Raspberry meringue cake

Ingredients

For the walnut layers

• 5 eggs
• 5 tablespoons sugar
• 1/8 teaspoon salt
• 6 tablespoons ground walnuts
• 3 heaped tablespoons flour

For the meringue layer

• 150 g egg whites
• 200 g sugar
• 1/8 teaspoon salt
• 1 teaspoon wine vinegar
• 1 teaspoon starch

For the coffee cream

• 1 packet Dr. Oetker coffee and brandy flavored cream mix
• 150 g icing sugar
• 2 tablespoons sour cream with 40% fat
• 100 ml milk
• 60 ml whipped vegetable cream

For the whipped cream and decoration

• 400 ml Creme Patisserie vegetable whipping cream
• 150 g sour cream with 40% fat
• 250 g raspberries
• 50 ml chocolate sauce

Preparation

1. Separate the 5 eggs. Beat the egg whites with 1/8 teaspoon salt until they form stiff peaks, then gradually add the sugar and beat until it dissolves. Fold in the yolks. 2. Mix the ground walnuts with the flour and fold them into the egg whites. Divide the mixture in two. 3. Heat the oven to 180°C. Line the baking tray with parchment paper, spread half the mixture on it and bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean. Bake the second layer the same way, then leave both to cool. 4. Beat the 150 g egg whites with 1/8 teaspoon salt until stiff. Gradually add the sugar, beating well after each addition, then fold in the vinegar and starch. Spread the meringue in the same tray lined with parchment paper. 5. Lower the oven temperature to 100°C and leave the door ajar. Bake the meringue for 60-75 minutes, until dry, then leave it to cool. 6. Beat 400 ml vegetable whipping cream with 150 g sour cream until stiff. In another bowl, mix the cream powder with the icing sugar and 2 tablespoons sour cream until smooth, thin it with the milk and beat until it starts to thicken. Fold in 60 ml whipped cream. 7. Place one walnut layer on a serving plate and spread half the coffee cream over it. Sprinkle on the raspberries, setting a few aside for decoration, then place the meringue layer on top without breaking it. Add the remaining cream and the second walnut layer. 8. Cover the cake with the whipped cream, drizzle it with chocolate sauce and decorate with the reserved raspberries and whipped cream. Chill for 60 minutes before serving.