Raspberry Meringue Marvel Cake

Ingredients

Red Sponge:

• 200g all-purpose flour
• 150g sugar
• 100g butter, softened
• 3 large eggs
• 2 tbsp cocoa powder
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp red food coloring

French Meringue:

• 3 egg whites
• 150g granulated sugar
• 1 tsp lemon juice

Fresh Raspberries:

• 150g fresh raspberries

Meringue Icing:

• 3 egg whites
• 150g granulated sugar
• 1 tsp vanilla extract

Tools

• Mixing bowls
• Electric mixer
• Baking pans (two 9-inch round)
• Spatula
• Whisk
• Cooling rack

Recipe Overview

The Raspberry Meringue Marvel is an easy-to-follow recipe that delivers a stunning cake perfect for any special occasion. Its vibrant colors and delightful flavors make it a favorite among dessert lovers, combining the richness of chocolate and the freshness of raspberries.

Recipe Detail

• Preheat the oven to 180°C (350°F).
• Grease and flour two 9-inch round baking pans.
• In a mixing bowl, cream together butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Mix in vanilla extract and red food coloring.
• In another bowl, sift together flour, cocoa powder, and baking powder.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Divide the batter evenly between the two prepared baking pans.
• Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
• While the cakes bake, prepare the French meringue. In a clean bowl, beat egg whites and lemon juice until soft peaks form.
• Gradually add granulated sugar, continuing to beat until stiff peaks form.
• Once the cakes have cooled, spread a layer of French meringue over one of the red sponge layers.
• Arrange fresh raspberries evenly over the French meringue layer.
• Place the second red sponge layer on top of the raspberries.
• For the meringue icing, beat egg whites until soft peaks form.
• Gradually add granulated sugar, continuing to beat until stiff peaks form.
• Mix in vanilla extract.
• Transfer the meringue icing to an icing bag, cut the tip, and decorate the top of the cake with the meringue. Leave the sides of the cake naked.
• Let the cake cool completely before serving.