Recipe Archives->Cakes->Raspberry Meringue

Raspberry Meringue Cake

1 1/8 cups flour   
slightly more than 1/2 cup butter       
1 tablespoon sugar   
1 pinch salt    
1 1/2 ounces cocoa   

3 egg whites      
1 cup sugar   
1/2 teaspoon wine vinegar    
1 teaspoon vanilla 
1 pint fresh raspberries       

Mix flour and softened butter, sugar, salt and chocolate with a
wooden spoon in a large bowl.  Lay in and 8 inch glass oven dish,
covering the bottom and sides as though it were a pie.  (Mixture
will be crumbly.)

Put in preheat 300F oven for 15 minutes.  (The cake will be
half-cooked when you remove it.)

Make the following meringue: With an electric mixer, beat the egg
whites, sugar and vinegar for 10 minutes at high speed.  Add vanilla
and beat another 5 minutes.  Fold the cleaned raspberries into the
meringue. Fill the half-cooked cake with the meringue and put in
oven for another 15 to 20 minutes at 250F.

Dust the top of cake with cocoa chocolate powder, if desired

Printable version: raspberry-meringue.txt.