Delicious and easy to make meingue and raspberry cake.
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Preheat oven to 175C. Line 25 cm baking tin with parchment paper and grease with butter.
Melt the butter and leave to cool. Meanwhile beat the egg, yolks and sugars until pale and creamy. Then add butter, flour and baking powder. Beat for another 2-3 minutes. Dough should be smooth and sticky. Pour dough into baking tin and spread evenly all over it. The dough is quite sticky and does not spread easily so instead of using a spoon, it is better to spread it with wet hands.
Beat egg whites untill cream forms stiff peaks. Then continue beating and gradually add caster sugar. Pour meringue cream on top of the dough and sprinkle with almond flakes. Bake for 40 minutes. Once dough and meringue have baked take out of the oven and leave to cool.
Prepare filling. First beat double cream with caster sugar, once cream start forming soft peaks add cottage cheese and beat for another couple of minutes until cheese and cream have combined well.
Assemle the cake. Carefully cut through the dough base so that you split it in two equal parts, the lower one and the top one with meringue. Pour cream mixture on lower part of the base. Then arrange raspberries on top of cream mixture and cover with the top part of dough base (the one with meringue). Leave to chill in a cool place for 2 hours.