This Raspberry Lemon Parfait Cake is a deliciously refreshing dessert featuring a nutty meringue base, a zesty lemon parfait filling, and a vibrant raspberry coulis. Topped with fresh raspberries and a drizzle of white chocolate, this cake is both visually stunning and incredibly flavorful. The combination of crunchy nuts, creamy parfait, and tart raspberry makes for an unforgettable dessert experience.
Why You’ll Love This: This cake is a perfect blend of textures and flavors. The nutty meringue base provides a crunchy contrast to the smooth, citrusy lemon parfait. The raspberry coulis adds a delightful tartness that balances the sweetness of the cake. It’s a sophisticated dessert that is surprisingly easy to make, and it’s sure to impress your guests with its elegant presentation and delicious taste.
Perfect Occasion: Ideal for special occasions such as birthdays, holidays, or dinner parties, this cake is a showstopper that will leave a lasting impression. It’s also a fantastic choice for summer gatherings when a chilled, refreshing dessert is most appreciated. Serve it at brunch, afternoon tea, or any celebration where you want to offer a unique and delightful treat.
Decoration Tips: Enhance the cake’s appearance by arranging fresh raspberries on top and drizzling with melted white chocolate. Adding a few mint leaves or edible flowers can introduce a pop of color and make the cake even more visually appealing. Serve on a decorative cake stand to elevate its presentation.
Ingredients:
- For the Nutty Meringue Base:
- 2.5 egg whites
- 150g sugar
- 75g hazelnuts, chopped
- 50g dark chocolate, chopped
- 50g marzipan, grated
- For the Raspberry Coulis:
- 200g raspberries
- 50g sugar
- 1 tsp vanilla sugar
- For the Lemon Parfait:
- 6 egg yolks
- 50g powdered sugar
- 1 tsp vanilla sugar
- Juice and zest of 1 lemon
- 500ml heavy cream
- Additionally:
- 12 marshmallow-filled chocolates
- 200g fresh raspberries
- 50g white chocolate, melted
Instructions:
- Prepare the Nutty Meringue Base:
- Preheat the oven to 150°C (300°F). Line a 23-24 cm springform pan with parchment paper and grease the sides.
- Whip the egg whites until foamy, then gradually add sugar, beating until stiff peaks form.
- Gently fold in the chopped hazelnuts, dark chocolate, and grated marzipan.
- Spread the meringue mixture evenly in the prepared springform pan.
- Bake for about 30 minutes, then allow the meringue to cool completely.
- Make the Raspberry Coulis:
- In a saucepan, combine the raspberries, sugar, and vanilla sugar. Bring to a boil and let simmer for about 10 minutes.
- Blend the mixture into a puree and let it cool.
- Prepare the Lemon Parfait:
- In a large bowl, beat the egg yolks, powdered sugar, and vanilla sugar until light and fluffy, about 5 minutes.
- Gently fold in the lemon juice and zest.
- Whip the heavy cream until stiff peaks form, then fold it into the egg mixture until well combined.
- Assemble the Cake:
- Line the inside of the springform pan with a cake collar. Place the cooled meringue base in the bottom of the pan.
- Place the marshmallow-filled chocolates on the meringue base and lightly press them down.
- Pour the lemon parfait mixture over the chocolates and spread it evenly.
- Drizzle the raspberry coulis over the parfait and gently swirl it with a knife to create a marbled effect.
- Freeze the cake for at least 6 hours or overnight until firm.
- Decorate and Serve:
- Before serving, remove the cake from the springform pan and peel off the cake collar.
- Arrange fresh raspberries on top and drizzle with melted white chocolate.
- Let the cake sit at room temperature for about 15 minutes before serving to soften slightly.
Enjoy this delightful Raspberry Lemon Parfait Cake, a refreshing and elegant dessert perfect for any occasion!
