Rose Hip Meringue Cake Recipes

ROSE-HIP MERINGUE CAKE

Steps:

• Mix the butter and 125g sugar well.
• Stir in the egg yolks one by one. Mix the flour and the baking powder, and then mix it into the egg yolk mixture alternately with the milk.
• Cover the bottom of a greased 23 x 33cm baking tray with the mixture you've just made.
• Bake for 15 minutes at 170 degrees celcius (or gas mark 4), or until the surface is firm.
• Once firm, leave the base to cool slightly. Then, cover it with a layer of rose hip jam.
• For the meringue, beat the egg whites until they are stiff, and then whip in the remaining sugar.
• Layer the meringue on top of the jam.
• Bake for 30 minutes at 150 degrees celcius (or gas mark 2), or until the meringue is stiff and golden.

CHOCOLATE MERINGUE CAKE

Steps:

• FOR CAKE:.
• Beat egg whites at high speed with an electric mixer until soft peaks form; set aside.
• In a separate bowl, beat butter at medium speed until creamy.
• Add sugar and beat well.
• Add egg yolks, one at a time and beat until well blended after each addition.
• In a small bowl, combine the buttermilk and 2 teaspoons flavoring.
• In a separate bowl, combine the flour, baking soda and cocoa. Add the dry mixture to the butter mixture, alternating with the buttermilk mixture; beginning and ending with the flour mixture. Beat at low speed after each addition until well blended.
• Stir in the pecans and mix well.
• Fold in the beaten egg whites and pour the batter into 3 well greased 9 inch cake pans.
• Bake at 350°F for 20 minutes until a wooden toothpick comes out clean.
• Cool for 10 minutes in the pan, then remove cake to wire racks to cool completely.
• CREAM CHEESE FILLING:.
• Beat the first four ingredients at medium speed with an electric mixer until smooth. Gradually add the powdered sugar, beating until light and fluffy.
• Once the cake cools completely, spread this filling between the layers.
• GANACHE:.
• Bring whipping cream to a simmer in a heavy saucepan over medium heat.
• Remove from heat and add chocolate, stirring until the chocolate is melted.
• Cool until ganache becomes a spreading consistency (stirring often).
• Frost the top and sides of the cake with ganache reserving 1/2 cup.
• MERINGUES:.
• Beat the egg whites, vinegar and salt at high speed with an electric mixer until foamy.
• Gradually add sugar; beating until soft peaks form and sugar dissolves.
• Fold in chocolate.
• Drop by heaping teaspoonfuls onto parchment paper lined baking sheets and bake at 250°F for 35 minutes.
• Transfer to wire racks to cool completely.
• Once cool, mound meringues on top of cake to form a small mountain, beginning at the sides and working in, layering 3-4 layers high. Drizzle the meringues with the remaining ganache.
• TO SERVE THE CAKE:.
• Before cutting, remove the meringues with small tongs and use them as a garnish on each cake serving.
• TO STORE:.
• IF you have any cake left, store it in the refrigerator without the meringues. Store the meringues in an airtight container at room temperature.

LEMON MERINGUE CAKE

Steps:

