Name: Raspberry Meringue Wedge
Yield: Makes one 23 x 23 x 33 cm triangular cake, about 16-20 servings
Cuisine: American
Ingredients: 1 batch raspberry meringue buttercream; Two 23 cm square meringue layers, plus the rest of the meringue piped into a rectangle on another tin, baked and cooled; Multicoloured curling ribbon, optional

Preparation info

Makes one 23 x 23 x 33 cm triangular cake, about
16-20
servings

Difficulty
Easy

Appears in

Bake!

By Nick Malgieri

Published 2010

About

In the autumn of 19861 was teaching my first career-training intensive baking course at Peter Kump’s New York Cooking School when I learned that Peter’s birthday was a few days away. I asked Gaynor Grant, our registrar, what kind of cake I should make for Peter and she told me that he absolutely adored the raspberry meringue cake from Maurice Bonté’s patisserie, then the best pastry shop in Manhat