Want to compete with Foreigners? It’s Noreen’s Meringue Cake with Raspberries.

Meuringue CakeIt hurts me to write this post. I feel like I am putting another nail in my blogging coffin. You see, this post has me acting as “you’re in my way in the kitchen” photographer while the Wife prepares a recipe given to her by my revered mother-in-law. The real problem for me is that it is the dessert course of our multi-blog meal where we cooked along with Stefan on his and Kees trip to Tipperary. That is only a problem because my best efforts were knocked into a pretty degrading and distant third place.

I don’t do third place easily. So, without further truculence from me, here’s the list of ingredients:

  • 4 egg whites
  • 250 gms of caster sugar
  • 1/2 a teaspoon of vanilla essence
  • 1/2 a teaspoon of white vinegar
  • 125 gms of finely chopped roast almonds
  • 1 pinch of salt
  • 2 punnets of fresh Irish raspberries
  • 250 ml of fresh Irish cream

Whisk the eggs into stiff peaks, adding the vinegar, vanilla and salt at about half way through.

A quick shot of the 'stiff peaks' before being sent away by the Wife.

A quick shot of the ‘stiff peaks’ before being sent away by the Wife.

Next, slowly whip in the sugar until you have a nice shiny texture. You will have already roast the almonds for about 8 minutes at 170ºC, let them cool chopped them nice and fine. Next, fold them into the meringue mixture, being careful to not over stir.

Folding in the delicious almonds. You could use walnuts or hazelnuts just as easily.

Folding in the delicious almonds. You could use walnuts or hazelnuts just as easily.

Divide the mixture between two lined and oiled 8″ baking tins.

It's hard for the photographer to not sample the mixture at this stage.

It’s hard for the photographer to not sample the mixture at this stage.

Smooth it out nicely without knocking too much air out of the mixture.

Threats from the Wife prevented me sampling.

Threats from the Wife prevented me sampling.

Pop these in a 150ºC oven for 40 minutes. Take them out and turn them out onto a wire cooling rack.

The cakes collapse a little at this stage. This is not a bad thing.

The cakes collapse a little at this stage. This is not a bad thing.

Let the cakes cool. Whip the cream and add it to one of the sides of cake.

A pouring shot or two helps any post. This one is no exception.

A pouring shot or two helps any post. This one is no exception.

Arrange (load on) the raspberries, reserving about half of them to make a nice coulis.

At this stage, she would not let me near it. Hence, shot from across the kitchen.

At this stage, she would not let me near it. Hence, shot from across the kitchen.

Add the remaining raspberries and a few grammes of sugar to a saucepan. Do this to taste.

Pouring shot number two. Adding the sugar to the raspberries.

Pouring shot number two. Adding the sugar to the raspberries.

Reduce this to a nice consistency. Strain through a sieve.

We could not resist another pouring shot. These have to be the very last raspberries of the season.

We could not resist another pouring shot. These have to be the very last raspberries of the season.

Place the top half on the cake.

Once the cake is together, it will be difficult to avoid cutting it.

Once the cake is together, it will be difficult to avoid cutting it.

Slice the cake and serve with the delicious coulis.

The last of the (pretty sloppy) pouring shots. A truly decadent cake.

The last of the (pretty sloppy) pouring shots. A truly decadent cake.

This cake should be big enough to serve eight people. It was while we divided the second half out between us that we agreed it was a real triumph. The Wife and Stefan can fight it out for first place.

I am too full of cake to care about coming in a pathetic third place.

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Latest comments
  • Console yourself with the knowledge that even if you have made a pig of yourself, it’s just meringue and is therefore at least 90% air…If you say it often enough, you may come to believe it!

  • She whipped you with this one I’m afraid.

  • I’ve been in that you’re-just-the-photographer position myself more than once. You have my sympathies. The indignities we endure. Ken

    • Eating the second half of the cake was my only compensation.

  • What a lovely double pavlova!! But we would not know exactly how so were it not for the marvellous photography of you, Milord 😉 !!

  • Third schmird. Look on the bright side — at least you got to fill your belly with some delicious-looking cake. That raspberry sauce looks amazing.

    • Thanks Tommy, it was pretty good indeed.

  • I really liked the texture of the meringue and will definitely make a similar cake soon — probably with amarena cherries as they go well with almonds.
    I didn’t have the pleasure to meet Noreen, but I feel like I almost know her after staying at her house, having “drinkies” in her lounge as per her wishes, and eating her cake 😉

  • I hope you made your risotto before this dessert was prepared. Seeing this cake, I wouldn’t have bothered making my dish and thrown in the kitchen towel. Decadent is the perfect word to describe it and what a way to end the meal.

  • sorry, Conor, but you cannot compete with a meringue cake…and with raspberries none the less! while I haven’t tasted any of the dishes, I think this deserves the first place 🙂

    • It is definitely between the other two. I suspect the cake shaded it.

  • Oh, just gorgeous! My kind of dessert too!

    • It is one of those into which one would like to do a face plant, if that is not too infantile.

  • I can do some serious meringue baking and eating. I’ve done a couple posts myself on it. Never tire of the stuff. This recipe does look like a winner and I like the addition of almonds. wt

    • The almonds are great. Stefan suggested roasting them and it really added a nice extra bit of aroma and flavour.

  • I love the chewy airy texture of meringue– reminds me of macarons. But have never made a meringue cake– this looks so decadent!

  • Stunning cake Noreen. Great photos Conor a.k.a Bronze medalist!!! Haha… just kidding. With such accomplished cooks I would’ve been happy to have been fourth runner up! Sounds like you all had a momentous meal… glad that you and Stefan managed to have a cook up together. Time spent with likeminded bloggers is definitely a wonderful thing!

    • It was a great time and great fun indeed. They are good people.

  • yummmmmmy one creamy, fluffy and amazing delicious cake that got to be taste it and that with pleasure 😉

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