A delicious and delicate cake with exquisite cream.
Ingredients
Meringue Layers
- egg whites, 6
- pinch of salt
- sugar, 300 g
- lemon juice, 1 teaspoon
- potato starch, 2 teaspoons
- optional – almond flakes, 1/2 cup
Raspberries
- frozen or fresh raspberries, 200 g
- powdered sugar, 2 tablespoons
- potato starch, 1 1/2 teaspoons
- optional – fresh raspberries for decoration
Mascarpone Cream
- cold mascarpone cheese, 250 g
- cold heavy cream (30% or 36%), 200 ml
- vanilla sugar, 1 package
- powdered sugar, 4 tablespoons
- optional – whipped cream stabilizer, 1 package
Preparation
Preheat the oven to 160 degrees C with a fan. Line two baking sheets or a baking sheet and a rack with baking paper. Beat the egg whites with a pinch of salt until stiff peaks form, then gradually add sugar, one tablespoon at a time, while continuously beating until the sugar dissolves. Once the meringue is thick and glossy, add the lemon juice and potato starch, and beat for another minute. If using, gently fold in the almond flakes with a spoon.
Divide the meringue between two baking sheets, forming circles about 23 cm in diameter. Place in the oven (on higher and lower levels). Bake for 5 minutes, then reduce the temperature to 120 degrees C with a fan, and bake for 1 hour and 30 minutes. Turn off the oven, crack the door open, and leave the meringue layers for about 15 minutes. Then, remove and let them cool completely.
Thaw frozen raspberries if using. Place thawed or fresh raspberries in a saucepan, add powdered sugar, and heat until they release their juice. Sift in the potato starch and mix well. Bring to a boil, remove from heat, transfer to a clean bowl, and let cool completely.
In a mixer bowl, combine mascarpone, heavy cream, vanilla sugar, and powdered sugar. Beat for about 3-4 minutes until the cream increases in volume and becomes fluffy. Spread the cream on one meringue layer, leaving 2 tablespoons of cream for the top. Add the raspberries, reserving a spoonful for decoration, and cover with the second meringue layer.
Place the remaining cream and raspberries in the center of the cake. Optionally, decorate with fresh raspberries, and you can also add some fresh raspberries inside the cake.
