You are here:
  1. Home
  2. Desserts & sweets
  3. Chocolate and Raspberry Meringue Cake


1 Chocolate and Raspberry Meringue Cake

2 Desserts & sweets recipes
3
  • thumbnail image 1
  • thumbnail image 2
PDF to Print
[X]

Print recipe

Chocolate and Raspberry Meringue Cake

Print:
Print recipe
Create a variant
4

Ingredients

2 portion(s)

Cake Base

  • 80 g butter, plus extra for greasing
  • 80 g caster sugar
  • 70 g self-raising flour
  • 2 eggs, medium
  • 1/2 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 10 g hazelnuts

Meringue and Decoration

  • 1 egg white
  • 60 g caster sugar
  • 1/2 tsp cream of tartar
  • 1 tsp water
  • 30 g raspberries, quartered, plus extra for garnishing
Add to shopping list
  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9
5

Recipe's preparation

    Cake Base
  1. Preheat oven to 160°C and grease a square cake tin (20 cm x 20 cm) then set aside.
  2. Place butter, sugar, flour, eggs, vanilla extract and cocoa powder in mixing bowl then mix 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
  3. Add hazelnuts and mix again 5 sec/speed 10. Transfer to prepared cake tin, smoothing the top with spatula, then bake for 15minutes (160°C).
  4. Leave to cool in tin for 5minutes then transfer to wire rack and allow to cool completely. Meanwhile, clean and dry mixing bowl and prepare meringue.
    5. Meringue and Decoration
  5. Insert butterfly whisk. Place egg white, sugar, cream of tartar, and water in mixing bowl then whisk 7 min/80°C/speed 2. Remove lid and allow to cool for 10 minutes then stir raspberries in with spatula.
  6. Once the cake is completely cooled cut out six circles (Ø 7 cm) of sponge with a pastry cutter. Assemble three cake tiers, sandwiched together using the raspberry-meringue mixture as the filling. Spread meringue over the top layer.
  7. Decorate with raspberries then serve immediately or chill until needed.
10

Accessories you need

11

Tip

Chocolate shavings can also be used as decoration. These are easy to make using a vegetable peeler.

Mixing bowl must be completely clean and grease-free in step 5, before preparing meringue.

Other users also liked...

Comments

Add a comment
  • There are no comments at the moment.