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| Meringue Cake with strawberries and whipped cream |
I got this recipe from a dear friend Birgitta J in Sweden many years ago. It is a sponge cake with a meringue top. I made several of these cakes for a friend's wedding one summer while visiting Sweden. I filled the cakes with fresh wild raspberries and freshly whipped cream which is my favorite filling. I make mine in a 11"x17" edged baking pan. The photo above was obviously made with round pans. My original recipe uses European measurements but I have converted it to US measurements using this.
Birgitta's Party Cake (also known as Swedish Meringue Cake)
Cake batter ingredients:
4 egg yolks (save whites for meringue)
1/2 cup granulated sugar
5 Tbs milk
6 Tbs. melted butter
1 cup white flour
1 tsp. baking powder
5 tsp vanilla sugar ( I buy mine at Ikea but you can make it yourself - recipe here)
Line a large baking sheet with parchment paper. Beat egg yolks and sugar. Add melted butter and milk. Blend dry ingredients together and add to liquids. Blend. Put batter into prepared baking sheet.
Meringue ingredients:
4 egg whites
1 cup granulated sugar
Beat egg whites while gradually adding sugar. Beat until stiff peaks form. Spread meringue on top of cake batter. Bake at 350 degrees for about 20 minutes or until light brown in color. Remove from oven and cool. Cut in half and fill with very slightly sweetened whipped cream* and berries or fruit of choice. **
*It takes about 3 deciliters whipping cream for one cake.
** Please note - the meringue will crack when you cut it and fill the cake. This is how it's supposed to look so don't worry!
One more thing ~ You can double the recipe and make two large pans. Then you don't cut the cake in half - you just spread the cream and berries on one cake and lay the other on top. Great for a crowd.
I doubt if there will be leftovers but just so you know - it is chewy and delicious the next day. Just be sure to sore it in the refrigerator.
