It happenssometimes whenI bake, that just whenIthink I havefailedwith something,turns out to beamongthe best dishesI've madein a long time. Such is the casewiththismeringuecake.Ibarely wanted toserve it to my guestsbecause Igot the feelingthat it was notat allas it should have been......butthink howwrong I was.Meringuewas crusheda bitwhen I movedit overtothecakeplate...itwasnot quite perfectappearance,butwho cares?The taste isabsolutelyincredible. Do try!
MeringueBase: 6 egg whites 3cups sugar 1 cuppowdered sugar 1 teaspoonvinegar Lasycream: vanillacream madeon4 dlcold milkand2 bags of vanilla cream powder 4 dlcream 2 tablespoons sugar raspberriesfor garnish Here's how:Beat the egg whitesuntilstiff, addgraduallysugar,powdering sugarandvinegar.Beaton until youget a whiteandhardfoam.I usemyKitckenAidtoit. Line aroundbaking panwith removablerimwithparchment paper.Pour overthe meringueand bakein the oven forabout 1 1/2 hour at140degrees C.Turn off the heatinthe ovenafter ithas baked, but let the meringue remain therewith the oven doorslightly open if possible, untilit has cooled.The creamyouprepareby mixingvanillapowder withmilkaccording towhat it sayson the box.Whip the creamwith the sugarand mixwith vanillacream.Spreadthe cream over meringueand top withraspberries.Do not worry ifthe meringuebrokes onthe edges andontop.The creamwillsoften itanyway.