• Preheat oven to 350.
• Spray 2 (9") round cake pans with nonstick spray.
• Line bottoms with parchment or wax paper and spray paper with nonstick spray.
• TO MAKE CAKE:.
• Combine flour, baking powder and salt in medium bowl.
• Whisk milk, 3/4 cup sugar, egg substitue, and oil in large bowl, whisk in flour mixture just until blended.
• With electric mixer on medium speed, beat egg whites in another large bowl until soft peaks from.
• Add remaining 4 Tablespoons sugar, 1 tablespoons at a time, beating until firm peaks form.
• With rubber spatula, gently fold beaten whites into flour mixture until no streaks of white remain.
• Divide batter evenly among pans.
• Bake until toothpick inserted into center of each layer comes out clean, 30-35 minutes.
• Run knife around each layer to loosen from pan.
• Invert each layer onto rack; remove parchment paper.
• Let cool completely.
• With long serrated knife, split each layer in half to make a total of 4 layers.
• Arrange 3 layers cut side up on work surface; spread each with 2 tablespoons lemon curd.
• Place 1 layer filling side up on serving plate.
• Top with 2 more layers, filling side up.
• Cover with reamining cake layer, cut side down.
• If making ahead can wrap cake tightly in plastic wrap and then foil, and freeze up to 1 month.
• Let thaw in refrigerator overnight.
• TO MAKE FROSTING:.
• Whisk egg whites and sugar in large metal bowl of electric stand mixer,.
• Set bowl in large saucepan over 1 inch of simmering water.
• Cook, stirring constantly, until sugar is dissolved and mixture is hot, 5-7 minutes.
• Transfer bowl to mixer; add vanilla.
• With whisk attachment on medium-high speed, beat until stiff glossy peaks form and mixture is completely cool, 5-7 minutes.
• Spread frosting at once over tiop and sided of cake.
• ADD a FLOURISH:.
• Flame frosting to add pizzazz, ignite a hand held torch and move flame continously in small circles over frosting until it is lightly browned as in a meringue pie.

ROSE HIP JELLY

Steps:

• 1. Rinse the rose hips thoroughly. Cut off the scraggly ends and discard.
• 2. Place rose hips in a large pot. Add 1 1/2 quarts of water. Bring to a boil and reduce to a simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mashable.
• 3. Use a potato masher to mash up the rose hips into a rough puree. Strain using a jelly bag, strainer, or cheesecloth until all juices run out.
• 4. Measure the juice. You will need 3 cups for this recipe. Add more water if you are a little short.
• 5. Place 3 cups of of rose hip juice in a large, wide pot. Add the lemon juice and pectin. Bring to a boil, dissolving the pectin. Add the sugar. Once the sugar has dissolved, add the butter. Bring to a hard boil. The mixture will bubble up considerably. Boil for exactly one minute. Remove from heat and pour off into prepared canning jars, leaving 1/4-inch headspace from the rim.
• 6. Clean jars and process in a water bath.

ROSE HIP JELLY

Steps:

• Remove the blossom remnant from the rose hips.
• Bring the rose hips and enough water to cover them to a boil and simmer for about 10 minutes.
• Crush the rose hips or chop in a food processor.
• Strain the juice in a cheesecloth-lined sieve.
• Add any additional water if need to bring the juice up to 4 cups.
• Bring the juice and sugar to a boil.
• Add the margarine, then the liquid pectin.
• Bring back to a boil, stirring constantly; boil hard for 1 minute.
• Remove from heat.
• Skim foam from surface.
• Pour into sterile pint jars and seal.
• Process in boiling water bath for 5 minutes.

THOMASBURG RHUBARB MERINGUE CAKE

Steps:

• Cream butter and sugar.
• Alternately mix in the eggs and egg yolks with the almonds, flour, baking powder and the cornflour.
• Spread mixture on an oven tray and bake for 10 minutes.
• Cover with the chopped rhubarb and bake for a further 20 minutes.
• Meanwhile whip egg whites until they form stiff peaks.
• Gradually add sugar to the egg.
• Spread the mixture over the rhubarb and bake for a further 10 minutes.

ROSE HIP KETCHUP

Steps:

• Boil the first four ingredients together.
• When berries are tender, rub everything through a sieve or food mill using a fine grind and discard seeds/skins; return pulp to the pan.
• Tie spices in a bag and add to the puree along with the remaining ingredients; return to the boil until completely dissolved and cook for an additional 10 minutes, taking care not to scorch.
• Remove spice bag.
• Place mixture in hot jars leaving 1/4" headspace; wipe rims, place lids and screw bands on fingertip tight.
• Process in boiling water bath for ten minutes; remove to cloth protected countertop to cool completely.