For fans of meringue and fruits – a delicious, layered cake. There’s always an occasion for such sweetness! Will you indulge?
Ingredients
Plums with raspberries
- Sugar – 120 g
- Raspberry – 200 g
- Plum – 600 g
Meringue layers
- Sugar – 400 g
- Icing sugar – 50 g
- Egg – 6 pieces
- Dried raspberries – 30 g
Cream
- Icing sugar – 100 g
- Mascarpone cheese – 250 g
- Lemon juice – 50 ml
- 30% cream – 400 ml
Decoration
- Raspberry – 120 g
- Edible flowers – 1 tablespoon
Preparation
Whisk room temperature egg whites until fluffy, gradually adding sugar. Once whipped to stiff, glossy peaks, add sifted icing sugar and mix thoroughly. Divide the mixture into 3 equal parts. To each part, add powdered freeze-dried raspberries, distributing them to obtain portions of the mixture in 3 different colors, from lightest to darkest.
Line a baking tray with parchment paper and form 3 round discs of about 18-20 cm in diameter from the portions of the mixture. Carefully smooth two of them, and on the third, the lightest one, create decorative bulges. Dry the meringues in an oven preheated to 80-90°C for 2.5-3 hours. Then let them cool.
Whip the chilled cream. Mix the mascarpone cheese until smooth and uniform. Add icing sugar and whipped cream. Mix thoroughly. Add lemon juice and mix briefly to prevent the cream from curdling. Wash the plums, remove the pits, and cut into pieces. Mix with sugar and transfer to a heated pan. Roast until the plums are soft. Add washed, dried raspberries and remove from heat. Let it cool.
Spread a layer of cream on the darkest meringue disc, then top it with plums and raspberries. Place a lighter meringue disc on top and repeat – cream and fruits. Place the lightest meringue disc with cream and fruits on top.
Chill the cake in the refrigerator for 40 minutes. Decorate with fresh raspberries and edible flowers before serving.
