Whipped cream, Stevia, Egg white, Raspberry, Blueberry, Peanuts, Almond, Lemon, Butter, Vanilla
Whisk with a mixer: 10 min, Combine the dry ingredients: 5 min, Bake in the oven: 1 h 15 min, Let it stand: 30 min, Cooking: 10 min
Preheat the oven to 150 °C. Meanwhile, toast the chopped peanuts (60 g) in a dry skillet for 2 minutes until golden brown.
Beat room temperature egg whites (6) until soft peaks form. Gradually add stevia (360 g) and continue beating until the mixture is fluffy and glossy, and stiff peaks form on the whisk. At the end, add lemon juice (1 tbsp) or vinegar and beat for another minute.
Reduce the oven temperature to 110 °C.
On a sheet of parchment paper, draw three circles with a diameter of 15–18 cm and place the paper with the drawing side down on a buttered baking tray.
Spread the egg white mixture onto the circles, smoothing it slightly, and sprinkle with toasted peanuts (60 g).
Pipe the remaining mixture into small circles on another baking tray.
Place the trays in the oven and bake the meringue for about 1 hour and 15 minutes.
You can switch the trays during baking for even heating.
After the baking time is up, turn off the oven and leave the door slightly ajar to let the meringue cool completely.
Carefully remove the cooled meringue from the paper and transfer it to a serving platter.
If the layers break a little, don’t worry — they can be gently stacked and glued together with cream.
To make the cream, whip heavy cream (500 ml) with the sweetener according to the recipe below.
Place the first meringue layer on the plate, spread a layer of cream, and repeat the process with the remaining layers.
Make crumbs from the leftover meringue and sprinkle them on top of the last layer.
Finally, decorate the cake with fresh berries (100 g raspberries and 100 g blueberries) and nuts.
