Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, raspberry meringue stack cake. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Raspberry meringue stack cake is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Raspberry meringue stack cake is something that I’ve loved my entire life.

Make the meringues up to a day ahead. Cover trays loosely with clingfilm and store at room temperature. Tip on to a chopping board and leave to cool.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook raspberry meringue stack cake using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Raspberry meringue stack cake:

1. Prepare 6 eggs
2. Make ready 300 grams caster sugar
3. Prepare 1 tbsp cornflour
4. Prepare 300 ml thickened cream
5. Make ready 1/4 cup icing sugar
6. Make ready 1/3 cup freeze-dried berries, crushed
7. Prepare 3 x 125 g. punnet raspberries
8. Prepare 75 grams shortbread, crushed
9. Take 1/2 cup lemon curd

Decorated with pure butter Walkers Shortbread it's the perfect spring cake. See more ideas about Meringue, Meringue cookies, Raspberry meringue. Put both meringues on one baking sheet. To serve, defrost completely, then complete recipe.

Instructions to make Raspberry meringue stack cake:

1. Preheat oven to 140°C Mark three 18 cm circles on separate sheets of baking paper, then line 3 oven trays with baking paper, ink side down.
2. Put egg whites in the large bowl of electric mixer and beat, using whisk attachment, until stiff peaks form. Add sugar 1 tablespoon at a time, beating until a thick and glossy mixture forms.Sift cornflour and whisk until combined..
3. Divide meringue among circles on trays, using the back of spoon too fill the circles and make decorative peaks. Bake for 1 hour. Turn off oven. Allow to cool completely in oven , with door ajar.
4. Meanwhile, put cream and sugar in the bowl of an electric mixer and beat, using whisk attachment until peaks form, set aside.
5. To assemble, put 1 meringue disc on a serving platter. Sprinkle over 1/3 of the crushed berries, then spoon over 1/2 of the cream, 1/2 of the raspberries, 1/2 of the shortbread and 1/2 of the lemon curd. Repeat layering once more, finish with remaining meringue disc and dusting with remaining crushed berries. Serve.

Hazelnut raspberry meringue stack Don't be timid when serving up this beauty - plunging in with a knife to slice is the easiest way. If cakes are domed on top, even out with a knife (Frozen cakes work better here). Fill with raspberry conserve, crumbcoat and frost each cake separately. To achieve the Tiffany Blue buttercream I used Turquoise Gel food color from. No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla.

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