Frozen Raspberry and Dulce de Leche Cake

Indulge in the delightful contrast of textures and flavors with this Frozen Raspberry and Dulce de Leche Cake. This exquisite dessert layers crisp meringue discs with tangy raspberry jam and fresh raspberries, complemented by the rich sweetness of dulce de leche. Topped with a light and airy Chantilly cream, it’s a refreshing treat that’s sure to impress at any gathering.

Why You’ll Love This:

• Contrast of Flavors: The tanginess of raspberries pairs beautifully with the creamy, caramel-like sweetness of dulce de leche.
• Elegant Layers: The alternating layers of meringue, raspberry, and dulce de leche make for a stunning visual presentation.
• Refreshing Dessert: Perfect for a summer day, this cake offers a refreshing burst of fruitiness with every bite.

Perfect Occasion: Ideal for celebrations, summer picnics, or as a festive conclusion to a fine dining experience. This cake also makes a beautiful and thoughtful gift for special occasions like birthdays and anniversaries.

Decoration Tips:

• Garnish with Fresh Berries: Top the cake with fresh raspberries for a burst of color and flavor.
• Mint Leaves: Add mint leaves for a refreshing green accent and a hint of mint.
• Dust with Powdered Sugar: A light dusting of powdered sugar on the meringue layers adds a touch of elegance and sweetness.

Ingredients:

• 6 dry meringue discs
• 400g raspberry jam
• 200g fresh raspberries
• 500g dulce de leche

For the Chantilly Cream:

• 1.5 liters of whipping cream
• 150g granulated sugar

For the Meringue Discs:

1. Mix 180g of egg whites with 360g of sugar in a bowl. Place the bowl over a pot of boiling water, stirring continuously with a spatula until the sugar dissolves completely.
2. Remove from the double boiler and transfer to an electric mixer. Start beating on medium speed until the whites begin to form peaks, then increase the speed and continue beating until the meringue cools down and becomes firm and glossy.
3. On the dull side of parchment paper, mark six 20cm circles. Line a baking tray with the parchment paper, ink side down to avoid contact with the meringue.
4. Fill a piping bag with the meringue and pipe following the ink circles. Use the remaining space to make small meringues for decoration.
5. Bake at 100°C (212°F) for approximately 3 hours or until completely dry.

Enjoy this Frozen Raspberry and Dulce de Leche Cake, a stunning dessert that combines the best of sweet and tangy flavors with a delightful array of textures.