Dessert
Meringue Cake with Vanilla Biscuit, Raspberry Jam and Yogurt Cream
1 u 15 minVoor 8Nutri-Score D€€
D
1 u 15 min
1 u 15 minMeringue Cake with Vanilla Biscuit, Raspberry Jam and Yogurt Cream
wat je nodig hebt
Ingrediënten
eggs (separated, whites for the meringue)Zuivel4 stukken
sugar (for the meringue)Voorraadkast180 g
flour (sifted)Granen120 g
cornstarchVoorraadkast20 g
butter (melted)Zuivel60 g- vanilla extractVoorraadkast10 ml
- raspberry jamVoorraadkast200 g
- vanilla yogurt (cold)Zuivel400 g
- powdered sugarVoorraadkast40 g
per portie
Voedingswaarden
231kcal
- Koolhydraten
- 36 g
- Eiwitten
- 5 g
- Vetten
- 8 g
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.