Raspberry Meringue Cake

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	3 hrs 35 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Thinly slice 40g white couverture with a peeler and set aside.
Put the corn flakes in a freezer bag and roughly crumble with a rolling pin. Add the meringues and crumble again. Put both in a bowl.
Chop the rest of the couverture and melt it in a water bath. Add to the breadcrumbs and mix. Press on a cake tin.
Soak gelatin.
Rub the lime peel, squeeze out the juice. Wash and drain raspberries if necessary. Puree the raspberries, lime zest + juice with the sugar and pass everything through a fine sieve.
Squeeze out the gelatine and dissolve it. Stir in 5 tablespoon raspberry puree. Stir into the rest of the raspberry puree. Set aside 1/3 of the puree. Stir the sour cream into the rest of the raspberry puree and refrigerate for 15 minutes.
Whip the cream. As soon as the raspberry puree begins to gel, carefully fold in the cream. Put the raspberry cream on the cake base. Chill for 10 minutes and decorate with the rest of the raspberry puree.
Chill the cake in the refrigerator for at least 2 hours and then sprinkle with the chocolate chips.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.