Chilean torta helada de merengue frambuesa is a frozen layer cake made with three crisp meringue discs, raspberry whipped cream, raspberry jam, and fresh raspberries, finished with chantilly cream and frozen until firm. It takes 45 minutes of preparation plus 90 minutes of baking and serves 8 people.
It is a favorite for summer celebrations and special occasions, where the tartness of the raspberries balances the sweetness of the meringue and the richness of the cream.
How to Make a Chilean Frozen Meringue Cake?
Plan the steps before you start, since each component is prepared separately and only brought together in the final assembly: the meringue discs are baked and dried first, then the chantilly is whipped, and finally the cake is layered and frozen.
Nutritional Information
Each serving of frozen raspberry meringue cake contains approximately 450 kcal, 52 g of carbohydrates, 25 g of fat, 6 g of protein, 1 g of fiber, 45 g of sugars, 80 mg of cholesterol, and 70 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Torta Helada de Merengue Frambuesa Recipe
Preparation: 45 minutes
Cooking: 90 minutes
Servings: 8 people
Ingredients
Meringue
- 6 egg whites
- 230 g (1 cup + 2 tablespoons) of granulated sugar
- 1 pinch of salt
Chantilly Cream
- 1 liter (4 1/4 cups) of heavy cream
- 4 tablespoons of powdered sugar
- Raspberry jam
Assembly
- 200 g (1 1/2 cups) of raspberries
Instructions
- Preheat the oven to 100 C (212 F) for at least 10 minutes. Prepare 3 discs of silicone baking paper, 20 cm (8 in) in diameter, leaving a tab to peel them off later.
- Place the egg whites in a large bowl and beat at medium-high speed until foamy with soft peaks that do not slide when the bowl is tipped. With the mixer on low, add the sugar in a thin stream along with the salt, then beat at high speed for another 7 minutes until firm and glossy.
- Divide the meringue into 3 parts and spread it over the discs with a spatula, or pipe it with a large tip from the outside toward the center. Bake for 1 1/2 hours until the discs feel solid and dry but not browned, then turn off the oven and let them cool inside.
- Chill a bowl, the beaters, and the cream in the freezer for 10 minutes. Beat the cream at medium speed until doubled and forming soft peaks, then add the powdered sugar and part of the jam and beat at high speed until very firm, about 2 more minutes.
- Place a spoonful of chantilly on the serving plate to hold the cake. Set down a meringue disc, spread it with half of the remaining jam, then add chantilly cream and raspberries.
- Top with another meringue disc, repeat the layers, finish with the third disc, and cover the whole cake with chantilly. Decorate as you like and freeze. To serve, move the cake from the freezer to the refrigerator 2 hours beforehand and eat it right away.
Additional Tips
Dry the raspberries well
Wash fresh raspberries and drain them on paper towels so excess water does not soften the meringue.
Use slightly aged egg whites
Eggs at least a week old, with the whites separated the day before, make a more stable meringue.
Cool the meringue in the oven
Leave the discs in the turned-off oven with the door closed so they finish drying completely.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Fresh raspberries | Frozen raspberries, well drained | 1:1 | Softer, more juice |
| Raspberry jam | Strawberry jam | 1:1 | Sweeter, less tart |
| Heavy cream | Whipping cream 35% fat | 1:1 | Same result |
| Granulated sugar | Superfine sugar | 1:1 | Dissolves faster |
Frequently Asked Questions (FAQs)
1. Why did my meringue discs turn soft after baking?
This is usually caused by humidity in the kitchen. Once the baking time is over, turn off the oven and let the discs cool completely inside with the door closed.
2. Why add salt or lemon when beating egg whites?
Salt and acids stabilize the proteins in the egg whites, helping them form a network that traps air bubbles.
3. Can I use powdered sugar instead of granulated sugar for the meringue?
It is not recommended. The crystals of granulated sugar help stretch the proteins and stabilize the foam, while powdered sugar often contains cornstarch and changes the density.
4. How do I cut a frozen meringue cake cleanly?
Use a thin, smooth-bladed knife dipped in hot water for a few seconds and wiped dry before every cut.
What Is Torta Helada de Merengue?
Torta helada de merengue is a Chilean frozen cake built from layers of crisp meringue and whipped cream, usually with berries or fruit, and served straight from the refrigerator as an elegant summer dessert.
Meringue in Chile
With the arrival of French cookbooks in Chile during the 19th century, meringue, also called suspiro, became a regular feature of Santiago tea rooms and hacienda kitchens.
Did You Know?
Meringue is said to have been invented by an Italian pastry cook named Gasparini, who in the early 17th century lived in the Swiss town of Meiringen, from which the name may come.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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- Chilean Passion Fruit Meringue Pie
- Chilean Ladyfinger Cake Recipe
- Chilean Yogurt Mousse Cake
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