Raspberry Cake with Meringue

Name: Raspberry Cake with Meringue
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 1
Cuisine: German, Europe, Mediterranean
Ingredients: 400 g red raspberries; 70 g soft butter; 50 g sugar; 1 tsp vanilla sugar; 1 egg (size M); 100 g flour; 1 tsp Baking powder; a pinch of salt; fat for greasing the pan; 2 egg whites; 0.5 tsp lemon juice; 75 g sugar

Prep: 20min

| Servings: 1 | Cook: 50min

Raspberry cake with meringue is a recipe featuring fresh ingredients from the berry cakes category. Try this and other recipes from Spoonsparrow!

Ingredients

400 g red raspberries
70 g soft butter
50 g sugar
1 tsp vanilla sugar
1 egg (size M)
100 g flour
1 tsp Baking powder
a pinch of salt
fat for greasing the pan
2 egg whites
0.5 tsp lemon juice
75 g sugar

Instructions

1.
Preheat the oven to 180°C. Wash the raspberries, remove stems and drain well.
2.
Beat the soft butter with sugar and vanilla sugar until thick, then fold in the egg. Mix flour with baking powder and a pinch of salt and incorporate into the batter. Grease the pan well and spread the dough about 1 cm thick. Bake the base for about 20 minutes until golden.
3.
For the meringue, beat the egg whites with lemon juice to stiff peaks, gradually adding sugar. Fold in the raspberries at the last moment. Spread the mixture over the pre-baked crust and bake for another 25-30 minutes until golden. Let the cake cool for about 10 minutes, then remove from the pan and let it cool completely on a wire rack.