Raspberry Meringue cake

Birthday cakes here in Europe are not the colorful frosting slathered affairs typical of the US. In keeping with family tradition, each birthdaygirl or boy can assk for the cake s/he wants. So this year, hubby asked for the raspberry meringue cake. In the end he got a strawberry meringue cake, as even frozen raspberries were not to be found in our part of the world. Which leads me to say that this is a cake you can make anytime of year, as long as you have access to frozen fruit when fresh fruit is not available. In the end I bought 1 kilo of overpriced early fresh strawberries....
TIPS: Beat egg shite in a high bordered bowl. Before whipping the cream, place a metal bowl & beaters in the freezer or fridge for at least an hour. Remember, when folding ingredients into a mix (especially egg whites!) always sprinkle on while scooping the mix from the bottom: the result is much fluffier! Also, the berries destined to decorate the cake can be mixed with a few tablespoons of sweet wine or liquer, sugar & lemon, or orange water.

The recipe as given is for 9 or 10 inch pans.

Raspberry Meringue Cake

Meringue

1 1/4 c sugar

1 1/4 c ground almonds

5 egg whits (6 for a 10 inch pan)

1 1/2 tsp white vinegar

1 tsp vanilla

Filling

8 fl oz whipping cream

Berries

Topping

Powdered sugar

Preheat oven to 350°F (medium)

Grease & flour pan or line with wax paper (my preferred method)

Beat egg whites until stiff.

Gradually add sugar.

Add vinegar.

Add vanilla.

Fold in almonds.

Divide mix into the pans:

Bake around 30 minutes, until lightly golden & spongy. DO NOT OVER BAKE!

Let cool. Remove from pan.

About 20 minutes before serving, beat the cream until thick, add about 4 tablespoons sugar.

Slice fresh berries or place thawed frozen one on the bottom cake layer.

Spread cream evenly over the berries, leaving about a 1/2 inch or centimeter from the border (to avoid oozing while cutting the cake).

Place 2nd cake layer over the filling.

Decorate with remaining fruit.

Sprinkle with powdered sugar.

Serve immediately.