Raspberry Cloud Cake
Ingredients
- Crust:
- 1 1/4 cups of all-purpose flour (150g)
- 7 tablespoons of butter, diced (100g)
- 3 egg yolks
- 2 tablespoons of sugar
- 1/2 teaspoon of baking powder
- Raspberry Jelly:
- 17.6 ounces of fresh raspberries (500g)
- 3 raspberry-flavored gelatin packets dissolved in 4 cups of water
- Cream:
- 2 cups of heavy cream (500ml)
- 8.8 ounces of mascarpone cheese (250g)
- 2 tablespoons of powdered sugar
- Meringue:
- 3 egg whites
- 3/4 cup of fine sugar (150g)
- 2 teaspoons of cornstarch
- 1 ounce of almond flakes (30g)
Instructions
- Crust:
- Combine all the crust ingredients until you get a uniform dough.
- Chill it for about 20 minutes.
- Roll it out to fit the bottom of a baking pan.
- Bake for approximately 25 minutes at 350°F (180°C).
- Let it cool.
- Raspberry Jelly:
- Dissolve the gelatin in warm water.
- Let it cool.
- Add the raspberries and let it set until slightly thickened.
- Spread the jelly over the cooled crust.
- Chill.
- Cream:
- Whip all the cream ingredients until stiff peaks form.
- Spread over the set jelly layer.
- Meringue:
- Gradually beat the egg whites, increasing the mixer speed.
- Add sugar, one tablespoon at a time, while continuously beating until you get a thick, glossy meringue.
- Towards the end of beating, add cornstarch and mix.
- Spread the meringue mixture on a baking sheet lined with parchment paper.
- Sprinkle with almond flakes.
- Bake at 280°F (140°C) for about 1 hour.
- Once cooled, place the meringue on top of the cream layer.
- Chill before serving.
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