Merengue cake with raspberry cream

Name: merengue cake with raspberry cream
Total time: 75 min
Yield: 8
Ingredients: 4 protein for the merengue; 200 gram powdered sugar for the merengue; 1 teaspoon white vinegar for the merengue; 20 gram almond shavings for the merengue; 250 gram mascarpone for the filling; 100 gram raspberry for the filling; 50 gram fine sugar for the filling; 100 gram mixed red fruit for the topping; powdered sugar for the topping; 75 gram White chocolate for the topping; 3 twig fresh mint for the topping

Ingredients

Directions

Preheat the oven to 140 ° C. Beat the egg whites for the merengue with the icing sugar and a pinch of salt with a mixer until shiny stiff peaks.
Finally, beat in the cornstarch and vinegar.
Using a board, draw 2 circles on 2 pieces of baking paper and put them on the baking sheets.
Spread the protein foam over the circles and sprinkle with almond shavings. Slide in the oven and let the egg whites cook in about 1.5 hours, but do not discolour too much.
Remove the merengue from the oven and allow to cool. Beat the mascarpone with the raspberries and sugar to a lumpy cream.
Divide 2/3 of them over the middle of 1 merengue and put some fruit on it.
Cover with the other merengue and spread the rest of the cream over this.
Decorate with the rest of the fruit and sprinkle with icing sugar. Garnish with the chocolate and some sprigs of mint. Serve immediately.