Wow, that title is a mouthful. A good mouthful, however!
This one is over a month old, mainly because I always intended on baking it again and taking better pictures but couldn’t find the time to do so. I might later, but for the time being I don’t see it happening. In any case, my cousin celebrated her 22nd birthday a while ago, and I wanted to bake her something special… but what?
I gave myself half an hour to decide on a recipe and just get it done, cos the dinner party was to start in 4 hours, and I hadn’t even gotten ready!
This recipe was the first to pop up when I checked Martha Stewart’s website, and it just looked and sounded so amazing that I had to give it a shot. A meringue layer instead of buttercream or ganache frosting? Really?
I made some minor changes to the recipe and instructions, more a bastardisation of Miz Stewart’s recipe than an improvement, and only because I was pressed for time. The next time I try this cake, I’ll definitely try following it to the T.
Meringue-Frosted Cake with Raspberry Filling
from Martha Stewart
- 170g butter (I always find it easier to measure butter in grams)
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 3/4 cup sugar
- 2 large eggs + 3 large egg yolks (reserve egg whites for meringue)
- 1 tsp vanilla extract
- 1 cup milk
- 1/4 cup raspberry preserve (recipe calls for raspberries too, but I didn’t have any)
- Preheat oven to 180°C, and butter the pans. Line the bottoms with parchment paper and butter that too! Dust with flour, the usual, you know?
- In a large bowl, beat butter and 1 cup sugar until fluffy and creamy
- Add eggs and yolks, one at a time, beating well after each addition. Add vanilla, beat until combined
- Add flour, alternating with milk, beginning and ending with flour mixture. Beat until just combined.
- Divide into your prepared pans, bake side by side for 30 mins or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, invert onto a cooling rack, remove parchment, cool completely.
- Apply raspberry preserve on top of one layer and place the second on top
- Meringue Frosting: Preheat oven to 230°C. With an electric hand mixer, beat reserved egg whites until soft peaks form, gradually add 3/4 cup sugar, 1 tbsp at a time, beating whites until stiff. Using a spatula, frost the top and side of the cake, lifting spatula eventually to make peaks. Bake until tips of the meringue browns slightly, about 2 minutes. DON’T LET IT BURN.
Reading through the comments on Martha’s website for this recipe, I found that a lot of people complained that it was dry, blablabla, but it was just perfect for me. I think it’s because Martha suggests keeping it refrigerated for a day, but I just baked, frosted, took it out for dinner and cut into it, so it was beautifully moist.
I suppose this is one of those cakes you have to serve immediately and just enjoy slightly chilled.
Enjoy, much love,