Skip to content
Menu
Meringue Cake with Vanilla Biscuit, Raspberry Jam and Yogurt Cream
Dessert

Meringue Cake with Vanilla Biscuit, Raspberry Jam and Yogurt Cream

1 h 15Pour 8Nutri-Score D€€
par @yakdaria1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • eggs (separated, whites for the meringue)Produits laitiers4 morceaux
  • sugar (for the meringue)Épicerie180 g
  • flour (sifted)Céréales120 g
  • cornstarchÉpicerie20 g
  • butter (melted)Produits laitiers60 g
  • vanilla extractÉpicerie10 ml
  • raspberry jamÉpicerie200 g
  • vanilla yogurt (cold)Produits laitiers400 g
  • powdered sugarÉpicerie40 g

par portion

Nutrition

231kcal

Glucides
36 g
Protéines
5 g
Lipides
8 g

pas à pas

Préparation

  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.
    Étape 1

  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.
    Étape 2

  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.
    Étape 3

  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.
    Étape 4
Obtenir Mezze