THE TRADITIONAL POLISH RASPBERRY CLOUD CAKE (MALINOWA CHMURKA)

— INGREDIENTS —

THE ALMOND SHORTCRUST BASE:

• 150 g all-purpose flour
• 3 large egg yolks (keep the whites for the meringue!)
• 100 g unsalted butter (cold, cut into small cubes)
• 30 g powdered sugar
• 1 tsp baking powder
• 1 tsp almond extract
  

THE RASPBERRY JELLY LAYER:

• 600 g fresh or frozen raspberries
• 3 packets of raspberry jelly powder (approx. 70g-80g each)
• 1 liter boiling water
  

THE VELVETY CREAM FILLING:

• 500 ml heavy whipping cream (min. 36% fat, ice-cold)
• 250 g Mascarpone cheese (ice-cold)
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
  

THE CRISPY CRISP MERINGUE TOPPING:

• 3 large egg whites (room temperature)
• 150 g fine caster sugar
• 1 tbsp cornstarch
• 40 g flaked almonds
  

— STEP-BY-STEP INSTRUCTIONS —

STEP 1: BAKE THE SHORTCRUST BASE

Preheat your oven to 190°C (375°F / fan 170°C). Line a 20×30 cm (8×12 inch) baking tin with parchment paper. In a bowl, combine flour, powdered sugar, and baking powder. Add the cold cubed butter and rub with your fingers until crumbly. Add the egg yolks and almond extract, quickly kneading into a smooth dough. Press the dough evenly into the bottom of the tin and prick with a fork. Bake for 12 to 15 minutes until golden brown, then let it cool completely inside the tin.

STEP 2: BAKE THE ALMOND MERINGUE TOPPING

Line the same size baking tin (or a flat baking sheet) with a new piece of parchment paper. In a perfectly clean bowl, whip the 3 egg whites until stiff peaks form. Gradually add the 150g of caster sugar, one tablespoon at a time, beating on high speed until the meringue is thick, glossy, and holds its shape completely. Gently fold in the tablespoon of cornstarch. Spread the meringue evenly into a 20×30 cm rectangle on the paper and sprinkle the flaked almonds over it. Bake at 140°C (285°F / fan 120°C) for 1 hour until crispy on top. Remove and cool completely.

STEP 3: PREPARE THE RASPBERRY JELLY

Dissolve the 3 packets of raspberry jelly powder in 1 liter of boiling water. Stir well and let it cool. Once the liquid reaches room temperature, stir in the 600g of raspberries. Place the mixture into the refrigerator. Watch it closely—as soon as the jelly starts to thicken and look like thick syrup (but before it completely solidifies), pour it over the cooled shortcrust base inside the baking tin. Put the tin in the fridge until the jelly sets completely (about 2 hours).

STEP 4: WHIP THE CREAM FILLING

In a large bowl, combine the ice-cold heavy cream, ice-cold Mascarpone cheese, 3 tablespoons of powdered sugar, and vanilla extract. Use an electric mixer to whip everything together on medium-high speed until it forms a very thick, stable, and stiff cream. Be careful not to over-whip, or it will turn into butter.

STEP 5: ASSEMBLE THE CLOUD CAKE

Spread the thick cream filling evenly over the solid raspberry jelly layer in the tin. Smooth out the surface with a spatula. Carefully lift the cooled almond meringue layer off its parchment paper and place it gently on top of the cream filling, pressing down very lightly so it sticks.

STEP 6: CHILL AND SERVE

Place the assembled cake back into the refrigerator for at least 4 to 6 hours, ideally overnight. This resting time is important because the crisp meringue top will soften just enough to be easily sliced, while the base and jelly settle perfectly together. Slice into squares using a sharp knife and serve cold!