Rose Hip Meringue Cake Recipes

MERINGUE CAKE WITH WHIPPED CREAM AND RASPBERRIES

Steps:

• The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
• Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.
• Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
• In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
• Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
• Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed.
• No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.

ROSE-HIP MERINGUE CAKE

Steps:

• Mix the butter and 125g sugar well.
• Stir in the egg yolks one by one. Mix the flour and the baking powder, and then mix it into the egg yolk mixture alternately with the milk.
• Cover the bottom of a greased 23 x 33cm baking tray with the mixture you've just made.
• Bake for 15 minutes at 170 degrees celcius (or gas mark 4), or until the surface is firm.
• Once firm, leave the base to cool slightly. Then, cover it with a layer of rose hip jam.
• For the meringue, beat the egg whites until they are stiff, and then whip in the remaining sugar.
• Layer the meringue on top of the jam.
• Bake for 30 minutes at 150 degrees celcius (or gas mark 2), or until the meringue is stiff and golden.