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Meringue-Frosted Cake with Raspberry Filling

Martha Stewart
  • 100 minutes
  • Serves 10

INGREDIENTS

5 oz

Raspberries, frozen

2

Eggs, large

1/4 cup

Raspberry preserves

2 1/2 cups

All-purpose flour

1 tbsp

Baking powder

1 tsp

Salt

1 3/4 cups

Sugar

1 tsp

Vanilla extract, pure

12 tbsp

Butter, unsalted

1 cup

Milk