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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgA crunchy and creamy dessert, perfect all year round. Well-balanced and packed with flavour, this is sure to be a family favourite.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200°C, gas mark 6. Butter and base line 2 x 20-22cm non-stick, cake tins. Using an electric whisk, beat the butter and 100g of the sugar together in a bowl until pale and creamy, then whisk in the egg yolks, vanilla and milk. Sift over the flour and gently fold in. Divide equally between the prepared tins.
Using clean beaters, whisk the egg whites in a bowl until they form soft peaks. Gradually beat in the salt and remaining 200g sugar to make a glossy meringue. Spread over the sponge mixture then scatter over the flaked almonds. Bake for 15-20 minutes until golden and set. Leave to cool in the tins.
When ready to assemble, remove the cakes from the tins. In a bowl, whisk the cream to form soft peaks. Spoon over one of the cakes and scatter over the raspberries. Top with the second cake and dust lightly with icing sugar before slicing and serving.
Using golden caster sugar gives your raspberry meringue cake a subtle caramel flavour and golden colour.
Typical values per serving when made using specific products in recipe
Energy | 2,303kJ/ 551kcals |
---|---|
Fat | 32g |
Saturated Fat | 16.9g |
Carbohydrates | 57.8g |
Sugars | 43.7g |
Fibre | 1.7g |
Protein | 8g |
Salt | 0.8g |
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£2.65Price per unit
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£3.95Price per unit
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70pPrice per unit
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£1.40Price per unit
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£2.40/kg