Jelly Desserts

Raspberry Cloud Cake with Meringue

Name: Raspberry Cloud Cake with Meringue
Total time: 135 min
Ingredients: For the shortcrust pastry:; Plain flour – 150 g; Gellwe Baking Powder – ½ tsp; Egg yolks – 3; Icing sugar – 30 g; Butter – 100 g; For the meringue layer:; Egg whites – 3; Caster sugar – 150 g; Potato starch – 2 tsp; For the raspberry jelly layer:; Raspberries (fresh or frozen) – 600 g; Gellwe Raspberry Flavour Jelly – 3 packs; Boiling water – 750 ml; For the mascarpone cream:; Whipping cream (36% fat) – 500 ml; Mascarpone – 250 g; Icing sugar – 3 tbsp; Gellwe Food Gelatine – 1 tsp

135 min.

Difficult

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Ingredients:

For the shortcrust pastry:

Plain flour – 150 g
Gellwe Baking Powder – ½ tsp
Egg yolks – 3
Icing sugar – 30 g
Butter – 100 g

For the meringue layer:

Egg whites – 3
Caster sugar – 150 g
Potato starch – 2 tsp

For the raspberry jelly layer:

Raspberries (fresh or frozen) – 600 g
Gellwe Raspberry Flavour Jelly – 3 packs
Boiling water – 750 ml

For the mascarpone cream:

Whipping cream (36% fat) – 500 ml
Mascarpone – 250 g
Icing sugar – 3 tbsp
Gellwe Food Gelatine – 1 tsp

A beautifully layered raspberry cake combining crisp shortcrust pastry, a refreshing raspberry jelly filling, smooth mascarpone cream and a delicate, airy meringue topping. With its irresistible contrast of textures and the perfect balance of fruity freshness and sweetness, this elegant dessert is ideal for celebrations, family gatherings and special occasions.

Preparation instructions:

1.

Prepare the pastry. Place the flour, sugar, baking powder, egg yolks and chopped butter in a bowl. Mix everything together using an electric mixer, then knead into a ball of dough. Wrap the dough in cling film and refrigerate for 1 hour (this can also be done the day before).
2.

Line the base of a 22 × 28 cm rectangular baking tin with baking parchment. Roll out the chilled dough on a lightly floured sheet of baking parchment, transfer it to the tin and press it evenly over the base. Prick with a fork.
3.

Place the pastry in an oven preheated to 200°C and bake until golden, approximately 15 minutes. Once cooled, remove the pastry from the tin.
4.

Prepare the meringue layer. Place the egg whites in a mixing bowl and whisk, adding the sugar one tablespoon at a time. Once the meringue is thick and glossy, add the potato starch while continuing to whisk.
5.

Line the same baking tin with fresh baking parchment and spread the meringue mixture evenly inside. Place in a preheated oven and bake at 140°C for approximately 1 hour. Leave to cool.
6.

Prepare the raspberry jelly layer. Dissolve the 3 packs of raspberry jelly in 750 ml of boiling water. Allow to cool, then stir in the raspberries. Refrigerate until the jelly begins to thicken slightly. If using frozen raspberries, there is no need to refrigerate the jelly at this stage, but keep a close eye on it, as it may set very quickly. Spread the partially set raspberry jelly over the shortcrust pastry base, smooth the surface and refrigerate.
7.

Prepare the mascarpone cream. Pour a few tablespoons of cold water over the gelatine and leave to bloom. Once swollen, dissolve it over a bain-marie and mix with 50 ml of the whipping cream. Briefly whip the remaining chilled cream with the mascarpone and icing sugar until light and fluffy, then gently fold in the dissolved gelatine mixture.
8.

Spread the mascarpone cream over the set raspberry jelly layer. Cover with the meringue layer and press down gently with your hand. Refrigerate for several hours before serving. Store in the refrigerator.
9.

Enjoy!