Chocolate Meringue Cake With Whipped Cream And Raspberries Recipes

MERINGUE CAKE WITH WHIPPED CREAM AND RASPBERRIES

Meringue Cake with Whipped Cream and Raspberries image

Meringue is not difficult to make, and this fresh-tasting dessert makes them well worth the time involved!

Provided by Ben S.

Categories Desserts Specialty Dessert Recipes Pavlova Recipes

Yield 10

Number Of Ingredients 10

Ingredients

1 cup confectioners' sugar
½ cup granulated sugar, plus
1 tablespoon granulated sugar
1 tablespoon cornstarch
4 large egg whites, at room temperature
½ teaspoon cream of tartar
2 cups heavy cream
1 teaspoon vanilla extract
1 pint fresh raspberries
NOTE: You will need parchment paper for this recipe.

Steps:

The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.
Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed.
No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.

Nutrition Facts : Calories 282.9 calories, Carbohydrate 29.7 g, Cholesterol 65.2 mg, Fat 17.8 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 11 g, Sodium 40.6 mg, Sugar 25.2 g

CHOCOLATE CAKE WITH RASPBERRY MERINGUE BUTTERCREAM

Chocolate Cake with Raspberry Meringue Buttercream image

Provided by Food Network

Categories dessert

Time 2h25m

Yield one 4-layer 9-inch cake

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup good-quality cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 eggs
1 cup egg whites (8 large eggs)
1 cup granulated sugar
Pinch salt
6 sticks (3 cups) unsalted butter, softened
1 cup confectioners' sugar
2 tablespoons pure vanilla extract
3 tablespoons raspberry paste extract

Steps:

For the chocolate cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch round baking pans.
Stir together the flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add the milk, oil, vanilla and eggs, and beat on medium speed with an electric mixer for 2 minutes.
Stir in 1 cup boiling water (the batter will be thin), then pour the batter into the prepared pans. Bake for 30 to 35 minutes. Cool for 10 minutes, then transfer from the pans to wire racks to cool completely.
For the raspberry meringue buttercream: Heat the egg whites, granulated sugar and salt over a double boiler, whisking constantly, until the sugar dissolves.
Using an electric mixer, whip the egg white mixture on high speed until peaks form and the mixture cools, about 5 minutes.
Turn the mixer to medium speed and add the butter, a little at a time. Add the confectioners' sugar and vanilla, and mix.
Fold in the raspberry paste extract right before icing the cake.
To assemble the cake: Once the cakes are completely cooled, cut each into two layers (you will have 4 layers total). Fill the first layer with a cup of buttercream and repeat each layer until all layers are assembled and stacked.

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