|French Caribbean Cuisine|
|by Stephanie Ovide|
This marvellous cookbook contains over 150 authentic recipes from the French islands of Guadeloupe and Martinique.
Tip: Try meringue cake for more results.
1 - 7 of 7 for raspberry meringue cake
Line 8 inch round cake pan with wax ... a layer of raspberry sherbet. Cover with ... with hands. Prepare meringue. Remove paper ... Serve at once. Serves 8.
Cream butter and ... Add 1/2 cup cake flour alternately with ... Add vanilla. Spread meringue on top of ... cream. Top with second cake - meringue side up.
Preheat oven to 350 degrees. Combine cake mix, butter and ... continue beating until meringue forms firm peaks; ... in 1 1/2 x 1 inch bars. Makes 48 bars.
Beat 6 egg ... buttered 9 inch cake tins at 300 ... completely. Place 1 meringue on cake plate. ... children's requested birthday cake! An old family recipe.
Beat into soft ... cookie sheet. Spread meringue on each of ... 2 tablespoons of raspberry gelatin. Put 2 ... in center of cake plate to hold ... 6 hours before serving.
A striking ivory-white ... high speed until meringue forms soft glossy ... 45 minutes. Remove cake to rack. Turn ... white and blue is good for 4th of July.
Start oven at ... a time. Spread meringue in a greased ... Set in refrigerator all day. When serving, cut in squares and top with fresh or frozen fruit.
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