Sponge & meringue cake with raspberry confiture

Ingredients

Sponge Biscuit

125 grams (1/2 cup) butter
4 egg yolks
125 grams (2/3 cup) sugar
5 grams (1 teaspoon) vanilla sugar
150 grams (1 1/4 cups) flour
7 grams (1 1/2 teaspoons) baking powder
35 grams (2 1/2 tablespoons) milk

Meringue

4 egg whites
200 grams (1 1/2 cups) powdered sugar

Raspberry Confiture

250 grams (1 cup) raspberry puree (you can replace some part with rhubarb)
Lemon zest
50 grams (1/4 cup) sugar
5 grams (1 1/4 teaspoons) pectin NH
2 grams (1/2 teaspoon) lemon acid

The Cream

200 grams (1 cup) cream cheese
30 grams (1/4 cup) powdered sugar
40 grams (3 tablespoons) whipping cream

Equipment

Mixing bowls
Use various sizes for whipping up different components smoothly and efficiently.
Electric mixer
A stand or hand mixer to achieve those perfect stiff peaks and smooth batters.
Spatula
Essential for scraping down the sides of the bowl to ensure every bit is well-blended.
18-21cm (7.09-8.27 inch) cake tins
Make sure you have two ready so you can divide your dough evenly.
Parchment paper
Line your cake tins to prevent sticking and make cleanup a breeze.
Knife
Helpful for releasing the cake edges right after baking to avoid cracking.

Instructions

Step 1

Preheat your oven to 338°F (170°C) and line two 18-21 cm (7.09-8.27 inch) cake tins.

Step 2

For the Sponge Biscuit: In a mixing bowl, whip the room temperature butter with sugar and vanilla sugar until light and fluffy. Make sure your butter is at room temperature so it incorporates smoothly.

Step 3

Add the egg yolks one at a time, continuing to whip the mixture. Gradually mix in half of the flour combined with baking powder.

Step 4

Pour in the milk, then add the remaining flour and mix until smooth. Divide the batter evenly between the two prepared cake tins. Using equal portions will help your cakes bake evenly.

Step 5

For the Meringue: In a separate bowl, combine the egg whites and powdered sugar. Whip until stiff peaks form.

Step 6

Spread the meringue evenly over the uncooked cake batter in both tins. Spread the meringue gently to maintain its volume.

Step 7

Bake in the preheated oven for about 22 minutes, or until the meringue is a light golden color and the cakes are cooked through. You can bake both tins simultaneously or one after the other.

Step 8

Once baked, remove the cakes from the oven and run a knife around the edges to prevent cracking. Allow them to cool.

Step 9

For the Raspberry Confiture: Heat the raspberry puree and lemon zest to 104°F (40°C) in a saucepan. Add the pectin and sugar, then bring to a boil and cook for 2 minutes. Stir in the lemon acid and mix well. Let it cool. Use a thermometer to ensure precise temperature control.

Step 10

For The Cream: In a mixing bowl, combine the cream cheese, powdered sugar, and whipping cream. Whip until smooth and well integrated. Chill your mixing bowl and beaters to help the cream whip better.

Step 11

Assemble the Cake: Spread the cream over the first sponge biscuit with meringue. Top with the raspberry confiture (and fresh berries if desired). Place the second sponge biscuit with meringue on top. Enjoy your cake right away! Feel free to decorate with extra berries or a dusting of powdered sugar.

Servings

This delightful pastry is a showstopper on its own but let’s take it a notch higher with some creative serving suggestions. Picture yourself having a slice of this cake with a cup of freshly brewed coffee on a lazy Sunday morning – pure bliss! For a more lavish experience, serve each slice with a scoop of vanilla ice cream on the side. The cold, creamy texture of the ice cream pairs wonderfully with the cake’s light, airy meringue and rich, fruity confiture. Hosting a get-together? Decorate the top with an assortment of fresh berries and a sprinkle of powdered sugar for a visually stunning and mouth-watering centerpiece. Alternatively, cutting the cake into small cubes and serving them in little cupcake liners makes for delightful and easy-to-handle party treats. And for those special occasions, a drizzle of raspberry or chocolate sauce can elevate each slice to a gourmet level indulgence. Bon appétit!

Variations

For those needing gluten-free or vegan options, worry not – this recipe is easily adaptable to suit your dietary needs. Gluten-free: Use gluten-free flour blend as a direct substitution for the all-purpose flour. Ensure the baking powder you use is also gluten-free. Vegan: Substitute the butter with a plant-based margarine and replace the egg yolks with an egg replacer or unsweetened applesauce. For the meringue, use aquafaba (the liquid from a can of chickpeas) instead of egg whites. As for the cream, opt for a dairy-free cream cheese and whipping cream. With these adjustments, you can still enjoy a scrumptious and satisfying treat, tailored to your needs!

Faq

How do I know when my meringue has reached stiff peaks?
Lift the beaters from the bowl – if the meringue holds firm peaks that don't collapse, you're there!
Can I use frozen raspberries for the confiture?
Absolutely! Just make sure they're fully thawed and well-drained before using.
How can I prevent my meringue from cracking?
Avoid over-baking and make sure to run a knife around the edges of the cake immediately after removing from the oven.
What's the best way to store leftovers?
Keep the cake covered in the refrigerator. It stays fresh for up to 3 days.
Can I make the components in advance?
Yes, you can prepare the sponge biscuit and confiture a day before. Store them separately and assemble on the day of serving.
How do I ensure my egg whites whip up properly?
Make sure your mixing bowl and beaters are completely clean and free of any grease or egg yolk.