Meringue Cake With Cream And Raspberries. New Music From Sail By Summer.

Make this cake and nobody is going to hate. Layers of crisp meringue, whipped cream, cherry syrup soaked sponge cake, vanilla scented pastry cream and a scattering of raspberries. Dessert heaven.


Meringue Cake With Cream And Raspberries

Ingredients For the syrup:

2 Tbs water
1/3 cup plus 1 Tbs sugar
3 Tbs maraschino cherry liqueur

Ingredients for the meringue rounds:

5 large egg whites
1 cup sugar
2 Tbs cornstarch

Ingredients for the layers:

Pastry Cream (recipe follows)
One 8-inch round sponge cake (recipe follows or use store bought)
1 3/4 cups whipped cream
1 cup raspberries
Confectioners’ sugar
Unsweetened cocoa powder

Directions:

1. To make the syrup, bring the water and sugar to a boil in a saucepan. Allow syrup to cool then add the liqueur.

2. To make the meringue rounds, preheat oven to 250℉. Place sheets of parchment on 2 baking trays. Draw two 8-inch circles. Beat the egg whites with sugar and cornstarch until the egg whites form stiff, glossy peaks. Spread the egg whites evenly in the parchment circles. Bake for about 1 hour until just barely golden. (Meringue disks can be stored in an airtight container for up to 2 weeks)

3. Soak the sponge cake with some of the syrup using a spoon or a pastry brush.

4. Place one meringue disk on a serving platter. Spread with the pastry cream. Top with the soaked sponge cake layer. Pour over the rest of the syrup. Cover with the whipped cream, reserving some for the garnish.

5. Arrange some of the raspberries over the whipped cream and cover with the second meringue round.

6. Pipe the remaining whipped cream around the sides of the cake and on top. Dot with the remaining raspberries. Dust the top of the cake with the confectioners’ sugar and cocoa.

Serves 6 to 8

Pastry Cream

Ingredients:

1 cup milk
1/2 vanilla bean, split lengthwise, seeds scraped
2 large egg yolks
1/2 cup plus 1 Tbs sugar
2 Tbs flour

Directions:

1. In a medium saucepan over medium heat, bring the milk and the vanilla bean with its seeds to a boil.

2. Meanwhile, beat the egg yolks and sugar in a bowl. Add the flour and mix well.

3. Remove the vanilla bean from the milk and pour a little bit of the boiling milk over the egg yolks to temper them, whisking constantly. Whisk in the reminder of the milk.

4. Return the mixture to the saucepan and bring to a boil. Whisk constantly until the mixture thickens, about 5 minutes.

5. Transfer the pastry cream to a bowl and let cool. The pastry cream can be stored in the refrigerator for up to 3 days.

Sponge Cake

Ingredients:

1 1/2 cups flour
5 large eggs
1 cup sugar
1 tsp honey
Zest of 1/2 lemon, grated
Vanilla extract
3 Tbs cornstarch plus 2 tsp

Directions:

1. Heat oven to 350℉.

2. Butter and flour two (8-inch) cake pans.

3. In a heatproof bowl set over (not in) a pan of simmering water, heat the eggs with the sugar and honey. Whisk until sugar dissolves and mixture is fluffy. Stir in the lemon zest and a dash of vanilla.

4. Sift together the flour and cornstarch. Add to the egg mixture and gently fold in so that the eggs do not lose their volume.

5. Divide the batter between the two prepared pans. Bake for 15 to 20 minutes or until the tops are golden brown.

Recipes from Academia Barilla


That moment when you check your email and there is a message from one of your favorite musicians.

❤️❤️❤️

Hey Tricia

I’m the singer in Sail By Summer, a new band from Scandinavia. I’d like to submit a song for consideration / blog placement. I know there’s a lot of people reaching out, so thanks very much for your time. Please let me know if you need more information. All the best, William

I have adored William Hut for many, many years. It was love at first listen when I heard ‘By The Seaside’ on a mix CD given to me by a close friend from college whose cutting edge taste in music continues to this day. I bought every William Hut album I could find and bonded with my eldest son, about 7 at the time, by watching this video over and over. It mesmerized us.

Of course the email from William Hut was one of those mass generated mailers, but it was thrilling nonetheless. And so exciting to learn that he is involved in a new project.

I knew before I pressed play that Sail By Summer’s new song was going to be fantastic…because everything I own by William Hut is awesome and his voice speaks to my soul.

Now “Facing Dullness” is my new favorite song. Swirling pop that wraps itself neatly around you…and that voice. Pure heaven.

Check out Sail By Summer on the band’s Website where you can link to buy their music.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Cake and tagged , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.