Meringue Frosted Cake With Raspberry Filling Food

MERINGUE-FROSTED CAKE WITH RASPBERRY FILLING

Steps:

• Preheat oven to 350 degrees, with rack in center. Butter two 8-inch round cake pans; line bottoms with parchment paper. Butter paper; dust with flour; tap out excess. In a large bowl, whisk flour, baking powder, and salt; set aside.
• Using an electric mixer, in a large bowl, beat butter with 1 cup sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Add vanilla; beat until combined.
• Alternately add flour mixture and milk, beginning and ending with flour mixture; beat just until combined. Divide batter between prepared pans.
• Bake cakes side by side (not touching), rotating pans halfway through, until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Run a knife around edge of pans. Invert cakes onto a cooling rack; remove parchment. Cool completely, upside down. (Wrap in plastic, and store at room temperature, up to 1 day.)
• In a small bowl, combine raspberries and preserves. On an ovenproof serving platter, place one cake layer, bottom side up; spread with raspberry mixture, leaving a 1-inch border. Top with second cake layer, bottom side up.
• Preheat oven to 450 degrees, with rack in bottom third. Using an electric mixer, beat reserved whites with additional egg white until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating whites until stiff. Using a spatula, frost top and sides of cake, lifting spatula occasionally to make peaks. Bake until tips of meringue brown slightly, about 2 minutes, watching carefully so they don't burn.

LEMON CAKE WITH RASPBERRY SWISS MERINGUE BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease two 8-by-3-inch round cake pans with butter.
• In a bowl, whisk the egg whites, 1/4 cup of the buttermilk, lemon zest, lemon juice and vanilla until combined. Set aside.
• Combine the flour, granulated sugar, baking powder and salt in a stand mixer fitted with the whisk attachment. Mix on low speed for 1 minute. Add the butter and the remaining 1 cup buttermilk. Mix on low speed until the dry ingredients are moistened, then beat on medium speed for 2 minutes. Add one-third of the egg white mixture, beat on low speed until blended and then on medium speed for 20 seconds. Scrape down the bowl and repeat two more times with the remaining egg white mixture.
• Divide the batter between the prepared cake pans. Bake for 30 to 40 minutes, until an inserted toothpick comes out clean. Cool the cake in the pans on a wire rack for 10 minutes. Invert the cakes onto the rack and let cool completely.
• For the buttercream: Combine the egg whites and powdered sugar in a clean mixer bowl. Using the paddle attachment, mix on medium speed for 10 minutes. Reduce the speed to low and start adding the butter, 1 tablespoon at a time. Once all of the butter is incorporated, beat on medium speed for 10 minutes, until the buttercream comes together.
• Puree the raspberries with the granulated sugar until liquid. Press through a fine-mesh sieve. Mix the raspberry juice into the buttercream on low speed until incorporated, then beat for another 2 minutes until smooth.
• To assemble the cake: Add buttercream to each cake layer, then stack the layers. Ice the top and sides of the stacked cake with the remaining buttercream.

MERINGUE FROSTING FOR RASPBERRY WHITE CAKE

Steps:

• Bring 1 cup plus 2 tablespoons sugar, the corn syrup, and 3 tablespoons water to a boil, stirring. Wash down side of pan with a wet pastry brush, and cook sugar syrup, without stirring, until a candy thermometer registers 230 degrees.
• Meanwhile, beat egg whites with a mixer until soft peaks form. Gradually beat in remaining 2 tablespoons sugar.
• Add sugar syrup in a slow, steady stream down side of bowl. Beat on high speed until thick, fluffy, and cool, about 7 minutes.

MERINGUE CAKE WITH WHIPPED CREAM AND RASPBERRIES

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.

CLASSIC SPONGE CAKE WITH RASPBERRIES AND CREAM FILLING

Steps:

• You will need 2 8-inch sponge tins, lightly greased and lined with parchment paper.
• Pre-heat the oven to gas mark 3/325F/170°C.
• In a large mixing bowl, sift in the flour and baking powder.
• Add all the other 'sponge' ingredients to the bowl and whisk everything together until you have a smooth, well-combined mixture which will take about a minute.
• The mixture should drop easily off a spoon when you give it a tap (if it seems a little too stiff, add 1 tablespoon of water and mix again).
• Now divide the mixture between the 2 prepared tins and level it.
• Place on the centre shelf of the oven and bake for about 30-35 minutes (DO NOT OPEN THE OVEN DOOR for the 1st 30 minutes).
• To test if they are cooked, touch the centre lightly with your finger - if it leaves no impression and springs back, the cake is cooked.
• Remove them from the oven and let it cool in the tin for 5 minutes before turning them out on to a wire rack.
• Carefully peel off the base papers and leave the sponges to get completely cold.
• For the filling, beat the double cream till soft peak.
• Now on the base layer, first spread half of the jam then spread half of the double cream and then scatter the raspberries all over.
• Spread the remaining cream and drizzle the rest of the jam.
• Place the second layer on top, press very lightly to sandwich everything together.
• Lightly dust the top of the cake with icing sugar before serving.

