How to Cook Tasty Raspberry meringue stack cake

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Raspberry meringue stack cake

Before you jump to Raspberry meringue stack cake recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Effected By The Foods You Choose To Eat.

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Although some of you love to have your snack foods, instead of reaching for the chips try grabbing some nuts. One of the health benefits of these types of nuts and seeds would be the Omega-3 and Omega-6 that can be obtained in them. These fatty acids are necessary to helping your body produce the proper amounts of hormones your body needs for a healthy way of life. A few of these hormones that are needed can only be produced by having these fatty acids in your diet.

By following some of the suggestions above you will find that you can be living a healthier life. Also if you remove all the refined food that you shouldn't be eating anyway, you may find that you could end up living a longer life.

We hope you got benefit from reading it, now let's go back to raspberry meringue stack cake recipe. To cook raspberry meringue stack cake you only need 9 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Raspberry meringue stack cake:

  1. Prepare 6 of eggs.
  2. Prepare 300 grams of caster sugar.
  3. Use 1 tbsp of cornflour.
  4. Prepare 300 ml of thickened cream.
  5. Take 1/4 cup of icing sugar.
  6. Take 1/3 cup of freeze-dried berries, crushed.
  7. Prepare 3 of x 125 g. punnet raspberries.
  8. Get 75 grams of shortbread, crushed.
  9. Provide 1/2 cup of lemon curd.

Steps to make Raspberry meringue stack cake:

  1. Preheat oven to 140°C Mark three 18 cm circles on separate sheets of baking paper, then line 3 oven trays with baking paper, ink side down..
  2. Put egg whites in the large bowl of electric mixer and beat, using whisk attachment, until stiff peaks form. Add sugar 1 tablespoon at a time, beating until a thick and glossy mixture forms.Sift cornflour and whisk until combined...
  3. Divide meringue among circles on trays, using the back of spoon too fill the circles and make decorative peaks. Bake for 1 hour. Turn off oven. Allow to cool completely in oven , with door ajar..
  4. Meanwhile, put cream and sugar in the bowl of an electric mixer and beat, using whisk attachment until peaks form, set aside..
  5. To assemble, put 1 meringue disc on a serving platter. Sprinkle over 1/3 of the crushed berries, then spoon over 1/2 of the cream, 1/2 of the raspberries, 1/2 of the shortbread and 1/2 of the lemon curd. Repeat layering once more, finish with remaining meringue disc and dusting with remaining crushed berries. Serve..
  6. .

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