Raspberry meringue cake
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Raspberry meringue cake
  Meringue    Cakes  
Last updated 6/12/2012 1:19:54 AM. Recipe ID 51399. Report a problem with this recipe.
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      Title: Raspberry meringue cake
 Categories: Desert
      Yield: 8 Servings
 
  1 1/8 c  Flour
           Slightly more than 1/2 cup
           Butter
      1 tb Sugar
        pn Salt
  1 1/2 oz Cocoa
 
  Mix flour and softened butter, sugar, salt and chocolate with a wooden
  spoon in a large bowl.  Lay in and 8 inch glass oven dish, covering
  the bottom and sides as though it were a pie. (It is very crumbly
  because it is so short.) (Meaning short pastry.)  Put in preheat 300F
  oven for 15 minutes.  (The cake will be half-cooked when you remove
  it.)
  
  Then make the following meringue:
  
        3    egg whites 1 cup sugar
      1/2    teaspoon wine vinegar 1 teaspoon vanilla 1 pint fresh
  raspberries
  
  With an electric mixer, beat the egg whites, sugar and vinegar for 10
  minutes at high speed.  Add vanilla and beat another 5 minutes. Fold
  the cleaned raspberries into the meringue. Fill the half-cooked cake
  with the meringue and put in oven for another 15 to 20 minutes at
  250F.
  
  ***The original form of this cake used fresh currants, but as they are
  rarely available the Marquesa substituted raspberries.
  
  Dustings on the top of this cake would only add to its presentation. A
  dusting of chocolate powder, I think.
  
  




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Recipe ID 51399 (Apr 03, 2005)

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