MERINGUE-TOPPED RASPBERRY AND PEACH ICE CREAM CAKE

Steps:

• For crust:
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 23/4-inch-high sides. Blend crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture over bottom and up sides of pan. Bake crust until slightly crisp, about 12 minutes. Cool crust completely, then freeze 15 minutes.
• For filling:
• Microwave peach ice cream on low in three 10-second intervals until slightly softened. Drop ice cream by large spoonfuls over bottom of crust; spread over crust. Place pan in freezer 15 minutes. Microwave raspberry sorbet on low in three 10-second intervals until slightly softened. Spoon sorbet in large dollops atop peach ice cream, then spread in even layer. Return pan to freezer 15 minutes. Repeat procedure with vanilla ice cream. Freeze until filling is firm, about 4 hours.
• For meringue:
• Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar and beat until stiff and glossy, about 5 minutes. Beat in vanilla. Spoon meringue atop cake, mounding in center and spreading completely to edge of pan. Using rubber spatula or knife, swirl meringue decoratively, creating pointy tips. Freeze 2 hours. (Can be made 2 days ahead. Cover and keep frozen.)
• Preheat broiler. Broil cake just until meringue begins to turn light golden, about 2 minutes. Carefully remove pan sides. Place cake on platter. Serve within 10 minutes with Raspberry-Peach Compote.

RASPBERRY-FILLED MERINGUE TORTE

Steps:

• Line baking sheets with parchment and trace five 7-1/2-in. circles on paper; set aside., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine coconut and cornstarch; fold into meringue., Spread meringue evenly over each circle on prepared pans. Bake at 300° for 30 minutes or until firm and lightly golden. Cool for 5 minutes. Gently remove meringues from baking sheets to wire racks to cool completely., Meanwhile, drain raspberries, reserving juice. Set the berries aside. Add enough water to juice to measure 2 cups. In a small saucepan, combine cornstarch and sugar; stir in the raspberry liquid until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. Fold in the sweetened raspberries. , To assemble, place one meringue on a serving plate; top with 2/3 cup whipped topping and 3/4 cup raspberry filling. Repeat 3 times. Top with remaining meringue layer and whipped topping. Refrigerate for 1 hour before serving. Garnish with fresh berries. Cut with a serrated knife.

FRENCH VANILLA BUTTER CAKE WITH RASPBERRY FILLING

Steps:

• ---Cake---.
• Preheat oven to 350F, grease a 10" springform pan and line the bottom with parchment paper.
• In a medium bowl, whisk together flour, cornstarch, nutmeg, baking powder, baking soda and salt.
• In a large bowl, cream together butter and vanilla sugar until fluffy.
• Add egg yolks, honey and vanilla, beating well.
• In a cup or small bowl, stir together buttermilk and yogurt until smooth.
• Beginning and ending with the dry ingredients, alternate additions of flour and buttermilk mixtures, beating well after each one.
• With clean beaters, whip egg whites until soft peaks, fold into the batter.
• Pour into the prepared pan.
• Bake on the lowest rack of the oven, covering with foil halfway through, 55-60 minutes, until it tests done.
• Cool in the pan 1 hour, then refrigerate a minimum of 1 hour before unmoulding.
• ---Vanilla-Raspberry Filling---.
• Dissolve the sugar and salt in the boiling water. Cool to room temperature.
• Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy.
• Increase the speed and beat 3-4 minutes longer.
• Beat in the vanilla followed by the icing sugar.
• Add the butter and shortening a few tablespoons at a time, beating well after each addition, then beat in the puree and lemon juice.
• Chill 30 minutes before use.
• ---Very Vanilla Buttercream Frosting---.
• Dissolve the sugar and salt in the boiling water. Cool to room temperature.
• Add the meringue powder and use a mixer to beat on slow speed until the powder is dissolved and the mixture is foamy.
• Increase the speed and beat 3-4 minutes longer.
• Beat in the vanilla followed by the icing sugar.
• Add the butter and shortening a few tablespoons at a time, beating well after each addition. Continue beating until mixture is thick, creamy and fluffy.
• Chill 30 minutes before use.
• ---Ganache---.
• In a heavy-bottomed saucepan over low heat, melt together chocolate, cream and shortening until smooth.
• Remove from heat and allow to cool 10 minutes. Gently re-warm if necessary for even spreading.
• ---Assembly---.
• Level the top of the well-chilled cake and slice horizontally into three even layers.
• Place bottom layer on a cake round.
• With an offset spatula or palette knife, spread ½ of the Vanilla-Raspberry Filling in an even layer over the bottom round and top with the second layer.
• Spread second layer with remaining ½ of the filling and place the final layer on top.
• Using some of the remaining frosting, apply a thin "crumb coat" over the entire outside of the cake.
• Refrigerate 1 hour.
• Finish covering the top and sides of cake with the remaining frosting, making it as smooth as possible.
• Freeze 30 minutes.
• Pour ganache gently onto the centre of the top of the cake and spread to form "drips" or a "shadow" effect down the sides.
• Allow cake to set at room temperature, then keep in the refrigerator until serving.