Peach and Raspberry Cloud Cake

Ingredients

• 1 teaspoon anise seed crushed (see notes)
• 0.5 teaspoon cream of tartar 
• 5 large egg whites 
• 3 tablespoons juice of lemon 
• 0.5 teaspoon lemon zest grated
• 3  firm-ripe peaches peeled ( 1 lb. total)
• 1.5 cups raspberries 
• 1 cup sugar 
• 1 teaspoon vanilla 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• sieve
• blender

Directions

1. In a deep bowl, beat egg whites and cream of tartar with a mixer on high speed until frothy.
2. Add 1 cup sugar, about 1 tablespoon every 30 seconds, beating whites until they hold stiff peaks. Beat in vanilla and anise.
3. Lightly butter and flour-dust an 8-inch cheesecake pan with removable rim.
4. Spread meringue level in pan.
5. Bake in a 275 oven until pale golden, 1 1/4 to 1 1/2 hours.
6. Run a thin-bladed knife between meringue cake and pan rim to release. Cool cake on a rack, about 20 minutes.
7. Thinly slice peaches; mix 2 cups slices with 1/2 cup raspberries, 1 tablespoon sugar, lemon peel, and 1 tablespoon lemon juice.
8. In a blender or food processor, whirl smooth remaining peaches, raspberries, 2 tablespoons sugar, and 2 tablespoons lemon juice. Rub puree through a fine strainer into a bowl; discard residue.
9. Remove pan rim and set meringue cake on a plate. Spoon sliced peaches and whole berries onto cake and drizzle with about 2 tablespoons fruit sauce.
10. Cut cake into wedges and add remaining sauce to taste.