Raspberry Meringue Cake
silicon (Si)
Vitamin B2
molybdenum (Mo)
phosphorus (P)
cobalt (Co)
sulfur (S)
Description
Delicate dessert made of crispy meringue, whipped cream and fresh raspberries
- Preheat oven to 100°C. Line a baking sheet with parchment paper.
- Whisk egg whites with a pinch of salt until soft peaks form.
- Gradually add powdered sugar, continuing to whisk until stiff glossy peaks form.
- Gently fold in lemon juice and corn starch with a spatula.
- Spoon the meringue onto the parchment in a circle about 10 cm in diameter, making a slight indentation in the center.
- Bake the meringue for 60-75 minutes until crisp, then turn off the oven and leave it to cool inside.
- Whip the chilled cream until stiff peaks form.
- Place the whipped cream on the cooled meringue.
- Top with fresh raspberries and mint leaves.
817
245 kcal / 100 g
kcal
8.8 g
2.6 g / 100 g
Protein
77.9 g
23.4 g / 100 g
Carbohydrates
52.9 g
15.9 g / 100 g
Fats
3.1 g
0.9 g / 100 g
Ash
3.3 g
1.0 g / 100 g
Fiber
56.3%
Water
69.0 g
20.7 g / 100 g
Sugars
7.9 g
2.4 g / 100 g
Starch
0.19 g
0.06 g / 100 g
Omega-3
0.76 g
0.23 g / 100 g
Omega-6
32.3 g
9.7 g / 100 g
SFA
