Ingredients
- 8 circles onto the paper
- 4 egg whites
- 2 meringue layers
- 2 baking sheets with parchment paper
- 1 day
- 1 ganache-topped meringue on a (plate)
- 3/4 tip (plain)
- 1/2 borders
- 1,500 gr raspberries (fresh)
- 700 ml more cream mixture
- 650 ml cream (heavy)
- 600 ml cream with remaining (heavy)
- 350 ml sour cream
- 350 ml cream mixture
- 300 gr sugar
- 200 gr sugar gradually
- 190 gr fine-quality bittersweet
- 100 gr sugar until it just holds stiff peaks
- 240 ml more cream mixture to a pastry bag fitted with
- 60 ml cream just to a (heavy boil)
- 45 ml water (cold)
- 8 gr gelatin (unflavored)
- 4 gr vanilla
- 1 ml cream of tartar
the star tip and reserve for decoration. Frost top and side of cake with remaining cream mixture and decorate with reserved mixture. Chill cake for at least 2 hours and up to 8 hours. Remove wax paper carefully and scatter remaining pint of raspberries around and on the cake. Cut into dozen wedges with a serrated or electric knife.
