Berry Meringue Cake

Name: Berry Meringue Cake
Ingredients: 200 g unsalted butter, cubed, softened; 200 g caster sugar; 4 eggs; 200 g plain flour; 2 tsp baking powder; 1 tsp vanilla extract; 50 g raspberries; 3 egg whites; 0.25 tsp cream of tartar; 80 g caster sugar; 85 g seedless strawberry jam, warm; 1 Tbsp lemon juice; mixed berries, as needed; 200 g whipping cream, cold; 50 g icing sugar

A spongy raspberry cake topped with marshmallow-y meringue, whipped cream and fresh berries. We've used a mix of strawberries, raspberries, blueberries and cherries.

Difficulty

Medium

Time

120 min

Author

Kenwood

This recipe is prepared with:

Products

QuickMix Go - Storm Blue HMP40.000GY

Ingredients

Servings

Makes

1 cake

For the sponge

200 g unsalted butter, cubed, softened
200 g caster sugar
4 eggs
200 g plain flour
2 tsp baking powder
1 tsp vanilla extract
50 g raspberries

For the meringue

3 egg whites
0.25 tsp cream of tartar
80 g caster sugar

For the topping

85 g seedless strawberry jam, warm
1 Tbsp lemon juice
mixed berries, as needed

For the cream

200 g whipping cream, cold
50 g icing sugar

Utensils

Square tin 18 cm (7"), Mixing bowl, Bowl medium, HMP40.000GY, HMP40.000RD, HMP40.000GR, Beaters

Instructions

Step 1

Making the sponge

Preheat the oven to 180°C.

Grease a tin and line with parchment paper.

Fit the Beaters.

Add butter and sugar into a mixing bowl.

Mix for 1 minute on speed Max until light and fluffy.

Add eggs, flour, baking powder and vanilla extract.

Mix for 30 seconds on speed Min until combined.

Add raspberries.

Gently mix with a spatula until combined.

Transfer the batter into the tin.

Bake for 20 minutes at 180°C until a skewer inserted comes out clean.

Transfer the cake onto a cooling rack and let cool.

Reduce the oven temperature to 110°C .

Step 2

Making the meringue

Clean and line the tin with parchment paper.

Clean and fit the Beaters.

Add egg whites into a clean mixing bowl.

Whisk for 30 seconds on speed Max until foamy.

Add cream of tartar.

Whisk on speed Max until incorporated.

Slowly add caster sugar while whisking.

Whisk for 5 minutes on speed Max until the meringue is thick and glossy and stiff peaks have formed.

Transfer the meringue into the tin and level with a spatula.

Bake for 1 hour at 110°C until set and dry.

Step 3

Making the topping

Add jam, lemon juice and berries into a clean bowl.

Mix until coated and set aside.

Step 4

Clean and fit the Beaters.

Add cream and icing sugar into a clean mixing bowl.

Whisk for 2 minutes on speed Max until soft peaks have formed.

Gently spoon a thin layer of cream onto the cake.

Place the meringue on top.

Spoon the remaining cream on top.

Top with the berry mixture.

Serve.

You can also prepare this recipe* with:

Products

QuickMix Go - Clay Red HMP40.000RD

Quick Mix Go Hand Mixer Eucalyptus Green HMP40.000GR