Raspberry meringue cake

Ingredients for 1 servings:

• 80 g sugar
• 160 g butter
• 1 pinch of salt
• 1 tsp vanilla
• 1 egg yolk
• 120 g flour
• 120 g almonds, ground
• 2 packs of no-cook vanilla pudding powder
• 400 ml coconut milk
• 500 g raspberries, frozen
• 4 egg whites
• 150 g sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 33 minutes; Total time approx. 4 hours 58 minutes

deliciously fresh

First, thaw the raspberries and drain. Collect the juice. Next, combine all the ingredients for the almond tart base (sugar, butter, salt, vanilla, egg yolk, flour, almonds) in a mixing bowl and knead. Chill the finished mixture for one hour. Then press the dough into a springform pan to form the base, pull it up to the edge of the pan, and prick it with a fork. Bake the pan in a preheated oven at 180°C (fan oven) for about 15 minutes. Add the coconut milk to the drained raspberry juice and slowly bring to a boil with the custard powder according to the package instructions. Next, spread half of the custard mixture over the tart. Then spread a layer of raspberries and the other half of the custard. Finally, whisk the egg whites until frothy and slowly stir in the sugar until a firm meringue forms. Spread this over the custard. Return everything to the oven for another 18 minutes at 160°C (fan oven). After cooling, refrigerate the cake for another 2 hours to set. Tip: I like to garnish with mint and fresh raspberries.