This cake is always a hit. Secrets to improving meringue

The Raspberry Cloud cake is a delightful combination of layers and flavors. The crispy pastry harmonizes beautifully with the raspberry jelly, whipped cream, and light meringue. Resisting it usually proves futile. This dessert is always a tremendous success.

The cake never fails to make a sensational impact. Who can refuse meringue laced with a hint of raspberry mousse and melt-in-your-mouth cream? Very few, for sure. Consider this; what if there was a way to enhance the meringue slightly by adding a particular ingredient? This opportunity to improve might be just what you need to try baking this cake yourself.

Pastry ingredients:

• 5 egg yolks,
• 3 tablespoons of powdered sugar,
• 1 tablespoon of baking powder,
• vanilla sugar,
• 7 tablespoons of butter,
• 1.5 cups of cake flour.

Cream ingredients:

• 22 fl oz of 30% or 36% cream,
• 3.5 oz of cream cheese or mascarpone,
• 1.5 tablespoons of gelatin,
• 4.22 fl oz of water,
• 3/4 cup of powdered sugar.

Meringue ingredients:

• 5 egg whites,
• a pinch of salt,
• 2 tablespoons of potato starch,
• 7 oz of sugar,
• 2 tablespoons of wine or apple vinegar,
• almond flakes.

Additional ingredients:

• 1.1 lbs of fresh or frozen raspberries,
• 3 raspberry jellies,
• 3.7 cups of water.

Directions:

1. Knead the crisp pastry. Work with it until the dough is uniform. Line a baking tray with baking paper and fill it with the dough. Bake the base at 356 degrees Fahrenheit for 15 minutes.
2. Now, onto the meringue. Whisk the egg whites with a pinch of salt until stiff. As the mixture thickens, gradually add sugar. Continue mixing until the sugar dissolves. Then, slowly add vinegar and potato starch while whisking. Put the meringue on a baking tray, sprinkle with almond flakes, and dry for 1.5 hours at 284 degrees Fahrenheit.
3. Prepare the raspberry layer. Dissolve the jelly in hot water, stir thoroughly, then let it cool. Once cold, add raspberries and wait until the mixture thickens slightly. Pour the jelly onto the crispy pastry and refrigerate until it solidifies completely.
4. Create the cream cheese mixture. Dissolve the gelatin in water and set aside to cool. Meanwhile, whip the cream, and add cheese and powdered sugar. Finally, add the gelatin while mixing at the highest speed. Spread the cream cheese mixture over the cake.
5. Top the cake with the meringue and place it in the fridge.