip the cream and icing sugar together in a bowl until stiff peaks form when the whisk is removed. Fold in the raspberries.
- To assemble, place the flat meringue brownie, meringue-side down onto a cake stand or large plate, spoon over the raspberry cream and top with the remaining cake, brownie-side down.
DOUBLE-DECKER MERINGUE CAKE WITH SUMMER BERRIES - …
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5/5 (1)Total Time 1 hr 55 minsCategory Cake
- Preheat oven to 350°F. Line a 13- x 9-inch baking pan with parchment paper, leaving a 2-inch overhang on both long sides; lightly grease with cooking spray. Beat butter and 3/4 cup sugar with a stand mixer fitted with paddle attachment on medium speed until light and fluffy, about 4 minutes. Add whole eggs, 1 at a time, beating well after each addition.
- Meanwhile, place raspberry jam in a medium-size microwavable bowl, and microwave on high until smooth and melted, 30 to 45 seconds, stirring every 15 seconds. Add berries, lemon juice, 4 teaspoons sumac, and 1/8 teaspoon salt; toss to coat. Let stand at room temperature at least 30 minutes or up to 1 hour, stirring occasionally.
RASPBERRY SOUFFLé WITH MERINGUE, WHIPPED CREAM AND …
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- In a saucepan on medium heat add 1 cup of raspberry puree, a white sugar. Stir to combine ingredients and bring to a simmer.
- Whisk together remaining raspberry puree, and cornstarch until smooth. Add to heating raspberry/sugar mixture, and stir to combine. Cook for five to six minutes until thickened and glossy. Strain through a fine mesh sieve and allow to completely cool to room temperature.
- In a stand mixer (or with a hand mixer) add egg whites and cream of tartar and whisk on medium speed until foamy in texture (approximately one minute).
- Increase speed, and slowly stream in sugar. Continue whisking until egg whites have formed stiffed peaks and have tripled in volume.
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Reviews 7Category DessertServings 6-8Estimated Reading Time 5 mins
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Servings 6Total Time 2 hrsCategory DessertCalories 506 per serving
- Whisk the egg whites in a large bowl until they hold stiff peaks, then gradually whisk in the superfine sugar one tablespoon at a time, whisking after each addition.
- Continue whisking the meringue for 1-2 minutes, until very stiff, then fold in the vanilla extract, vinegar and ground hazelnuts.
- Divide the meringue mixture between the prepared cake pans and spread level. Bake for 50-60 minutes, until crisp. Remove the meringues from the pans and let them cool on wire racks.
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4.5/5 (4)Calories 290 per servingCategory Cakes
- Line two baking trays with baking paper. Draw 2 rectangles of 25x12 cm/ 10x5 inches on one of the baking paper pieces and 1 rectangle on the other.
- Place the egg whites into a very clean bowl and whisk until stiff and glossy. Gradually whisk in the fine sugar. Continue whisking until the mixture is stiff and glossy again.
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CHOCOLATE PAVLOVA CAKE RECIPE (VIDEO) - TATYANAS EVERYDAY FOOD
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Reviews 5Calories 523 per servingCategory Dessert
- Preheat the oven to 200F. Line two large baking sheets with parchment paper. On the back of the parchment paper, trace 3, 6-inch circles; two on one sheet and one on the other. Prepare a large pastry bag with a decorative star tip; I used Ateco tip #847.
- Place the egg whites and cream of tartar into a stand mixer bowl. Whisk on medium speed and gradually add in the 2 cups sugar. Once the sugar is added, continue whisking the egg whites on the highest speed for 7 to 10 minutes, until a thick and glossy meringue forms, forming stiff peaks. Add the cocoa powder and whisk again for about 30 seconds, just until it's incorporated.
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