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Peach and Raspberry Cloud Cake

Yield Makes 6 to 8 servings
Notes: Use a flat-bottomed glass to crush anise seed.

Ingredients

  • 5 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1 cup plus 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 teaspoon anise seed, crushed (see notes)
  • 3 firm-ripe peaches (about 1 lb. total), peeled
  • 1 1/2 cups raspberries
  • 1/2 teaspoon grated lemon peel
  • 3 tablespoons lemon juice

Nutrition Information

  • calories 159
  • caloriesfromfat 1.1 %
  • protein 2.8 g
  • fat 0.2 g
  • satfat 0.0 g
  • carbohydrate 38 g
  • fiber 1.8 g
  • sodium 36 mg
  • cholesterol 0.0 mg

How to Make It

  1. 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.

  2. Lightly butter and flour-dust an 8-inch cheesecake pan with removable rim. Spread meringue level in pan. Bake in a 275° oven until pale golden, 1 1/4 to 1 1/2 hours.

  3. Run a thin-bladed knife between meringue cake and pan rim to release. Cool cake on a rack, about 20 minutes.

  4. Thinly slice peaches; mix 2 cups slices with 1/2 cup raspberries, 1 tablespoon sugar, lemon peel, and 1 tablespoon lemon juice.

  5. 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.

  6. 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.