- 8
- 30 mins
- 31 mins
Ingredients
- 3/4 cup Slivered or sliced almonds
- 5 Egg Whites at room temperature
- 1 1/4 cups Granulated sugar
- 1/2 tsp. Vanilla
- 1 cup Heavy cream
- 1 8 oz Fresh raspberries
- Powdered sugar
Preparation
Step 1
The cake can be assembled 1-2 hours ahead of time.
300 degree oven. Line 2 9-inch round cake pans with circles of baking parchment paper and set aside.
Bake nuts in a shallow pan for 10 minutes, then remove and cool to room temperature.
Put nuts in a food processor and whirl with the metal blade until finely chopped.
Turn oven heat up to 350 degrees.
Beat egg whites til stiff then add granulated sugar, bit by bit as you continue to beat. The mixture should be very stiff and glossy.
Fold in vanilla and nuts. Divide mixture between pans and swirl the top of one with a fork. Bake 35 to 40 minutes. Cool to room temperature.
Whip cream until it holds a peak and add raspberries and powdered sugar to taste - not too much, for the meringues are sweet. Remove meringues from the pans. Lay the unswirled one on a serving plate and spread raspberry cream over, then top with the swirled meringue. Sift a little more powdered sugar over the top.