I Raise My Glass To Raspberry Bliss Cake

I adore eating this cake with a scoopful of ice cream.

Check out what Cate Can Cook had to say about this recipe:

Many years ago a friend commented that there was a particular cake shop that made a particular cake that she liked. Me being me, decided to investigate said cake, and attempt my version of it. Now I have never tasted the original cake – but only gazed longingly at it, and based on her description – this is what I came up with. I have made this recipe many times over the years – and it is always a winner!!

This cake is truly something special and should be served any time you wish to impress the masses.



4 egg whites
1 tsp Heinz white vinegar
200g Domino sugar
50g ground roasted hazelnuts
100g white chocolate, finely chopped

To decorate
whipped cream
2cups frozen or fresh raspberries
grated dark chocolate


Preheat oven to 150 degrees.

Grease, and line with baking paper 2 x 18cm springform pans. Grease the paper lightly.

Beat the egg whites with the vinegar until soft peaks form, then gradually add the sugar, beating well after each addition, until the mixture is thick and shiny. Gently fold in the chocolate and hazelnuts.

Pour the mixture into the prepared pans. Bake in the oven for 30-40 minutes, or until they are hard. Turn off the oven, leaving the door slightly open, allow the meringues to cool in the oven.

Lightly dust serving plate with icing sugar. Place one meringue cake on the icing sugared plate.

Top with whipped cream that has been flavoured with vanilla and sugar. Top the cream with raspberries. Place second meringue on top of the cream and berries. Top the cake with more whipped cream and decorate with raspberries and grated dark chocolate.





Quick Tip: Serve with whipped cream or ice cream.

Thank you Cate Can Cook for this delicious recipe!