Postre
Meringue Cake with Vanilla Biscuit, Raspberry Jam and Yogurt Cream
1 h 15 minPara 8Nutri-Score D€€
D
1 h 15 min
1 h 15 minMeringue Cake with Vanilla Biscuit, Raspberry Jam and Yogurt Cream
lo que necesita
Ingredientes
eggs (separated, whites for the meringue)Lácteos4 piezas
sugar (for the meringue)Despensa180 g
flour (sifted)Cereales120 g
cornstarchDespensa20 g
butter (melted)Lácteos60 g- vanilla extractDespensa10 ml
- raspberry jamDespensa200 g
- vanilla yogurt (cold)Lácteos400 g
- powdered sugarDespensa40 g
por ración
Nutrición
231kcal
- Carbohidratos
- 36 g
- Proteínas
- 5 g
- Grasas
- 8 g
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.