Dessert
Meringue Cake with Vanilla Biscuit, Raspberry Jam and Yogurt Cream
1 Std. 15 Min.Für 8Nutri-Score D€€
D
1 Std. 15 Min.
1 Std. 15 Min.Meringue Cake with Vanilla Biscuit, Raspberry Jam and Yogurt Cream
was Sie brauchen
Zutaten
eggs (separated, whites for the meringue)Milchprodukte4 Stücke
sugar (for the meringue)Vorräte180 g
flour (sifted)Getreide120 g
cornstarchVorräte20 g
butter (melted)Milchprodukte60 g- vanilla extractVorräte10 ml
- raspberry jamVorräte200 g
- vanilla yogurt (cold)Milchprodukte400 g
- powdered sugarVorräte40 g
pro Portion
Nährwerte
231kcal
- Kohlenhydrate
- 36 g
- Eiweiß
- 5 g
- Fett
- 8 g
Schritt für Schritt
Zubereitung
- Schritt 1
Make the vanilla biscuit batter
- Preheat the oven to 170°C.
- Whisk the egg yolks with half of the sugar until pale and fluffy.
- Add the melted butter and vanilla extract and mix well.
- Fold in the sifted flour and cornstarch until just combined.
- Schritt 2
Whip the meringue
- Beat the egg whites until soft peaks form.
- Gradually add the remaining sugar and keep whisking to a firm, glossy meringue.
- Schritt 3
Bake the biscuit
- Spread the biscuit batter in a lined tin.
- Pipe or spread the meringue over the top.
- Bake at 170°C for 25 min until the meringue is golden.
- Schritt 4
Assemble the cake
- Let the biscuit cool completely.
- Spread the raspberry jam over the biscuit base.
- Whip the cold vanilla yogurt with the powdered sugar and spread it over the jam.
- Top with the meringue layer and chill before serving.