Classic raspberry meringue cake: easy steps to wow at any gathering

This cake has been a family favorite for years. And it's no surprise, given the delectable, light cake combines everything we crave: fruit, sweet cream, and meringue. The slightly tangy raspberries perfectly offset the cake's sweetness.

It gets its name from its meringue top layer that resembles a delicate cloud. With its mix of different textures, consistencies, and flavors, it's surprisingly simple to prepare. All you need is a trusted recipe - and we have just the one. I've been using it for every occasion imaginable, and my family gatherings wouldn't be complete without this raspberry marvel.

Where did the raspberry meringue cake originate from? Word has it that the creator was Mrs. Agata Śliż, the founder of one of the bakeries in Podkarpacie. She passionately expanded her business and developed the raspberry meringue cake alongside her daughter. Over the years, the recipe has evolved and gradually made its way beyond bakeries. And why not, since the cake is both delicious and visually stunning.

Shortcake:

• 2 ounces (approx.) of soft butter
• 3 egg yolks
• 0.25 ounces (approx.) of vanilla sugar
• 2 tablespoons of powdered sugar
• 1 teaspoon of baking powder
• 7 ounces (approx.) of flour

Raspberry filling:

• 14 ounces (approx.) of raspberries
• 2 packets of raspberry jelly

Cheese layer:

• 1.7 cups (approx.) of 30% cream
• 11 ounces (approx.) of mascarpone cheese
• 5 tablespoons of powdered sugar
• crystal jelly

Meringue with almonds:

• 3 egg whites
• a pinch of salt
• 5.3 ounces (approx.) of sugar
• 1 tablespoon of flour
• 3 handfuls of almond flakes

Begin by preparing the shortcake. It's simpler than a sponge cake and the recipe can be used for other pastries as well. Mix egg yolks, powdered sugar, baking powder, vanilla sugar, butter, and flour together in a large bowl. Once the dough is kneaded, transfer it into a cake tin.

Bake for 15 minutes at 350 degrees Fahrenheit.

Then, move on to the meringue. Beat egg whites with a pinch of salt into a fluffy foam using a blender. When the foam is stiff, add sugar gradually, continuously stirring until it dissolves in the eggs. Finally, add the flour and mix again. Be patient -- beating the meringue might take a while.

Next, transfer the fluffy egg white foam onto a baking tray lined with baking paper, shape it into a circle similar in diameter to the shortcake base, and sprinkle with almond flakes.

Bake for 70 minutes at 280 degrees Fahrenheit.

While the meringue bakes, prepare the raspberry layer. Pour raspberries onto the baked short pastry base, add raspberry jelly, and place in the fridge. Alternatively, you could opt for other berries - cherries or blueberries make for surprisingly delicious alternatives. Allow the base to chill in the fridge until the mixture solidifies.

Next, whip up the cream with the powdered sugar. Add spoonfuls of mascarpone, stirring constantly. Fold in the crystal jelly after a while. Spread this mixture over the hardened raspberry jelly layer and refrigerate.

Finally, carefully place the baked and cooled meringue on top of the chilled cake. That's it - your scrumptious raspberry meringue cake is ready to be enjoyed.

Bon appétit!