Author Topic: Raspberry and Almond Meringue Cake - For Foods Sake, p138 (Read 9633 times)

CreamPuff63 · « **on:** March 24, 2012, 02:43:15 am »

I made this the other day for a girlfriends birthday, and loved it. The cake was a little heavier than I expected as I thought it was going to be an airy sponge, but it was more....cakey. I suppose so that the raspberries wouldn't sink to the bottom. I ended up cutting around the edges of the meringue to make it even with the sides of the cake as it had risen and then got a bit of a "muffin top". I was worried with the additional 20 minutes of the cake with the meringue top that it may burn, but it didn't and really needed the extra time to cook perfectly. Loved the pretty coulis swirls with the cream in the middle, and overall its just a pretty cake to present as well as being delicious. A little bit more effort to make than a normal run of the mill cake, but certainly well worth it and relatively easy. Will definitely make it again 5/5

Shazzy · « **Reply #1 on:** March 24, 2012, 02:58:46 am »

Wow CP that looks amazing and very yummy!

judydawn · « **Reply #2 on:** March 24, 2012, 03:05:25 am »

Great review and great picture CP - I love it when our members' photos are as good as those in the recipe book.

JulieO · « **Reply #3 on:** March 24, 2012, 03:53:32 am »

I agree totally with the above. Great looking cake CP, you've made me want to make it.

CreamPuff63 · « **Reply #4 on:** March 24, 2012, 05:45:35 am »

I was just looking at my picture and it actually looks like those raspberries are the size of golf balls

(just the angle it was taken on)

Frozzie · « **Reply #5 on:** March 24, 2012, 07:15:02 am »

Looks good cp.. So much to try...

kezza · « **Reply #6 on:** March 24, 2012, 09:53:34 am »

Looks fantastic cp.

Cornish Cream · « **Reply #7 on:** March 24, 2012, 06:34:39 pm »

Just stunning CP

cookie1 · « **Reply #8 on:** March 27, 2012, 06:19:34 am »

Clever baking CP.

faffa_70 · « **Reply #9 on:** March 27, 2012, 07:12:41 am »

Ohhh CP you clever lady that looks divine!!!

Bonsai · « **Reply #10 on:** April 01, 2012, 07:16:32 am »

CP do you think the cake could be cooked the day before serving? I'm worried that the meringue might not cope well and go soggy. I was hoping to serve it as part of an Easter lunch - cook the day before and put the berries/coulis on just before serving. Do you think it would survive?

CreamPuff63 · « **Reply #11 on:** April 02, 2012, 04:22:13 am »

The meringue was not as crisp as normal meringues. Once it came out of the oven it sort of softened. There were a couple of slices left over the next day which I put in the fridge overnight (because of the cream middle), and it was still delicious. I'm sure if it was unfilled, it would still be fine although sometimes the "vanilla" type cakes are best made on the day.

cookie1 · « **Reply #12 on:** April 02, 2012, 05:05:36 am »

Try keeping it in an airtight container over night, that may help. Perhaps even wrap securely in glad wrap as well.

meganjane · « **Reply #13 on:** April 08, 2012, 09:36:16 am »

Loved making this. Instructions were easy to follow and although there's a few steps, it's very easy. I managed to do Soft Buttermilk Rolls and roast some vegies for lunch all in the oven at varying times.

My guests loved it, though we were rather full from the Roast Pork that we had for lunch. Lovely way to spend Easter Sunday!

Just a few tips. The cake batter is fairly stiff, so rather than trying to stir the raspberries through when it's still in the TM, I put it in the tins and popped the raspberries on top, then spread the batter in the tin. I used frozen raspberries and used a whole 500g packet. I have plenty of Lime Raspberry Coulis left, though.

Also, the cake that has the meringue on it would be better cooked in a spring form tin so it's easily taken out. Mine broke a little as I turned it out.

I was a bit disappointed that my originally fluffy meringue collapsed during cooking. It rose up beautifully, but sunk down later in the ove

Cornish Cream · « **Reply #14 on:** April 08, 2012, 10:28:33 am »

Looks just like the picture in Tenina's cookbook MJ

Author Topic: Raspberry and Almond Meringue Cake - For Foods Sake, p138 (Read 9633 times)

CreamPuff63

Raspberry and Almond Meringue Cake - For Foods Sake, p138

Shazzy

Re: Raspberry and Almond Meringue Cake - For Foods Sake, p138

judydawn

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JulieO

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CreamPuff63

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Frozzie

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kezza

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Cornish Cream

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cookie1

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faffa_70

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Bonsai

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CreamPuff63

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cookie1

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meganjane

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Cornish Cream

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