Malinowa Chmurka (Polish Raspberry Cloud Cake) on a Shortcrust Base
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Source: https://recipheon.com/en/recipes/desserts/malinowa-chmurka-polish-raspberry-cloud-cake-on-a-shortcrust-base
About this recipe
Malinowa chmurka on a shortcrust base is a striking dessert with buttery pastry, a raspberry layer, fluffy cream, and meringue. The shortcrust base bakes until golden, the raspberry layer sets as it chills, and the dessert cuts cleanly after several hours in the refrigerator. This elegant cake for weekends, holidays, or family gatherings combines the sweetness of meringue with the pronounced tartness of raspberries.
Ingredients
Servings: 12
Shortcrust Pastry
300 g all-purpose flour
200 g cold butter
80 g powdered sugar
2 egg yolks
1 pinch of salt
1 tablespoon cold water
Raspberry Layer
450 g fresh or frozen raspberries
250 ml water
2 packages raspberry gelatin dessert mix, each intended for 500 ml water
2 tablespoons sugar
Cream and Topping
500 ml whipping cream (30% fat)
250 g mascarpone
2 tablespoons powdered sugar
1 teaspoon vanilla extract
100 g mini meringues
Steps
Mix the all-purpose flour, powdered sugar, and salt in a bowl. Add the cold butter and rub it in with your fingertips until crumbs form. Mix in the egg yolks and 1 tablespoon of cold water, then quickly knead into a smooth dough. Shape into a disk, wrap, and refrigerate for 20 minutes.
Preheat a conventional oven to 180°C using the no-fan setting. Line a 24 × 24 cm pan with parchment paper, roll out the dough, transfer it to the pan, and prick it with a fork. Bake for 20–25 minutes, until the base is evenly golden. Remove and cool completely.
Heat 250 ml water with the raspberries and sugar in a saucepan for 3–4 minutes, just until the fruit releases its juice. Remove from the heat, add the gelatin mixes, and stir until completely dissolved. Set aside for 10–15 minutes, until the mixture begins to become slightly thick but remains fluid.
Whip the well-chilled whipping cream with the mascarpone, powdered sugar, and vanilla extract into a thick cream. Stop mixing as soon as it reaches a stable consistency.
Spread the partially setting raspberry mixture over the cold base. Refrigerate the pan for 1.5–2 hours, until the layer is clearly set. Spread the cream over it, cover the dessert, and chill for another 2 hours.
Just before serving, crumble the mini meringues and scatter them over the chilled cream. Slice with a sharp knife briefly dipped in warm water and wiped after each cut.
Estimated nutrition
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