×
Switch to Afrikaans

Frozen raspberry-meringue fridge cake

  • 35 min
  • 45 min
  • 10
  • Easy
FavoriteLoadingAdd to My Recipe Book
Frozen raspberry-meringue fridge cake

Recipe Ingredients

  • 49 Bakers Nuttikrust
  • 6 tbsp unsalted butter, melted
  • 3 cups fresh raspberries
  • 1 tbsp lemon juice
  • 2 cups very cold heavy cream
  • 3 tbsp icing sugar
  • 2 large egg whites
  • ½ cup granulated sugar
  • piping bag with large star tip
  • kitchen blowtorch

Recipe Directions

  1. In a food processor, pulse the biscuits to form fine crumbs. Add the melted butter and pulse to combine. Transfer to a 23cm pie dish and press evenly on the bottom and up the sides. Refrigerate for at least 20 minutes.
  2. Wipe out the food processor, then purée the raspberries and lemon juice until smooth. Working over a bowl, push the raspberry purée through a fine-mesh strainer; discard the seeds.
  3. Using an electric mixer, beat the cream and sugar in a large bowl on medium speed, gradually increasing to medium-high, until stiff peaks form. Spoon a third into the raspberry purée and mix to combine. Fold in the remaining sugared cream, then spread evenly into the crust.
  4. Freeze until the mixture is set, at least 8 hours and up to 2 days, covering lightly with clingwrap after 1 hour.
  5. After an hour, bring 2,5cm-deep water to a boil in a medium pot, then reduce to a simmer. Set a very clean bowl over the pot (without touching the water). Add the egg whites and sugar, and whisk until the sugar dissolves. (Test by rubbing between two fingers – you should not feel any grains.) Remove from the heat and beat the mixture on high speed for 7 to 10 minutes until stiff peaks form.
  6. Transfer to a large piping bag fitted with a large star tip and pipe small rosettes all over the top of the fridge cake.
  7. Using a blowtorch, lightly char the top of the rosettes. Serve or freeze for up to 4 days. For easiest cutting, set in the refrigerator for 30 minutes before serving.
  8. EACH SERVING: About 1 630kJ, 4g protein, 31g carbohydrate, 28g fat (17,5g saturated), 73mg cholesterol, 0g fibre, 99mg sodium.
  9. GH TIP: Work quickly when toasting the meringue topping so the fridge-cake filling doesn’t start to melt.

Like this?
to our Free Good Housekeeping Newsletter
'); mywindow.print(); mywindow.close(); return true; } function print_section() { var w=window.open(); w.document.write(jQuery('#print_content').html()); w.print(); w.close(); }