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–+ servings
deZaan Cocoa Raspberry Meringue Crumb Cake
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deZaan Cocoa Raspberry Meringue Crumb Cake

Rich Terracotta Crumb Cake with Fresh Raspberries, Vanilla Bean Meringue and Raspberry Jam
Course: Dessert
Cuisine: American
Keyword: Berry, Cake, Confections, Meringue
Difficulty: Intermediate
Brand: deZaan, Prova
Servings: 60 12 g portions

Equipment

  • Stand Mixer
  • Mold
  • Oven
  • Double Boiler
  • Bunsen Burner/Culinary or Propane Torch
  • Piping Bag

Ingredients

Part 1: Rich Terracotta Crumb Cake

Part 2: Vanilla Bean Meringue

Part 3: Assembly

  • Raspberry Jam
  • Freeze Dried Raspberry
US Customary - Metric

Instructions

Part 1: Method Rich Terracotta Crumb Cake

  • In a stand mixer, cream the butter and sugar with the paddle attachment until light and fluffy, about 5 minutes.
  • Add in the 10 g Prova Gourmet Madagascar Bourbon Vanilla Extract and eggs, a little at a time. Scrape between each addition.
  • Sift the flour, 43 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder, baking powder, baking soda and salt.
  • Alternate adding the dry ingredients and sour cream into the mixer in three additions.
  • Portion into sprayed molds at 12 grams each and place half of a fresh raspberry centered on top. Gently push it in.
  • Bake at 165°C/325°F for about 8-10 minutes.

Part 2: Method Vanilla Bean Meringue

  • Combine the 8 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste with the rest of the ingredients in a bowl and place over a double boiler. Whisk constantly until the mixture reaches 82°C/180°F.
  • Pour the mixture into the bowl of a stand mixer and whisk on high with the whisk attachment.
  • Continue to whisk until cool. Bag with a round tip.

Part 3: Method Assembly

  • Pipe the meringue on top of the crumb cake.
  • With the back of a ½ teaspoon, create an indent in the center of the meringue.
  • Pipe the raspberry jam in the center of the meringue.
  • Lightly torch the meringue.
  • Garnish with a few pieces of freeze dried raspberries.