Meringue Cake with Raspberry Coulis

1 Preheat the oven to 425°F (220°C)

For a baking sheet, line it with parchment paper and grease it with butter

In a bowl, sift together flour, yeast, salt, and confectioners' sugar

Add softened butter and mix until a dough forms

2 Add heavy cream and mix well

Place the dough on a floured surface and knead it until it becomes smooth

Poke holes with your fingers and use a cookie cutter to cut out circles

Place them on the prepared baking sheet and bake for 15 minutes

Raspberry Filling

Mash the raspberries in a processor

Mix with heavy cream, confectioners' sugar, and cream cheese until smooth

Coulis

1 Cut the raspberries into slices

Blend them in a blender, then mix in confectioners' sugar and rum

2 Cut the meringue cakes in half, fill them with the raspberry filling, place a layer of raspberry slices on top, and close it

Serve with the coulis and fresh raspberries.