Layered meringue cake
Enjoy tangy raspberry cream and rhubarb hidden between layers of sweet meringue. Our layered meringue cake has delightful notes of almond and vanilla, giving you all the sweetness you need. Serve for Easter, at a festive family gathering, or simply when you need an easy, flavourful dessert.
Ingredients
Meringue
|
Egg whites
|
6 |
|---|---|
|
Sugar
|
100 ml |
|
Salt
|
1 pinch |
|
Icing sugar
|
400 ml |
|
Almond flour
|
400 ml |
|
Almond flakes
|
2 tbsp |
Filling
|
Rhubarb
|
4 |
|---|---|
|
Sugar
|
3 tbsp |
|
Water
|
3 tbsp |
|
Double cream
|
300 ml |
|---|---|
|
Sugar
|
2 tbsp |
|
Vanilla powder
|
1 pinch |
|
Raspberries
|
450 g |
Instructions
Meringue
Filling
Tips
It is a good idea to let the meringue layers cool completely in the oven with the door slightly ajar. This prevents them from cracking due to a sudden temperature change. For the same reason, and to make sure it rises properly and the consistency is just right, avoid opening the oven door as it bakes.
Tips
To make perfect meringue bases, ensure your bowl and whisk are completely clean and dry before whipping the egg whites; any grease or water can prevent them from fluffing up and the meringue from keeping its shape.
Tips
A good tip is to add sugar gradually to the egg whites, as adding it all at once can deflate them. Whip the egg whites to stiff peaks, but be cautious not to overbeat, as this can make the meringue weep or collapse.
Other recipes
Try a crispy almond meringue layer cake
Meringue layers are a classic base for a tasty dessert. Ours have a sweet and nutty flavour because of the almond flour, which creates a meringue that is softer and chewier with a moist, nutty flavour. Outside, the meringue is crispy and firm, but inside, it is slightly soft, chewy, and, of course, airy like a classic meringue. This mix of textures makes it an excellent choice for a layered dessert like this recipe, where you want it to be robust enough to hold some delicious fillings and toppings.
Refreshing raspberry cream and sweet rhubarb filling
Whipped cream and raspberries are a delightful combination of velvety smooth textures and sweet and sour flavours. Mixed with soft rhubarb, it makes the best filling for any cake, giving this layered meringue cake the first place in most dessert repertoires. The creaminess of the filling means it fits perfectly between the light and airy meringue layers, giving you a harmonious, sumptuous dessert experience.
The perfect addition to any table
This layered meringue cake is beautiful on any table. Its flavours serve as a beautiful symphony of contrasts, and its colours are subdued and discreet, making it perfect for any occasion. Its lighter colours and delicate but fresh flavours make the cake ideal for an Easter celebration where most people love to serve these spring-inspired flavours. But you can also make it for a casual get-together with friends or for afternoon tea on a lazy Sunday. Are you looking for other ways to fill an Easter dessert table? Then you should try our mini lemon meringue tarts, Easter cheesecake with tangy lemon flavours, or moist carrot sheet cake with pistachios.
Try other flavours and looks
A flavourful variation to this recipe is a fresh strawberry meringue cake. Cut strawberries in quarters, gently mixing them with whipped cream. The combination of strawberry and rhubarb is a classic, and we guarantee your guests will love it in this layered meringue cake. To change the look of the cake, save some of the whipped cream to decorate the top. Instead of only adding berries and allowing the baked almond flakes to carry most of the looks, a touch of whipped cream with colourful berries will make a huge difference. For a springtime touch, you can also decorate with edible flowers or fresh herbs like mint or lemon balm leaves.
