Meringue Strawberry and Raspberry Rose Cream Cake

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An elegant Meringue Strawberry and Raspberry Rose Cream Cake, beautifully layered with fluffy meringue discs, vibrant red strawberries and raspberries, and luscious rose cream. The cake is adorned with a glossy strawberry glaze drizzled on top, creating a visually stunning and appetizing dessert.

Baking and Pastries, Desserts, Recipes

Imagine a cake with layers of crunchy meringue filled with strawberries and raspberries. The layers are held together with a smooth rose-flavored cream. On top and between the layers, there’s a shiny strawberry glaze. This Meringue Strawberry and Raspberry Rose Cream Cake is a tasty treat that everyone will love.

If you’re a fan of fruity flavors, don’t forget to check out this Easy Strawberry Cream Cheese Danish with Strawberry Jam. Now let’s jump to the recipe!

Ingredients List:

For the Meringue:

  • 6 large egg whites (room temperature, no trace of egg yolk)
  • 3 g (½ tsp) finely ground salt
  • 100 g (1/2 cup) monk fruit sweetener
  • 5 g (1 tsp) white vinegar
  • 109 g (1 cup) pecans, almonds, or pistachios, finely chopped

Berries and Cream:

  • 200 g (1 1/3 cups) strawberries, cut into small cubes
  • 100 g raspberries
  • 25 g (2 tbsp) Monk fruit sweetener
  • 15 g (1 tbsp) sugar-free rose water or vanilla

Cream:

  • 238 g (1 cup) chilled heavy cream
  • 217 g (1 cup) mascarpone
  • 15 g (1 tbsp) sugar-free rose water or vanilla
  • 13 g (1 tbsp) sweetener, ground to fine confectionery powder

Strawberry Glaze:

  • Strawberry liquid (from berries preparation)
  • Additional sweetener if needed

How to Make Meringue Strawberry and Raspberry Rose Cream Cake:

1. Prepare the Meringue:

  • Preheat the Oven: Preheat the oven to 350 F or 180 C. Lightly grease the sides of three 8-inch round cake pans and line the bottom with parchment paper. Alternatively, draw 8-inch circles on a parchment-lined baking sheet.
  • Whisk Ingredients: In a clean bowl, whisk the egg whites and vinegar. Add salt and whisk to light peak stage. Gradually add sweetener, beating well after each addition until glossy and at stiff peaks stage.
  • Add Nuts: Carefully fold in the chopped nuts.
  • Bake: Divide the batter equally among the pans. Smooth the tops and bake for 25 minutes. Remove and let rest for 5 minutes before transferring to a wire cooling rack.

2. Prepare the Berries:

  • Mix Berries: In a mixing bowl, combine the cut strawberries and raspberries. Sprinkle with sweetener and add rose water. Gently toss, cover, and set aside for at least 30 minutes.

3. Prepare the Cream:

  • Whip Cream: Beat the heavy whipping cream to medium stage. In a separate bowl, whip mascarpone with sweetener and rose water.
  • Combine: Gently fold the mascarpone mixture into the whipped cream and refrigerate until needed.

4. Prepare the Strawberry Glaze:

  • Reduce Liquid: Using a slotted spoon, remove the berry pieces and transfer to another bowl. Pour the remaining liquid into a small saucepan and cook over medium-low heat until it reduces to a glaze consistency. Add additional sweetener if needed.

5. Assemble the Cake:

  • First Layer: Place the first meringue disc on your serving plate. Spread one third of the cream mixture on top, followed by one third of the strawberries and raspberries. Drizzle some strawberry glaze between the layers.
  • Second Layer: Repeat with the second meringue layer.
  • Top Layer: Place the last disk on top, spread the remaining cream mixture, and drizzle the remaining strawberry glaze. Layer the last of the strawberries and raspberries on top.
  • Refrigerate: Refrigerate for a minimum of one hour before serving.

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