Peach and Raspberry Cloud Cake*

[Guest guest]

Peach and Raspberry Cloud Cake

 

5 large egg whites or substitute

1/2 teaspoon cream of tartar

1 cup plus 3 tablespoons sugar

1 teaspoon vanilla

1 teaspoon anise seed, crushed

3 firm-ripe peaches (about 1 lb. total), peeled

1 1/2 cups raspberries

1/2 teaspoon grated lemon peel

3 tablespoons lemon juice

 

In a deep bowl, beat egg whites and cream of tartar with a mixer on high speed

until frothy. Add 1 cup sugar, about 1 tablespoon every 30 seconds, beating

whites until they hold stiff peaks. Beat in vanilla and anise.

Lightly butter and flour-dust an 8-inch cheesecake pan with removable rim.

Spread meringue level in pan. Bake in a 275 degree oven until pale golden, 1 1/4

to 1 1/2 hours.

Run a thin-bladed knife between meringue cake and pan rim to release. Cool cake

on a rack, about 20 minutes.

Thinly slice peaches; mix 2 cups slices with 1/2 cup raspberries, 1 tablespoon

sugar, lemon peel, and 1 tablespoon lemon juice.

In a blender or food processor, whirl smooth remaining peaches, raspberries, 2

tablespoons sugar, and 2 tablespoons lemon juice. Rub puree through a fine

strainer into a bowl; discard residue.

Remove pan rim and set meringue cake on a plate. Spoon sliced peaches and whole

berries onto cake and drizzle with about 2 tablespoons fruit sauce. Cut cake

into wedges and add remaining sauce to taste.

Makes 6 to 8 servings.

Calories 159, Fat 0.2 g, Carbs 38 g, Sodium 36 mg, Fiber 1.8 g.

Points 3.