"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

RASPBERRY MERINGUE CAKE Recipe

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This recipe for RASPBERRY MERINGUE CAKE, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
MERINGUE LAYERS:
4 large egg whites
¼ teaspoon cream of tartar
1 cup sugar

RHUBARB PUREE:
1 lb. fresh rhubarb, trimmed and cut Into 1/2—inch
pieces (3 cups total)
1/2 cup sugar
1 tablespoon water
2 teaspoon's cornstarch
1 cup well-chilled heavy cream
2¼ cups fresh raspberries
rhubarb raspberry sauce (recipe follows)

RHUBARB RASPBERRY SAUCE:
1/2 cup sugar
1/2 cup water
3/4 lb. fresh rhubarb, trimmed and cut into ¼-inch-thick slices (2 cups total)
1 cup fresh raspberries, quartered

Directions:
Directions:
MERINGUE LAYERS:
Let egg whites stand at room temperature 1 hour.
Preheat oven to 250° F. Line 2 baking sheets with parchment paper and draw three 10 by 4 1/2 inch rectangles on parchment (2 on one sheet and 1 on another). Turn parchment over.

In large howl with an electric mixer beat whites with cream of tartar and a pinch salt until they hold soft peaks Gradually add sugar, beating, and beat until meringue holds stiff, glossy peaks.
Transfer meringue to a pastry bag fitted with ¼ -inch fluted tip and pipe evenly onto parchment rectangles, filling them in (alternately, divide meringue among parchment rectangles, spreading
a spatula to fill them in)

Bake meringue layers in upper and lower thirds of oven, switching positions halfway through baking, 1 hour, or until crisp and firm. (If weather is humid, cooking time may he longer.) Cool meringue layers completely on baking sheet in turned-off oven or on a rack and carefully peel off parchment.
Meringue layers may be made one day ahead, wrapped well in plastic wrap or sealed in an air-tight container, and stored in a cool, dry place.

In a heavy saucepan stir together purée
ingredients and simmer, stirring occasionally, until rhubarb is softened, about 12 minutes. Cool mixture slightly and in a blender or food processor purée until smooth (use caution when blending hot
mixtures). Transfer purée to a bowl and cool. Puree may be made 2 day's ahead covered. Bring purée to room temperature before proceeding.

Just before serving, assemble cake. Lightly whip heavy cream. On a large platter arrange 1 meringue layer and spread evenly with 1/2 cup rhubarb purée. Spread half of whipped cream evenly over purée and top with ¼ cup raspberries. Repeat procedure with another meringue layer, ¼ cup purée, remaining whipped Cretan, and ¼ cup raspberries. top with remaining meringue layer.
Garnish cake with remaining cup raspberries and serve with rhubarb raspberry sauce.

In a saucepan simmer sugar and water until sugar is dissolved. Add rhubarb and simmer, stirring occasionally, 5 minutes. Transfer mixture to a bowl to cool and stir in raspberries. Sauce may be made 1 day ahead and chilled and covered. Bring sauce to room temperature before serving.
Makes 1 1/2 cups.

 

 

 

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