Raspberry Meringue Cake

  • Difficulty: Basic
  • 50 minutes
  • 10 servings

Your family just announced that’s coming to visit in about two hours? Relax! You have plenty of time to make this huge and delicious raspberry and meringue cake, so you can satisfy everybody. And raspberries and raw meringue is an awesome combo! So put them to good use with this recipe!

Ingredients Needed for Raspberry Meringue Cake

5 eggs
⅔ cup sugar
½ cup olive oil
½ cup milk
1 cup flour
1 teaspoon baking powder
1 tablespoon butter
2 cups of water
2 cups of powdered sugar
1 tablespoon vanilla extract
12 ounces of raspberry, fresh
salt
½ lemon

How to Cook Raspberry Meringue Cake

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Separate the yolks from the egg whites.
  3. Put the yolks in a kitchen aid and mix for about 1 minute, until they are yellow pale and fluffy.
  4. While your mixer is working, add the sugar, olive oil and milk. Continue to mix the ingredient for another minute.
  5. Meanwhile, mix the flour with baking powder. Then, add them to the kitchen aid and mix until you get a smooth and shiny batter.
  6. Grease with butter a springform pan (12 inches/32 cm diameter). Pour the batter in it and spread it evenly.
  7. Bake the cake for 20 minutes.
  8. In the meantime, add the water in a large pot, on medium heat.
  9. Add 1 cup (110 grams) of powdered sugar and vanilla extract. Stir constantly until the sugar dissolves and you get a slightly thick sugar syrup.
  10. When the cake is baked, set it aside to cool down. Then, use a toothpick to prick it.
  11. Using a spoon, add the sugar syrup all over the cake. The liquid will make the cake moist and soft.
  12. Top the cake with the raspberries.
  13. Make the meringue: put the egg whites in the kitchen aid bowl, sprinkle some salt and start mixing.
  14. When the egg whites form soft peaks, gradually start adding the remaining cup of powdered sugar.
  15. Squeeze about 1 tablespoon of lemon juice over the egg whites.
  16. When the egg whites are stiff peak – the peaks hold firmly, and the mixture is thick and heavy – the meringue is ready.
  17. Top the cake with the meringue. If you want, add some chocolate decorations.

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