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Raspberry meringue stack cake
Raspberry meringue stack cake

Before you jump to Raspberry meringue stack cake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

The benefits of healthy eating are now being given more attention than ever before and there are many reasons why this is so. Poor diet is a contributing factor in illnesses such as heart disease and hypertension which can place a drain on the economy. There are more and more efforts to try to get us to follow a more healthy lifestyle and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most people typically believe that healthy diets demand much work and will significantly change how they live and eat. In reality, however, merely making a couple of small changes can positively affect daily eating habits.

The first change you need to make is to pay more attention to what you purchase when you do your food shopping since it is likely that you are inclined to pick up many of the things without thinking. For instance, most probably you have never checked the box of your favorite cereal to see its sugar content. A good healthy option can be porridge oats which have been found to be great for your heart and can give you good sustainable energy every day. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a regular part of your new healthy eating plan.

All in all, it is not difficult to start making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to raspberry meringue stack cake recipe. You can have raspberry meringue stack cake using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Raspberry meringue stack cake:
  1. Provide 6 eggs
  2. Use 300 grams caster sugar
  3. Prepare 1 tbsp cornflour
  4. You need 300 ml thickened cream
  5. Get 1/4 cup icing sugar
  6. Use 1/3 cup freeze-dried berries, crushed
  7. Provide 3 x 125 g. punnet raspberries
  8. You need 75 grams shortbread, crushed
  9. Take 1/2 cup lemon curd
Instructions 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.

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