Frozen Meringue Cake
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
32
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 large
Egg White (at room temperature)1 tsp
Cream Of Tartar1 pinch
Fine Sea Salt1 tsp
Pure Vanilla Extract2 cups
Heavy Whipping Cream2 tbsps
Powdered Sugar1 cup
Balsamic Vinegar3 tbsps
Maple SyrupDirections:
1
Watch how to make this recipe
2
Special equipment: One piping bag fitted with a plain 1/2-inch tip For the meringue: Place an oven rack in the center of the oven and preheat to 200 degrees F
3
Line a baking sheet with parchment paper
4
Using a pencil, trace two 8-inch-diameter circles, side-by-side, on the parchment paper
5
Beat the egg whites until fluffy in a stand mixer with a whisk attachment
6
Gradually add the superfine sugar, about 1 tablespoon at a time, with the machine running on medium-low speed, until the mixture holds soft peaks
7
Beat in the cream of tartar and salt
8
Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes
9
Beat in the vanilla extract
10
Place the meringue in the piping bag
11
Pipe the meringue into two 8-inch circles on the prepared baking sheet using the traced circles as a guide
12
Bake until crisp, 2 hours
13
Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours
14
For the cream: Beat the cream on high speed until thick using an electric hand mixer
15
Add the powdered sugar and vanilla extract
16
Continue to beat on high speed until the cream holds stiff peaks
17
Add the raspberries and beat until incorporated into the cream
18
Spread one-third of the cream over each meringue circle
19
Place 1 circle on top of the other to create 2 layers
20
Spread the remaining cream on the sides of the cake
21
Garnish with fresh raspberries if using, and freeze the cake until firm, 3 hours
22
For the syrup: Mix the raspberries, vinegar and maple syrup in a small saucepan
23
Lightly mash the raspberries using a fork
24
Bring the mixture to a boil over medium heat
25
Reduce the heat to a simmer and cook until thick, 25 to 30 minutes
26
Strain the mixture through a fine sieve and allow to cool
27
To serve: Allow the cake to sit at room temperature for 15 minutes
28
Cut the cake into wedges and place on serving plates
29
Drizzle with the syrup and serve