Meringue Cake With Whipped Cream And Raspberries Recipes

Steps:

• The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
• Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.
• Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
• In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
• Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
• Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed.
• No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.

Steps:

• Make meringue layers:
• Let egg whites stand at room temperature 1 hour.
• Preheat oven to 250° F. Line 2 baking sheets with parchment paper and draw three 10- by 4 1/2-inch rectangles on parchment (2 on one sheet and 1 on other). Turn parchment over.
• In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they hold soft peaks. Gradually add sugar, beating, and beat until meringue holds stiff, glossy peaks.
• Transfer meringue to a pastry bag fitted with a 1/2-inch fluted tip and pipe evenly onto parchment rectangles, filling them in. (Alternatively, divide meringue among parchment rectangles, spreading with a spatula to fill them in.)
• Bake meringue layers in upper and lower thirds of oven, switching positions halfway through baking, 1 hour, or until crisp and firm. (If weather is humid, cooking time may be longer.) Cool meringue layers completely on baking sheet in turned-off oven or on a rack and carefully peel off parchment. Meringue layers may be made 1 day ahead, wrapped well in plastic wrap or sealed in an airtight container, and stored in a cool, dry place.
• Make rhubarb purée:
• In a heavy saucepan stir together purée ingredients and simmer, stirring occasionally, until rhubarb is softened, about 12 minutes. Cool mixture slightly and in a blender or food processor purée until smooth (use caution when blending hot mixtures). Transfer purée to a bowl and cool. Purée may be made 2 days ahead and chilled, covered. Bring purée to room temperature before proceeding.
• Just before serving, assemble cake:
• Lightly whip heavy cream.
• On a large platter arrange 1 meringue layer and spread evenly with 1/2 cup rhubarb purée. Spread half of whipped cream evenly over purée and top with 3/4 cup raspberries. Repeat procedure with another meringue layer, 1/2 cup purée, remaining whipped cream, and 3/4 cup raspberries. Top with remaining meringue layer.
• Garnish cake with remaining cup raspberries and serve with rhubarb raspberry sauce.

Steps:

• For crust:
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 23/4-inch-high sides. Blend crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture over bottom and up sides of pan. Bake crust until slightly crisp, about 12 minutes. Cool crust completely, then freeze 15 minutes.
• For filling:
• Microwave peach ice cream on low in three 10-second intervals until slightly softened. Drop ice cream by large spoonfuls over bottom of crust; spread over crust. Place pan in freezer 15 minutes. Microwave raspberry sorbet on low in three 10-second intervals until slightly softened. Spoon sorbet in large dollops atop peach ice cream, then spread in even layer. Return pan to freezer 15 minutes. Repeat procedure with vanilla ice cream. Freeze until filling is firm, about 4 hours.
• For meringue:
• Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar and beat until stiff and glossy, about 5 minutes. Beat in vanilla. Spoon meringue atop cake, mounding in center and spreading completely to edge of pan. Using rubber spatula or knife, swirl meringue decoratively, creating pointy tips. Freeze 2 hours. (Can be made 2 days ahead. Cover and keep frozen.)
• Preheat broiler. Broil cake just until meringue begins to turn light golden, about 2 minutes. Carefully remove pan sides. Place cake on platter. Serve within 10 minutes with Raspberry-Peach Compote.

Steps:

• Reserve 1 tbsp sugar. Mix together the custard, creme fraiche, remaining sugar and vanilla in a large bowl. Put the bowl in the freezer, then leave for 1 hr until the mixture starts to freeze around the edges. Whisk the mixture to break down the ice crystals, return to the freezer for 1 hr or more, then repeat the whisking.
• Meanwhile, cut a large food bag down one side and along the base and open out. Lightly oil a large loaf tin, ice-cream tub or food container, approximately 2 litres in capacity. Line with the plastic. Using a fork, lightly crush half the raspberries with the reserved sugar.
• Spoon one-third of the semi-frozen custard into the tin. Sprinkle over half the meringues and half the crushed raspberries. Spoon over 3 tbsp coulis. Cover with another third of the custard and then the remaining meringues, raspberries and another 3 tbsp coulis. Pour over the remaining custard, then put in the freezer for at least 4 hrs, or overnight. Can be frozen for up to 2 weeks.
• To serve, transfer the dessert to the fridge for 30-45 mins to soften it. When ready to eat, turn the cake out onto a dish, Scatter the raspberries over, then cut into thick slices and serve with a little coulis.

Steps:

• Preheat oven to 350°F Grease two 8 inch pans and line the bottoms with waxed paper.
• Whisk the egg whites in a large bowl until they hold stiff peaks, then gradually whisk in the superfine sugar one tablespoon at a time, whisking after each addition.
• Continue whisking the meringue for 1-2 minutes, until very stiff, then fold in the vanilla extract, vinegar and ground hazelnuts.
• Divide the meringue mixture between the prepared cake pans and spread level. Bake for 50-60 minutes, until crisp. Remove the meringues from the pans and let them cool on wire racks.
• While the meringues are cooling, make the sauce. Process the raspberries with the confectioner's sugar and orange liqueur in a blender or food processor, then press the puree through a fine sieve to remove any seeds. Chill the sauce until ready to serve.
• Whip the cream until it forms soft peaks, then gently fold in the raspberries. Sandwich the meringue rounds together with the raspberry cream.
• Dust the top of the gateau with confectioner's sugar. Decorate with mint sprigs and serve with the raspberry sauce.

Steps:

• Preheat oven to 450°F.
• Beat egg whites in a large bowl with mixer at medium speed until foamy. Add the cream of tartar and beat for 1 minute. Gradually add the sugar, 1 tablespoon at a time, beating until well blended (about 8 minutes). Add vanilla extract. Increase mixer speed to high and beat for 5 minutes or until soft peaks form. (Do not underbeat).
• Coat the inside of a 10-inch springform pan with butter, and add meringue, spreading evenly. Break air pockets by cutting through meringue with a knife.
• Place pan in 450°F oven. Turn the oven off, and cool in closed oven for at least 24 hours.
• Drain the raspberries, reserving 1/4 cup liquid. Place raspberries in a food processor, and process until smooth. Press raspberry mixture through a fine sieve into a bowl to measure 1 1/4 cups. Discard solids. Stir in the reserved raspberry liquid.
• Spoon cooled meringue into bowls. Drizzle with raspberry mixture, and top with whipped topping. (Each serving is about 1 cup meringue, 1 1/2 tablespoons raspberry mixture, and 1 1/2 tablespoons whipped topping).