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

Meringue Cake with Vanilla Biscuit, Raspberry Jam and Yogurt Cream

1 h 15 minServes 8Nutri-Score D€€
from @yakdaria1 import0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • eggs (separated, whites for the meringue)Dairy4 pieces
  • sugar (for the meringue)Pantry180 g
  • flour (sifted)Grains120 g
  • cornstarchPantry20 g
  • butter (melted)Dairy60 g
  • vanilla extractPantry10 ml
  • raspberry jamPantry200 g
  • vanilla yogurt (cold)Dairy400 g
  • powdered sugarPantry40 g

per serving

Nutrition

231kcal

Carbs
36 g
Proteins
5 g
Fat
8 g

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4
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