Raspberry Cake with Meringue
A raspberry cake with meringue is a recipe featuring fresh ingredients from the berry cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- 125 g butter
- 50 g sugar
- 1 pinch salt
- 1 egg yolk
- 250 g beans (for blind baking)
- 4 egg whites
- 100 g sugar
- 300 g raspberries
- 2 tbsp powdered sugar
Instructions
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1.
Preheat the oven to 160°C fan.
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2.
Sift flour and sugar onto a work surface, mix with salt, and make a well in the center. Cut cold butter into small pieces, add to the well, place the egg yolk in the middle, add about 2–3 tbsp lukewarm water, and cut everything together with a knife until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film, and chill for about 30 minutes.
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3.
Roll out the dough on a sheet of cling film slightly larger than the tart pan, then remove the film. Line the tart pan with the dough and trim excess edges. Cover with beans and blind bake in the hot oven for 20–25 minutes until golden brown. Remove the beans, let the cake steam off briefly, then spread the drained raspberries mixed with powdered sugar over the base.
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4.
Beat egg whites to stiff peaks, gradually adding sugar while whisking. Spread the meringue over the raspberries without smoothing it too much. Raise oven temperature to 180°C and bake the cake for about 20 minutes until the meringue is nicely browned.
