INGREDIENTS
200 g egg whites
200 g sugar
200 g powdered sugar
20 ml lemon juice
30 g vanilla sugar
CREAM
150 g 33% cream
150 g cream cheese
20 g powdered sugar
FILLING
200 g raspberries
30 g sugar
5 g pectin
• Place sugar, egg whites, vanilla sugar, lemon juice in a water bath and stir until the temperature reaches 45°C
• Beat at high speed until a thick, glossy meringue forms.
• Add powdered sugar, mix at medium speed of the mixer for about 30 seconds.
• Set aside and dry in a dehydrator for 4-4.5 hours at 75°C or in the oven at 100-120°C (control the time, everyone has different)
• Boil frozen raspberries, sugar and pectin for 2-3 minutes, cool.
• Whip the cream.
• Put raspberry filling on the bottom of the cake base, cream on top.
• Decorate with berries.
