Malinowa Chmurka Recipe - Raspberry Cloud Cake

Malinowa chmurka is an iconic dessert that you can prepare at home using straightforward ingredients. Below you will find precise proportions, assembly order, and helpful tips to organize each stage of preparation.

Ingredients

200 g tea biscuits
100 g butter
500 g raspberries
2 packets raspberry jelly powder
700 ml hot water
500 ml heavy cream 30%
250 g mascarpone cheese
3 tablespoons powdered sugar
3 egg whites
150 g fine granulated sugar
1 teaspoon potato starch

Step-by-step preparation

Crush the biscuits finely and combine with melted butter. Press into the bottom of a baking tin measuring around 20 x 30 cm and chill in the refrigerator.
Dissolve the jelly powder in hot water, let cool, and combine with raspberries. Pour the mixture over the chilled biscuit base once it starts to thicken, then return to the fridge.
Whip egg whites, gradually incorporating fine sugar. Fold in potato starch, spread onto parchment cut to baking tin size, and bake at 120°C for about 90 minutes; let cool completely.
Whip chilled heavy cream with mascarpone and powdered sugar into a firm cream. Spread evenly over the set jelly layer.
Top with the cooled meringue sheet and refrigerate the entire cake for at least 3 hours. Slice with a sharp knife.

Time and servings

Approximately 2 hours of active work and baking, plus 3 hours of chilling; 12 servings.

Practical tips and variations

The jelly must be cool and noticeably setting before pouring onto the biscuit crust.
Chill both heavy cream and mascarpone thoroughly before whipping.
Place the meringue sheet on the cake close to serving time if you prefer maximum crispness.

Planning the layers

Prepare your baking tin and make room in the refrigerator before dissolving the jelly. Press the biscuit mixture firmly and evenly into the base, reaching corners, then chill. This creates a solid foundation for the fruit and jelly layer. You can crush biscuits inside a zip-top bag with a rolling pin or pulse them in a food processor. Stir melted butter through the crumbs until the texture feels like damp sand.

Dissolve both packets of jelly powder in the specified amount of hot water, stirring until crystals disappear completely. Set aside to cool. Add raspberries once the liquid is no longer hot, then watch the consistency closely. The jelly should be visibly thickening but still pourable. If it is too liquid, it could soak into the crumb crust or seep down the tin sides. Once fruit is arranged, chill until set firm.

Meringue and cream

Ensure your mixing bowl for egg whites is completely clean and grease-free. Separate whites from yolks carefully, avoiding any trace of yolk in the bowl. Add fine sugar gradually while beating, allowing the crystals to dissolve between additions. Fold in potato starch briefly at the end. Spread the meringue mixture on baking parchment cut to the dimensions of your baking tin. After baking and drying, leave the meringue to cool completely before placing it onto the cake.

Take heavy cream and mascarpone from the refrigerator right before whipping. Beat only until thick and stable enough to hold its shape. Overbeating can cause the cream to separate or turn grainy. Gently spread the cream over the firmly set jelly, starting with small dollops across the surface. Smooth with a spatula using gentle pressure.

Serving and storage

Store the finished cake in the refrigerator. Meringue softens naturally after contact with cream, so place the top layer on just before serving if you prefer a crisp texture. You can bake the meringue ahead and keep it in a dry spot. Slice the chilled dessert using a long, sharp knife, wiping the blade clean between cuts. This keeps jelly and cream layers neat and clearly defined.

When using frozen raspberries, the cooled jelly sets much faster upon contact. Stir the berries into the jelly and monitor carefully so you can pour it into the tin in time. If using fresh raspberries, inspect and dry them gently. You can reserve a few berries to garnish individual slices. If the meringue cracks during cutting, press gently with the knife and slice with a steady motion.

Lining the baking tin with parchment paper makes removing slices easier. Fit paper to the bottom and sides before pressing in the crumb mixture. Never handle the meringue layer while it is warm and fragile. If it breaks into pieces, arrange them side by side over the cream: once sliced, each portion will still have its meringue top.

FAQ

Can frozen raspberries be used?

Yes, stir them into the cooled jelly liquid and observe how quickly the mixture begins to set.

Does the dessert require baking?

The base and jelly do not require baking, but the meringue top must be dried in the oven.