Recipe courtesy of Geoffrey Zakarian
Raspberry and Cream Concorde Cake
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- Level: Intermediate
- Total: 12 hr 30 min (includes chilling time)
- Active: 55 min
- Yield: 10 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 610
- Total Fat
- 27 g
- Saturated Fat
- 17 g
- Carbohydrates
- 89 g
- Dietary Fiber
- 4 g
- Sugar
- 81 g
- Protein
- 8 g
- Cholesterol
- 81 mg
- Sodium
- 318 mg
This traditional French meringue cake is the ultimate showstopper. It hits every note you want in a dessert — crispy, creamy, fruity and perfectly sweet. Meringue takes a bit of technique but is truly quite simple once you master it.
- Level: Intermediate
- Total: 12 hr 30 min (includes chilling time)
- Active: 55 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 610
- Total Fat
- 27 g
- Saturated Fat
- 17 g
- Carbohydrates
- 89 g
- Dietary Fiber
- 4 g
- Sugar
- 81 g
- Protein
- 8 g
- Cholesterol
- 81 mg
- Sodium
- 318 mg
Ingredients
Raspberry Filling:
Meringue:
Whipped Cream:
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Directions
Special equipment:
3 half-sheet trays; a piping bag fitted with a 3/4-inch round piping tip- For the raspberry filling: In a small bowl, whisk together the cornstarch and 1 tablespoon water until dissolved. Add the raspberries, granulated sugar, lemon juice, salt and cornstarch mixture to a small saucepan over medium heat. Stir with a silicone spatula, gently mashing the raspberries as they start to cook. Bring to a boil and boil for 3 minutes, stirring occasionally. Remove the pan from the heat and stir in the vanilla bean paste. Chill for 8 hours or up to overnight.
- For the meringue: Preheat the oven to 250 degrees F and line 3 half-sheet trays with parchment paper. On one side of each piece of parchment, draw an 8-inch circle, then flip the parchment paper so that the side you drew on is face-down. Set aside.
- Add the egg whites, caster sugar, cornstarch, vanilla bean paste, cream of tartar and salt to a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the meringue holds stiff peaks and the sugar is dissolved, 8 to 10 minutes. Transfer the meringue to a piping bag fitted with a 3/4-inch round piping tip. Starting in the center, pipe a thin disc of meringue on each parchment circle, stopping just before you get to the edge. With the leftover meringue, pipe long strips alongside the discs. Use an offset spatula to smooth out the tops of the meringue discs. Bake the meringues until they feel crisp when you tap the tops, but are still pale in color, 1 hour 30 minutes. Shut off the oven and leave the meringues inside, allowing them to cool down as the oven cools. The meringues can be kept in a sealed container for up to one week. (If the humidity levels are high, they will not last as long and should be used immediately.)
- For the whipped cream: Place a large metal bowl in the freezer for 10 minutes.
- Using a hand mixer, whip the cream in the chilled bowl until soft peaks form. Sift in the confectioners’ sugar and add the vanilla bean paste. Whip again until the mixture reaches stiff peaks. Chill until ready to assemble.
- To assemble: On a cake stand or serving plate, spread a bit of whipped cream in the middle to act as glue. Place one meringue disc down in the center and spread an even, thin layer of whipped cream on top. Spoon some of the raspberry filling evenly over the cream, not going all the way to the edge so that it doesn’t seep out. I like to create a little rim with the whipped cream to help this as well. Repeat with the second disc. Place the third disc on top and proceed to cover the top and sides of the cake with whipped cream.
- Cut the meringue sticks into roughly 1-inch pieces and use to decorate the entire surface of the cake. Place as many fresh raspberries as desired on top. Refrigerate for a minimum of 4 hours before serving, but the cake will last in the fridge for up to 8 hours.
