Meringue Raspberry Wholemeal Cake

Meringue raspberry wholemeal cake. The sweet-sour raspberry under yummy meringue on a wholemeal sponge cake. This is the perfect combination πŸ™‚ when you ask me. Again, one of my wholefoods cakes as only raw sugar and wholemeal flour have been used.

For the sponge cake, we need:

  • 4 eggs (divided into egg-whites and egg-yolks)
  • pinch of salt
  • 80g raw sugar
  • some vanilla sugar
  • 130g of wholemeal
  • 1 1/2 teaspoon baking powder
  • fresh or frozen raspberries
  • baking paper for the tray

Whisk the egg-whites with salt till stiff. Add slowly sugar + vanilla while still whisking. Add the egg-yolks and mix through just to combine. Mix baking powder with the wholemeal flour, add to the eggs-sugar mix and combine gently. Move into a tray.

Now is the time to do the meringue. No time for coffee or checking the facebook yet. You need:

  • 4 egg-whites (you can keep the egg-yolks to make some cookies later if you like)
  • pinch of salt
  • 250g raw caster sugar
  • pinch of vanilla sugar
  • one table spoon of potato or corn flour

Whisk the egg-whites with salt till stiff. Add slowly sugar + vanilla while still whisking. Add the flour and mix quick through to combine. Done!

Distribute now your raspberries on top of the sponge cake mix.  Then move the meringue mix and distribute on top of the raspberries. Your cake is ready to bake so put it into a hot oven and bake for about 30 minutes at 175 degrees Celsius. Take out of the oven and put aside to cool down.

You can use pretty much any fruit instead of the raspberries.

The sponge cake mix is now in the tray and waiting for the raspberries and meringue

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Chocolate Yogurt Cheesecake

Light, fruity, happy. Perfect for hot summer days or if a simple cheesecake is not what you are looking for. It is a light combination of cheesecake and yogurt with cherries to add some fruity flavor in to it. You can also use some other fruits like mandarins, peaches or any kind of berries. It is really very easy.

First of all, you need the chocolate base. You find the easy recipe for it here.

1. Dissolve 4 teaspoons of gelatin powder in half a cup of hot water and put aside to cool down. Then, get the cherries out of the glass into a sieve to remove the juice.

2. Now we need (all ingredients need to be cold straight out of the fridge):
500g cottage cheese
500g creamy Greek yogurt
200g raw sugar
juice from 1 lemon
Combine it with a blender to get a creamy smooth texture. Add the cool gelatin fluid and blend together. Depends on your room temperature and how cold were your ingredients, either your cheese mixture is already starting to set and you are ready to put the cake together, or you put it into a fridge to start the setting process before you go proceed. That’s pretty much it. Now put the cake together: 1. the sponge, 2. then a half of the cheese mixture, 3. the fruits, 4. the remaining cheese. Leave it in a fridge for at least 3 hours before serving. Grate some dark chocolate on top before serving. Enjoy!

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