Meringue Stack Cake with Whipped Cream, Lemon Curd, and Berries
supergolden bakes
supergolden bakes
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Ingredients

  • Serves 6
  • 180 ml | 6fl oz aquafaba (water drained from a 400g/14oz can of chickpeas)
  • 200 g | 7oz | just under 1 cup (caster) sugar
  • 1 tbsp cream of tartar or arrowroot
  • 1 tsp cider vinegar
  • 1 tsp vanilla paste
  • Filling and topping
  • 300 ml | 10fl oz double or whipping cream
  • 200 g | 7oz icing sugar
  • 1 tsp vanilla paste
  • lemon or berry curd (store bought or homemade)
  • about 100g | 3.5oz fresh berries to decorate and fill
  • blueberries, cherries, blackberries
  • grated lemon zest or icing sugar to dust
  • edible flowers (optional) to decorate

Instructions

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