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Raspberry and Rose Meringue Cake

Raspberry and rose meringue cake

Raspberry and rose meringue cake
with a honey custard cream

Recipe by: Claire Winstanley  

Serves: 8
Preparation time: 25-30min
Cooking time: 1-1 ½ Hours
For the meringue cake
4 large egg whites
½ teaspoon salt
1 tablespoon corn flour
1 cup castor sugar
1 teaspoon rose water
1 teaspoon white vinegar
80g handcrafted raspberry and rose flavoured nougat
70g handcrafted rose flavoured Turkish delight
100g pistachios, roughly chopped
2x 125g fresh raspberries
For the cream
4 yolks
3 tablespoons honey
250ml cream
Preheat the oven to 180’c. Line a cake tin with baking paper and generously and evenly coat with a layer of non-stick spray.
Puree 125g of raspberries using a stick blender and pass through a sieve to remove the seeds. Set aside.
Mix the sugar and corn flour and set aside. Pour the egg whites and salt into the bowl of a standing mixer fitted with a whisk attachment. Whisk the whites until soft peaks form. Sprinkle over the sugar mixture while whisking and continue to whisk until stiff peaks form and when you rub some of the mixture through your fingertips there should be no sugar crystals. At this point add the vinegar and rose water.
Using a spatula gently flop the meringue out into your lined cake tin. Marble the meringue with the raspberry puree using a skewer to pull the puree through carefully. Place the cake tin in the oven and immediately turn down to 150’c. Bake for 1-1½ until the outside is dry with the centre still soft.  Once the meringue is done, turn the oven off and leave it inside with the door slightly ajar until completely cool. 
Make the custard while the meringue dries in the oven. Whisk the egg yolks until evenly mixed. Heat the cream until it is just boiling. Add the honey to the cream and slowly pour into the egg yolks while whisking to temper the eggs. Return to the pot and continue to cook on a medium heat stirring constantly until it begins to thicken. Remove from the heat and strain into a bowl. Cover with plastic, making sure the plastic touches the surface of the cream and chill in the refrigerator.

To assemble the meringue cake, remove from the cake tin, pour over the honey custard and top with nougat, Turkish delight, fresh raspberries and pistachios.
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