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Lemon and raspberry cream cakes
Lemon and raspberry cream cakes
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Prep Time:
320 minutes
Cook Time:
Total Time:
320 minutes
Upgrade meringue with seasonal raspberries, creating a heavenly cake topping. Perfect for pairing with cream cakes!
Ingredients:
  • Melted butter, to grease
  • 200g Stem Ginger Cookies
  • 30g butter, melted
  • 60ml (1/4 cup) Grand Marnier
  • 160g (1/2 cup) lemon curd
  • 250ml (1 cup) Double Thick Custard French Vanilla
  • 2 eggs, separated
  • 300ml ctn double cream
  • Fresh raspberries, to serve
  • 2 egg whites
  • 0.63 gm cream of tartar
  • 100g (1/2 cup) caster sugar
  • 62.50 ml fresh raspberries, mashed
Instructions:
  • Prepare a baking tray lined with baking paper. Brush the interior of six 7.5cm-diameter, 6.5cm-deep pastry rings with melted butter and line them with non-stick baking paper. Arrange the rings on the tray.
  • Pulse the biscuits in a food processor until they form fine crumbs. Add the butter and Grand Marnier, and pulse until fully mixed. Divide the mixture among the prepared rings and press it down with a spoon to create the base. Chill in the freezer for 1 hour before serving.
  • Combine the zesty lemon curd and creamy custard in a bowl. Gently fold in the rich egg yolks. In another bowl, whisk the cream until soft peaks form, then fold it into the luscious custard mixture.
  • Whisk egg whites until soft peaks form, then gently fold into custard. Spread over biscuit base and freeze until firm, about 4 hours.
  • For the raspberry meringue, whisk the egg whites and cream of tartar in a spotless bowl until stiff peaks form. Slowly incorporate the sugar, beating thoroughly after each addition until the meringue is dense, shiny, and the sugar is almost fully dissolved. Gently fold in the raspberries.
  • Wrap a warm tea towel around the pastry ring to remove the frozen cake. Repeat with the remaining cakes, then transfer to serving plates and remove the paper. Top each cake with raspberry meringue and use a blowtorch to lightly brown. Serve with raspberries.

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