Email to Phyllis_ aka_ Filus      

Peach & Raspberry Cloud Cake

Source of Recipe

Sunset Magazine

PEACH & RASPBERRY CLOUD CAKE
(I'm not sure the meringue will set up if you use an Artificial Sugar.- Filus)

6-8 Servings

5 large egg whites
1/2 tsp cream of tartar
1 cup + 3 tblsps sugar, ‘divided’
1 tsp pure vanilla extract
1 tsp crushed anise seed…. Note: Use a flat-bottomed glass to crush anise seed.
3 firm-ripe peaches, peeled (about 1 lb total)
1-1/2 cups raspberries
1/2 tsp grated lemon peel
3 tblsps lemon juice

In a deep bowl, beat egg whites & cream of tartar with mixer on high speed until frothy. Add 1 cup sugar, about 1 tblsp every 30 seconds, beating whites until they hold stiff peaks. Beat in vanilla & anise.

Lightly butter & flour-dust an 8" springform pan with removable rim. Spread meringue level in pan. Bake in 275ºF oven until pale golden, 1-1/4 to 1-1/2 hrs. Run a thin-bladed knife between meringue cake & pan rim to release. Cool cake on rack, about 20 mins.

Thinly slice peaches; mix 2 cups slices with 1/2 cup raspberries, 1 tblsp sugar, lemon peel & 1 tblsp lemon juice.

In a blender or food processor, whirl smooth remaining peaches, raspberries, 2 tblsps sugar & 2 tblsps lemon juice. Rub puree through a fine strainer into a bowl; discard residue.

Remove pan rim & set meringue cake on a plate. Spoon sliced peaches & whole berries onto cake & drizzle with about 2 tblsps fruit sauce. Cut cake into wedges & add remaining sauce to taste.

Per serving: 159 calories; 1.1% (1.8 calories) from fat; 2.8g protein; 0 .2g fat (0g sat fat); 38g carbohydrates (1.8g fiber); 36mg sodium; 0mg cholesterol ++++ WWP: 3