Peach and Raspberry Cloud Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Use a flat-bottomed glass to crush anise seed. Ingredients:
5 large egg whites |
1/2 teaspoon cream of tartar |
1 cup plus 3 tablespoons sugar |
1 teaspoon vanilla |
1 teaspoon anise seed, crushed (see notes) |
3 firm-ripe peaches (about 1 lb. total), peeled |
1 1/2 cups raspberries |
1/2 teaspoon grated lemon peel |
3 tablespoons lemon juice |
Directions:
1. In a deep bowl, beat egg whites and cream of tartar with a mixer on high speed until frothy. Add 1 cup sugar, about 1 tablespoon every 30 seconds, beating whites until they hold stiff peaks. Beat in vanilla and anise.
2. Lightly butter and flour-dust an 8-inch cheesecake pan with removable rim. Spread meringue level in pan. Bake in a 275° oven until pale golden, 1 1/4 to 1 1/2 hours.
3. Run a thin-bladed knife between meringue cake and pan rim to release. Cool cake on a rack, about 20 minutes.
4. Thinly slice peaches; mix 2 cups slices with 1/2 cup raspberries, 1 tablespoon sugar, lemon peel, and 1 tablespoon lemon juice.
5. In a blender or food processor, whirl smooth remaining peaches, raspberries, 2 tablespoons sugar, and 2 tablespoons lemon juice. Rub puree through a fine strainer into a bowl; discard residue.
6. Remove pan rim and set meringue cake on a plate. Spoon sliced peaches and whole berries onto cake and drizzle with about 2 tablespoons fruit sauce. Cut cake into wedges and add remaining sauce to taste.
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