Raspberry meringue cake with white chocolate cream and cream cheese. Walnuts meringue cake without flour, with berries and light cream, will appeal to anyone who loves low-calorie desserts. The meringue cake with berries can be made from frozen raspberries or currants. Assemble the meringue cake shortly before serving. The optimal soaking time for this type of cake is 2-3 hours.
Love meringue desserts? Try Cherry Pavlova Cake with black chocolate, or Strawberry Meringue Cake.

RASPBERRY WALNUT MERINGUE CAKE

Ingredients (~ 8 servings)

Raspberry meringue cake ingredients

FOR MERINGUE

  • 6 Egg Whites (~ 180 g)
  • 250 g Sugar
  • 1 bag of Vanilla Sugar
  • 150 g Walnuts
  • 1 tbsp Cocoa Powder
  • 3 tbsp Starch
  • Salt

FOR CREAM AND DECORATION

  • 100 g Fresh Raspberry (for decoration)
  • 150 g Frozen Raspberries
  • 2 tablespoons of Sugar
  • 200 g White Chocolate
  • 70 g Butter
  • 270 ml Whipping Cream 30%
  • 280 g Cream cheese (like Philadelphia)

Instructions

Leave whites to cool in the refrigerator.
Finely chop the nuts in a blender *.
* Nuts should turn into a homogeneous mass, but not oily.

Draw 4 circles with a diameter of 18-20 cm on baking paper. Turn the paper in a pattern downwards and glue it to the baking sheet with butter.

Preheat oven to 140°C. *
* Always preheat the oven in advance, otherwise the whites may fall and the cakes will not bake well.

Pour the whites in a large bowl, start beating with a pinch of salt. Gradually add sugar and vanilla sugar*.
* Add sugar in small portions, continuing to beat. Add a new portion of sugar only when the previous sugar has already dissolved.

When the egg whites become dense and shiny, add starch, add ground walnuts and a tablespoon of cocoa powder. Gently mix with a spatula from the bottom up until obtaining a homogeneous dough.

Spread the dough for the cake layers on the drawn circles. Carefully flatten with a spatula or pastry knife.

Bake in a preheated oven at 140°C for about 40-50 minutes. Turn off the oven, leave the cake to cool in the oven.

Put frozen raspberries in the pan without butter, add 2 tablespoons of sugar and fry on medium heat for 3-4 minutes until sugar dissolves *
* You can use fresh raspberries.

Rub raspberries through a sieve to remove the seeds.

Melt chocolate in a water bath or in a microwave (500W). Cut warm butter into cubes, stir with a spatula. Add cream cheese, mix well. Add warm chocolate.

Beat the cool whipping cream with a mixer until fluffy, starting at a slow speed and gradually increasing the mixer velocity. Add whipped cream to the chocolate cream, mix. Add raspberry syrup, mix.

Put the cake layers on top of one another, smearing with cream. Decorate with fresh raspberries, chocolate chips and chopped nuts. Leave to soak in the refrigerator for 2-3 hours.

meringue cake with raspberries
Walnut Raspberry Meringue Cake
    Raspberry meringue cake with white chocolate cream and cream cheese. Walnuts meringue cake without flour, with berries and light cream

    Walnut Raspberry Meringue Cake

    Servings: 8

Ingredients

    FOR MERINGUE
  • 6 Egg Whites (~ 180 g)
  • 250 g Sugar
  • 1 bag of Vanilla Sugar
  • 150 g Walnuts
  • 1 tbsp Cocoa Powder
  • 3 tbsp Starch
  • Salt
  • FOR CREAM AND DECORATION
  • 100 g Fresh Raspberry (for decoration)
  • 150 g Frozen Raspberries
  • 2 tablespoons of Sugar
  • 200 g White Chocolate
  • 70 g Butter
  • 270 ml Whipping Cream 30%
  • 280 g Cream cheese (like Philadelphia)

Instructions

  1. Draw 4 circles with a diameter of 18-20 cm on baking paper Turn the paper in a pattern downwards and glue it to the baking sheet with butter Beat egg whites with a pinch of salt Add sugar and vanilla sugar Beat until whites become dense and shiny Add starch, add ground walnuts and cocoa powder, mix Spread the dough on the drawn circles Bake at 140°C for about 40-50 minutes Turn off the oven, leave the cake to cool in the oven
  2. Fry frozen raspberries for 3-4 minutes with 2 tbsp of sugar Rub raspberries through a sieve Melt chocolate in a water bath or in a microwave Cut warm butter into cubes, stir with a spatula Add cream cheese and warm chocolate, mix well Beat whipping cream until fluffy Add to the chocolate cream. Add raspberry syrup, mix. Put the cake layers on top of one another, smearing with cream Decorate with fresh raspberries, chocolate chips and chopped nuts Leave to soak in the refrigerator for 2-3 hours.
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