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Meringue Cake with Vanilla Biscuit, Raspberry Jam and Yogurt Cream
Deser

Meringue Cake with Vanilla Biscuit, Raspberry Jam and Yogurt Cream

1 godz. 15 minPorcje: 8Nutri-Score D€€
od @yakdaria1 importugotowano 0 razy
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Składniki

8 osób
  • eggs (separated, whites for the meringue)Nabiał4 kawałki
  • sugar (for the meringue)Spiżarnia180 g
  • flour (sifted)Produkty zbożowe120 g
  • cornstarchSpiżarnia20 g
  • butter (melted)Nabiał60 g
  • vanilla extractSpiżarnia10 ml
  • raspberry jamSpiżarnia200 g
  • vanilla yogurt (cold)Nabiał400 g
  • powdered sugarSpiżarnia40 g

na porcję

Wartości odżywcze

231kcal

Węglowodany
36 g
Białko
5 g
Tłuszcz
8 g

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 4
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