John Myers
Heavenly Meringue Cake
The perfect heavenly meringue cake recipe with a picture and simple step-by-step instructions.
For approx. 12 pieces:
- 300 g Rhubarb
- 150 g Raspberries
- 5 Eggs size M
- 125 g Butter
- 100 g + 175 g Zucker
- 1 packet Vanilla sugar
- 175 g Wheat flour type 405 or 550
- 2 tsp, deleted Baking powder
- Wash and clean the rhubarb and cut into 2-3 cm long pieces. Sort the raspberries, set some aside for garnish. Separate 3 eggs, chill egg whites.
- Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs, chill. Preheat the oven to 175 ° C (top / bottom heat).
- Beat the butter, 100 g sugar and vanilla sugar until thick and frothy. Gradually stir in the 3 egg yolks, then the 2 whole eggs. Sift in the flour and baking powder and fold in.
- Pour the dough into the prepared pan. Top with rhubarb and raspberries, prebake the cake on the middle rack for about 40 minutes. In the meantime, beat the 3 egg whites until stiff, slowly pouring in 175 g of sugar.
- Spread the egg whites on the hot cake and bake for another 20 minutes at the same temperature. Let the cake cool in the tin, then remove it from the tin and garnish with the rest of the raspberries.
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