Raspberry Meringue Cake

Raspberry Meringue Cake recipe



For the cake

  • 75 g butter at roomtemperature (2.75 oz)
  • 3/4 dl caster sugar (¼ cup + 1 tbsp)
  • 2 egg yolks
  • 1 dl all-purpose flour (¼ cup + 3 tbsp)
  • 1 tsp baking powder
  • 1/2 dl milk (3 tbsp + 1 tsp)

For the meringue

  • 2 egg whites
  • 1 dl caster sugar (¼ cup + 3 tbsp)

For the filling

  • 2 dl whipping cream (¾ cup + 1 tbsp)
  • 1 tbsp caster sugar
  • 1/2 tsp vanilla sugar

For the Decoration

  • 6 dl raspberries (2 1/2 cups)
  • icing sugar


Preheat the oven to 175 degrees celsius (347 °F). Butter and line a 24 cm size springform pan.

Separate the egg whites and the egg yolks. Using an electric mixer, whip the butter and sugar until light and fluffy. Add the egg yolks one at the time mixing well. Mix the dry ingredients and add them into the dough through a sieve in small portions alternating with the milk. Spread the dough into the cake pan.

Whip the egg whites until foamy and add the sugar a little at a time whipping well. Whip until the meringue is thick and shiny. Spread the meringue into the cake pan onto the dough.

Bake in the middle of the oven for 30 minutes.

Whip the cream and add the sugar and the vanilla sugar. Spread the whipped cream onto the cooled cake. Decorate with raspberries and icing sugar.