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Meringue cake®

Delicious raspberry-strawberry bavarois literally set in a ring of meringue. 🙂

Preparation time 20 minutes .. Baking 2 hrs


  • 3 egg whites
  • ½ tsp lemon juice
  • 150g caster sugar


  • 350 ml of whipped cream
  • 70 ml of sour cream
  • 300 g of raspberries
  • 250 g of strawberries
  • 4 gelatin sheets
  • 2 thick tbsp of icing sugar


Another cake whose name is again the work of my spiritual sister Marta from Pilsen – the meringue reminds her of a wool of a lamb. A super name on The Good Shepherds Sunday.

Heat oven to 110°C (fan ovens 90°C). Tip the egg whites and lemon juice into the clean bowl of a food mixer. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them. Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are glossy.

Place a baking parchment on a large baking sheet and cover also the tart ring. Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe a little bit of meringue into the center of the tart. Spread the meringue in the circle – it will be the bottom of the tart. Then pipe the “walls” of the tart ring around in layers. Bake for 2 hrs until crisp and lift off the paper easily. Leave to cool completely.


Gelatine sheets soak for at least 5 minutes in cold water and let soften.

Put a few pieces of both fruit aside. Mash fresh or thawed fruit in a bowl with a fork to puree. Then add 2 thick tbsp of powdered sugar and sour cream and mix well. Melt softened gelatin in the microwave along with 1 tbsp water and add to fruit mixture. Finally beat the cream until stiff and add to the fruit mixture.


“Free” the cooled meringue carefully from the baking paper. Cover inside of flan ring with rhodoid foil and insert inside the bottom of the meringue. Then pour strawberry and raspberry cream (I also added a few fresh raspberries) up to the top, and put in the freezer to harden.

After freezing the cake ring set, remove the foil and carefully slip the meringue ring on meringue-cream tart. Decorate with remaining fruit according to fantasy and put to the refrigerator till use.

Original recipe contains enough of fruit and meringue for the cake with a diameter of 25-28 cm. I chose for a cake with diameter only 16 cm, so I had some meringue more to make a separate pieces for garnish (see picture below).

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