Frozen Meringue Cake

Name: Frozen Meringue Cake
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 8
Cuisine: Global
Ingredients: 255 milliliters balsamic vinegar; 0 teaspoons cream of tartar; 4 larges egg whites, at room temperature; 476 milliliters heavy whipping cream; 3 Tbsps maple syrup; 2 Tbsps powdered sugar; 60 grams fresh raspberries, for garnish, optional; 170 grams 1/2 cups fresh raspberries; 1 pinch Pinch fine sea salt; 150 grams superfine bakers sugar; 0 teaspoons pure vanilla extract; 1 teaspoons pure vanilla extract

You can never have too many dessert recipes, so give Frozen Meringue Cake a try. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 355 calories, 4g of protein, and 22g of fat per serving. This recipe serves 8. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of vanillan extract, heavy whipping cream, sea salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 8 hours.

Instructions

Watch how to make this recipe.

Special equipment: One piping bag fitted with a plain 1/2-inch tip

Place an oven rack in the center of the oven and preheat to 200 degrees F. Line a baking sheet with parchment paper. Using a pencil, trace two 8-inch-diameter circles, side-by-side, on the parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Beat the egg whites until fluffy in a stand mixer with a whisk attachment. Gradually add the superfine sugar, about 1 tablespoon at a time, with the machine running on medium-low speed, until the mixture holds soft peaks. Beat in the cream of tartar and salt. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Beat in the vanilla extract.

Ingredients you will need

Cream Of Tartar

Superfine Sugar

Vanilla Extract

Egg Whites

Salt

Equipment you will use

Stand Mixer

Whisk

Place the meringue in the piping bag. Pipe the meringue into two 8-inch circles on the prepared baking sheet using the traced circles as a guide.

Equipment you will use

Baking Sheet

Bake until crisp, 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.

Equipment you will use

Oven

For the cream: Beat the cream on high speed until thick using an electric hand mixer.

Ingredients you will need

Cream

Equipment you will use

Hand Mixer

Add the powdered sugar and vanilla extract. Continue to beat on high speed until the cream holds stiff peaks.

Ingredients you will need

Vanilla Extract

Powdered Sugar

Cream

Add the raspberries and beat until incorporated into the cream.

Ingredients you will need

Raspberries

Cream

Spread one-third of the cream over each meringue circle.

Ingredients you will need

Spread

Cream

Place 1 circle on top of the other to create 2 layers.

Spread the remaining cream on the sides of the cake.

Ingredients you will need

Spread

Cream

Garnish with fresh raspberries if using, and freeze the cake until firm, 3 hours.

Ingredients you will need

Raspberries

Mix the raspberries, vinegar and maple syrup in a small saucepan. Lightly mash the raspberries using a fork. Bring the mixture to a boil over medium heat. Reduce the heat to a simmer and cook until thick, 25 to 30 minutes. Strain the mixture through a fine sieve and allow to cool.

Ingredients you will need

Maple Syrup

Raspberries

Vinegar

Equipment you will use

Sauce Pan

Sieve

To serve: Allow the cake to sit at room temperature for 15 minutes.

Cut the cake into wedges and place on serving plates.

Drizzle with the syrup and serve.

Ingredients you will need

Syrup

Equipment

Ingredients

Servings:

255milliliters

balsamic vinegar 0teaspoons

cream of tartar 4larges

egg whites, at room temperature 476milliliters

heavy whipping cream 3Tbsps

maple syrup 2Tbsps

powdered sugar 60grams

fresh raspberries, for garnish, optional 170grams

1/2 cups fresh raspberries 1pinch

Pinch fine sea salt 150grams

superfine baker's sugar 0teaspoons

pure vanilla extract 1teaspoons

pure vanilla extract

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "