Fruit cake.

Fruit cake.

Fruit cake.

Raspberry cake with meringue.

Fruit cake. Raspberries are an indispensable berry when it comes to cakes and pastries. Ask any confectioner. It is good in that it retains its color and aroma in mechanical and thermal processing. In other words, boil it, freeze it, grind it - a wonderful taste will remain with it, as well as other characteristics.

Fruit cake.

We will need these ingredients:

For the dough:

• 50 g butter
• 25 g of finely crystalline sugar
• 1 egg yolk
• 75 g ground hazelnuts
• 100 g flour

For the meringue:

• 175 g of finely crystalline sugar
• shredded on a fine grater zest of 2 lemons
• 4 protein

To decorate and coolies:

• 575 g raspberries
• icing sugar for dusting and sweetening coolies
• Lemon juice to taste


• One silicone baking dish with a diameter of 18 cm
• baking tray
• baking paper
• Dry beans
• Sugar Thermometer

Fruit cake.

Cooking method:

Preparation of the test and the Italian meringue:

1 Preheat the oven to 200 ° C. Beat the butter with the sugar, enter the yolk. Pour ground nuts and flour, well mixed so that the mass has turned into fine crumbs. Put into a mold and spread an even layer, tamping well at the bottom and on the sides. Put in the fridge for 30 minutes.

2 crumpled sheet of baking paper and cover them open the dough, sprinkle an even layer of beans. Bake the cake for 25-30 minutes. Remove the paper and beans and place in the oven for another 5 minutes, the dough browned.

3 Reduce the oven temperature to 180 ° C. Dissolve the sugar in 75 ml of water and boil with the lemon zest (5-6 minutes), until the syrup reaches a temperature of 121 ° C, or the sample with a drop of hot syrup, pour into ice water, allow to roll the fingers of her solid ball.

4 Whisk the whites into foam to form soft peaks. Continuing to whisk, slowly pour in the center of mass of a thin stream of uniform finished syrup. Continue to beat until cool. To mix the lemon zest.

Filling, baking and cake decorating

5 Fill the finished dough base whipped whites, level up the wall cake and bake for 10 minutes until the meringue is almost become a solid outside. During baking meringue will increase in volume as well as a finished product after cooling shall fade. Allow the cake to cool completely filling in the form, then carefully lay out the form.

6 Spread 350 g raspberries neat circular rows on the baked meringue.

7, sprinkle with powdered sugar and serve each portion with raspberry coulis made from pounded the remaining raspberries, powdered sugar and lemon juice to taste.

Fruit cake.

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