Meringue cake with rhubarb and raspberries

As the weather starts to warm up and the days get longer, it’s time to start thinking about summertime desserts. One such dessert that is perfect for this season is a cake with and raspberries. This light and airy cake is the perfect way to end a hot summer day, with a crisp yet gooey texture and a refreshing tartness from the rhubarb and raspberries.

To make this beautiful dessert, you’ll need to start with a few basic ingredients. The meringue itself is made of egg whites and sugar, while the cake is typically made with a mixture of flour, sugar, and butter. For the filling, you’ll need fresh rhubarb and raspberries, along with a bit of sugar and cornstarch to help thicken the mixture.

To begin, you’ll want to make the meringue. Whip the egg whites until they are stiff and then gradually add in the sugar, continuing to whip until the mixture is glossy and stiff peaks form. Spread this mixture onto a baking sheet lined with parchment paper and bake in a low-heat oven for a few hours until it is firm but not browned.

Next, you’ll want to make the cake layers. Mix together flour, sugar, and butter until the mixture is crumbly. Then, press this mixture into two cake tins and bake until golden brown and cooked through.

While the meringue and cake are cooling, it’s time to make the rhubarb and raspberry filling. Simply mix together the chopped rhubarb with fresh raspberries, sugar, and cornstarch until the mixture is thick and sticky.

Finally, it’s time to assemble the cake. Start with one cake layer, and spread the rhubarb-raspberry mixture over the top. Add a layer of meringue, then top with the second cake layer. Finish the cake with a generous layer of whipped cream and extra raspberries and rhubarb for decoration.

The end result is a beautiful cake that is light and airy, yet with a satisfying sweetness and tartness from the rhubarb and raspberries. It’s perfect for a summer dinner party or as a light, refreshing dessert after a long day in the sun.

Not only is this meringue cake with rhubarb and raspberries delicious, it’s also incredibly versatile. You can use any seasonal fruit to make the filling, from peaches and blueberries to strawberries and blackberries. You can also experiment with adding different flavors to the meringue, like lemon zest or vanilla extract.

In conclusion, the meringue cake with rhubarb and raspberries is a perfect summertime dessert that is both delicious and refreshing. Its delicate texture and tart, fruity filling make it the perfect ending to a warm weather meal, and its simple yet elegant appearance make it a great addition to any dinner party. So why not give it a try this summer and impress your friends and family with this beautiful dessert?