Almond cake with raspberries, blueberries and meringue

Almond cake with raspberries, blueberries and meringue

For 12 people

About this dish

DessertFor12 people


220 g sugar
4 eggs
1 tsp vanilla extract
160 g self-rising baking flour
½ tsp salt
120 g almond flour
150 g butter
125 g raspberries
125 g blueberries

4 proteins
100 g sugar

– guard
– peeler
– scraper
– food processor
– large bowls
– gas torch (blow torch)

Preheat oven to 160 ℃, lower and upper heat. Melt the butter on low
fire, do not let get too hot. Halve the raspberries.
– Place the sugar, eggs and vanilla in the food processor and mix on high speed until
the mixture is white and fluffy.
– Sift the baking flour and salt and gently spat it in.
– Then do the same with the butter and almond flour.
– Transfer the batter to a lined dense baking pan lined with baking paper and spread the
fruit on top.
– Bake the cake until done in about 30 minutes.
– Dump the cake onto a wire rack and let cool slightly.

– Put the egg whites with the sugar and a pinch of salt in a food processor.
– Beat egg whites on high speed until a firm, white foam forms.

Finishing and serving
– Divide the cake into pieces and place a piece on each plate.
– Transfer the beaten egg whites to a piping bag and pipe a nice pattern on the cake pieces.
– Carefully color the foam light brown with the gas burner.

For more tasty recipes, check out the Gaggenau cookbook

View Gaggenau projects here

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