Peach and Raspberry Cloud Cake

Notes: Use a flat-bottomed glass to crush anise seed.


Makes 6 to 8 servings

Recipe from


Nutritional 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


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


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.

July 1998
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