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🍰 Tarta de merengue de mantequilla y frambuesas

586 kcal · 30 min · 4 raciones

Tarta de merengue de mantequilla y frambuesas Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Preheat the oven to 180 degrees fan-forced.
  2. 2. Separate the eggs and set the egg whites aside.
  3. 3. Whip the egg whites in a bowl with a hand mixer until stiff.
  4. 4. Slowly sprinkle 50 grams of sugar into the egg whites while whipping.
  5. 5. Continue whipping until the egg whites are firm and glossy.
  6. 6. Whisk the egg yolks in another bowl with 150 grams of sugar and a pinch of salt.
  7. 7. Whip the mixture until it is creamy and pale.
  8. 8. Sift the flour, starch, and baking powder over the egg yolk mixture.
  9. 9. Gently fold in a portion of the egg whites with a spoon.
  10. 10. Add the remaining egg whites and gently fold them in as well.
  11. 11. Pour the batter into a springform pan with a diameter of approx. 26 centimeters.
  12. 12. Make sure the bottom of the pan is lined with baking paper.
  13. 13. Bake the cake in the oven for about 25 minutes until golden brown.
  14. 14. Let the cake cool completely on a wire rack.
  15. 15. Carefully remove the cake from the pan.
  16. 16. Cut the cake horizontally into three equal layers.
  17. 17. Mix 100 milliliters of milk with 4 tablespoons of sugar and the vanilla pudding powder in a bowl.
  18. 18. Boil the remaining milk in a saucepan.
  19. 19. Stir the prepared pudding mixture into the boiling milk.
  20. 20. Boil the mixture, stirring constantly, for approx. 1 minute.
  21. 21. Reduce the heat and let the pudding simmer for about 4 minutes.
  22. 22. Cook until the pudding thickens.
  23. 23. Pour the hot pudding into a bowl.
  24. 24. Cover the surface of the pudding directly with plastic wrap.
  25. 25. Let the pudding cool completely.
  26. 26. Whip soft butter with icing sugar in a bowl with the hand mixer until light and creamy.
  27. 27. Stir the cooled pudding into the buttercream spoonful by spoonful.
  28. 28. Put one third of the finished buttercream into a piping bag with a star tip.
  29. 29. Alternatively, you can put the cream into a freezer bag and cut off the end thinly.
  30. 30. Wash the raspberries thoroughly and sort them.
  31. 31. Save a handful of raspberries for decoration.
  32. 32. Mix the remaining raspberries in a bowl with the jam.
  33. 33. Spread the raspberry jam mixture on the bottom biscuit layer.
  34. 34. Place the middle biscuit layer on top.
  35. 35. Spread just under one third of the buttercream on the second biscuit layer.
  36. 36. Place the third biscuit layer on top.
  37. 37. Cover the cake all around with the remaining buttercream.
  38. 38. Decorate the surface with patterns from the buttercream in the piping bag.
  39. 39. Garnish the cake with the fresh raspberries set aside.
  40. 40. Place the cake in the refrigerator until serving.
  41. 41. Enjoy!
  42. 42. Tip: You can also use frozen raspberries instead of fresh ones.

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