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Raspberry Meringue Cake (P, KLP)
Source: Patricia Connell in Bon Appetit Magazine, April, 1985
Serves: 12

Matzo cake meal (for pan)
3 egg whites, room temperature
1/4 teaspoon fresh lemon juice
Pinch salt
1 teaspoon vanilla, (optional)
1/2 cup plus 2 tablespoons sugar
1/3 cup finely ground blanched almonds
1/4 cup potato starch

Honey-Raspberry Cake:
6 eggs, separated, room temperature
2/3 cup sugar
1/3 cup vegetable oil
1/4 cup honey
1/4 cup strained raspberry jam
1 teaspoon vanilla, (optional)
1/4 teaspoon salt
1/2 cup matzo cake meal
1/4 cup potato starch
2-1/4 cups strained raspberry jam
Fresh raspberries, (optional)

Make Meringue:
Preheat oven to 325°F. Grease 2 baking sheets; dust lightly with cake meal. Draw 10" circle in center of 1 sheet and 8" circle in center of second.

Using electric mixer, beat whites, lemon juice and salt in large bowl until soft peaks form. Mix in vanilla. Add 1/2 cup sugar one tablespoon at a time and beat until stiff but not dry. Combine remaining 2 tablespoons sugar, almonds, and potato starch and gently fold into whites.

Cover 10" circle on prepared baking sheet with 1/2"-thick layer of meringue. Cover 8" circle on prepared sheet with remaining meringue. Bake until layers are dry and lightly colored, about 35 minutes. Transfer to racks and cool completely.

Make Cake:
Preheat oven to 350°F.

Using electric mixer, beat yolks and 1/3 cup sugar in large bowl until slowly dissolving ribbon forms when beaters arc lifted, about 5 minutes. Gradually mix in oil, honey, 1/4 cup jam and vanilla.

Using clean, dry beaters, beat whites and salt until soft peaks form. Add remaining 1/3 cup sugar 1 tablespoon at a time and beat until stiff but not dry. Spoon 1/4 of whites over yolk mixture; sift cake meal and potato starch over and gently fold together. Fold in remaining whites.

Spread batter in ungreased 10" springform pan. Bake until cake is springy to touch, about 50 minutes, covering top with foil if cake browns too quickly. Immediately invert pan on rack. Cool cake in pan.

Run knife around edge of cake; remove springform. Using long serrated knife, split cake into two layers. Slide spatula under cake to release pan bottom. Transfer bottom layer to platter.

Spread with 3/4 cup jam. Top with 10" meringue layer, pressing very lightly. Trim meringue to even edges. Spread meringue with 3/4 cup jam. Top with second cake layer.

Crush 8" meringue layer to coarse crumbs, using processor or rolling pin. Spread remaining 3/4 cup jam over top and sides of cake. Press meringue crumbs into sides and over top of cake. Let stand at least 3 hours to soften meringue layer. Garnish with raspberries.

To soften the meringue layer, assemble this elegant and colorful dessert at least three hours before serving.

Posted by Carole Walberg

Nutritional Info Per Serving: 177 Calories; 8g Fat (41.2% calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary Fiber; 94mg Cholesterol; 86mg Sodium.
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1-1/2 Fat; 1 Other Carbohydrates.