Raspberry meringue gateau

Yield: 1 servings

Measure Ingredient
4 \N Egg whites
1 \N Pinches salt
225 grams Caster sugar; (8oz)
½ teaspoon Vanilla essence
110 grams Ground almonds; (4oz)
300 millilitres Whipping cream; (10fl oz)
1 tablespoon Frambois; (french raspberry
\N \N ; liqueur)
700 grams Raspberries; (1 1/2lb)


Beat the egg whites and salt until they form stiff peaks. Beat in 2 tbsp of sugar then fold in the remaining sugar a little at a time. Fold in the vanilla and almonds.

Divide the mixture into 2 prepared tins (lined 8 inch cake tins) and bake for 1¼ hours at 180?C/350?F/gas mark 4. Cover with foil if the meringues are browning too quickly. Leave to cool for 5 minutes before removing from the tins.

Whip the cream until firm and stir in the Frambois. Spread half the cream in an even layer on one meringue base and top with half the raspberries.

Top with the other meringue and spread the remaining cream on top and arrange the remaining raspberries over the cream.

Converted by MC_Buster.

Per serving: 2017 Calories (kcal); 166g Total Fat; (69% calories from fat); 54g Protein; 107g Carbohydrate; 414mg Cholesterol; 477mg Sodium Food Exchanges: 1 ½ Grain(Starch); 5 Lean Meat; 0 Vegetable; 4 ½ Fruit; 30 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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