Summertime is the perfect season to indulge carelessly. Throw all caution to the wind and take that long road trip, eat that deliciously grilled steak, take an extra scoop of ice cream, and don’t look back. Here to help you get in the summer spirit is a decadent recipe for a meringue raspberry stack cake. Light and fluffy but still as delicious as that cone of ice cream, this cake promises to satisfy not just your sweet tooth, but also those of everyone at your neighborhood block party. Make sure to take a slice for yourself, as this little sugar paradise will be gone as quickly as it appeared — just like summer itself.
- 5 egg whites
- 1 1/2 cups powdered sugar, sifted, plus 1/4 cup extra
- 1 tsp. vanilla extract
- 3.5 oz frozen raspberries, thawed, plus 8.8 oz fresh raspberries
- 1 1/4 cup thickened cream
- pure icing sugar, to garnish
- Preheat oven to 250°F (212°F for convection ovens). Line three trays with baking paper. Mark with eight-inch rounds.
- Using an electric mixer, beat egg whites until stiff peaks form. Gradually add 1/2 cup of powdered sugar, one tablespoon at a time, beating until thick.
- Beat in vanilla. Quickly fold through remaining powdered sugar. Divide between trays, using a metal spatula to form rounds of even thickness.
- Bake for 1 1/2 hours, until crisp and dry. Turn off oven and pull door ajar. Cool in oven for two to three hours.
- Puree thawed raspberries and extra powdered sugar until smooth. Strain and discard seeds.
- Whip cream until stiff peaks form. Spread half of cream over one meringue. Top with half of fresh raspberries. Drizzle with puree. Repeat with another meringue and remaining cream, berries, and puree.
- Top with remaining meringue. Dust with icing sugar. Stand for 15 minutes, then serve.
This recipe originally appeared on our sister site, Food to Love.