Frozen Cream Cake with Raspberries and Meringue - Fryst gräddtårta med hallon och maräng

FROZEN CREAM CAKE WITH RASPBERRIES

AND MERINGUE

Fryst gräddtårta med hallon och maräng

1 cake, 8 to 10 pieces

Layer:

3 egg whites

0.6 cup sugar

Filling:

3½ oz flaked almonds

4 eggs

0.2 cup sugar

1.6 cup heavy cream

5.3 oz frozen raspberries

0.4 cup Nutella

Decoration:

raspberries

Preheat oven to 212F.

Beat the egg whites until stiff. Add sugar, little by little, while beating to a glossy, firm meringue. Draw a circle on a baking paper, diameter approx 9 inches, and spread 2/3 of the meringue out within the circle. Pipe out "tips" of the remaining meringue. Bake for 1½ hours until the meringue is dry.

Roast the flaked almonds in a frying pan (without any fat) until nicely colored. Separate the eggs and beat the whites with half of the sugar until firm and foamy. Beat the egg yolks with remaining sugar. Beat the cream and gently stir cream, half of the almonds and crushed meringue "tips". Gently stir in the egg whites and slightly mashed raspberries.

Place the meringue layer in a springform pan, diameter approx 10 inches. Heat up the Nutella over a hot waterbath and drizzle it into the batter. Pour it in the pan and freeze for at least 4 hours. Decorate with remaining almonds and perhaps raspberries.

Enjoy!

Bella