deZaan Cocoa Raspberry Meringue Crumb Cake
Rich Terracotta Crumb Cake with Fresh Raspberries, Vanilla Bean Meringue and Raspberry Jam
Course: Dessert
Keyword: crumb cake
Servings: 60 12 g portions
Stand mixer
Molds
Oven
double boiler
Torch
piping bag
Part 1: Rich Terracotta Crumb Cake
Part 2: Vanilla Bean Meringue
- 80 g Egg whites
- 160 g Granulated sugar
- 8 g Vanilla bean paste
Part 3: Assembly
- Rich Terracotta crumb cake
- Vanilla bean meringue
- Raspberry jam
- Freeze dried raspberry
Part 1: Method
In a stand mixer, cream the butter and sugar with the paddle attachment until light and fluffy, about 5 minutes.
Add in the vanilla and eggs, a little at a time. Scrape between each addition.
Sift the flour, Rich Terracotta, baking powder, baking soda and salt.
Alternate adding the dry ingredients and sour cream into the mixer in three additions.
Portion into sprayed molds at 12 grams each and place half of a fresh raspberry centered on top. Gently push it in.
Bake at 165°C/325°F for about 8-10 minutes.
Part 2: Method
Combine the ingredients in a bowl and place over a double boiler. Whisk constantly until the mixture reaches 82°C/180°F.
Pour the mixture into the bowl of a stand mixer and whisk on high with the whisk attachment.
Continue to whisk until cool. Bag with a round tip.
Part 3: Method
Pipe the meringue on top of the crumb cake.
With the back of a ½ teaspoon, create an indent in the center of the meringue.
Pipe the raspberry jam in the center of the meringue.
Lightly torch the meringue.
Garnish with a few pieces of freeze dried raspberries.