Meringue Torte – How to Make a Perfect Meringue Cake
If you have read my previous post on meringues, you know I am somewhat obsessed with them. They are probably one of my favourite cakes, and I can never say no to them. So when some time ago my neighbour suggested going to a café serving some great meringue cakes, she didn’t have to repeat her invitation twice. The place was excellent with a very relaxing atmosphere. And I quickly had to admit my friend was right. The meringue torte looked incredible, and the raspberry version was out of this world!
The Meringue Torte with Raspberry Cream was so delicious that I quickly wanted to recreate it in my kitchen at home. I used the same recipe as always to bake the meringue cake discs. Everything works well every time I use these proportions and instructions, so there was no need to change anything.
I based the filing on the Meringue Cake with Strawberry Cream recipe. However this time I wanted to intensify the raspberry flavour. That's why I decided to increase the amount of fruit I used in comparison to the strawberry version. I was a bit afraid that including more of liquidised raspberries will make the cream too runny. That's why I added only a bit more of the fruit for liquidising. But I also broke some extra raspberries into small pieces and mixed them into the mascarpone filling. Additionally, I thought of a way to stop the cream from spreading beyond the meringue. Instead of putting the filling on the whole meringue base, I left approximately a 3-4cm free margin around the edge. This way even though the cream spread a bit, it didn’t ooze out beyond the meringue itself.
All these changes resulted in a beautiful looking and delicious Meringue Torte with intense raspberry flavour cream.