Meringue cake with raspberry cream
CakesCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Meringue cake with raspberry cream
| 1 | tbsp | Lemon juice |
| 1 | dl | Whipped cream |
| 100 | g | Quark 5% |
| 1-2 | dl | Raspberry |
| 2.5 | dl | Sugar |
| 4 | Egg whites |
Instructions for Meringue cake with raspberry cream
To prepare the Meringue cake with raspberry cream recipe, please follow these instructions:
Egg whites beaten stiff. Add lemon juice and half of the sugar and beat well. The rest of the sugar, invert in with light hand. Advantage egg mixture in small circles on a baking sheet, lined with baking paper, which is first sprinkled with a little flour. Behind the marengsen in a 100-degree warm oven for about 2 ½-3 hours. For the filling stir raspberry (save a little whole raspberries for garnish), Quark and sugar together in a blender. Piskefløden whipped into whipped cream and reversed cautious in to a soft raspberry cream in meringue cakes. Decorate the cakes with whole raspberries.
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