Cake meet pavlova. I first discovered this Nordic cake a couple of years ago and was immediately intrigued. Cake and meringue bake together resulting in a layered treat with lots of texture. You get the fluffiness of the cake, crisp airiness of the meringue and softly whipped cream with juicy macerated berries on top.
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The recipe comes from food stylist and author Susan Spungen’s beautiful new book Open Kitchen: Inspired Foods for Casual Gatherings. It’s the perfect summer treat and you can really pick whatever ripe fruit you have on hand. I topped mine with super ripe olallieberries, boysenberries and blueberries. If you scroll to the bottom of this post you can see the book photo features strawberries and white currants.
Ingredients:
For the cake:
1 1/4 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
6 tablespoons (3/4 stick) unsalted butter, softened
1 1/2 cups sugar
4 large eggs, separated
2 teaspoons vanilla extract
1 lemon, preferably organic, scrubbed
1/2 cup whole milk
1/4 teaspoon cream of tartar
For the berries:
2 pounds strawberries (or any mix of seasonal berries)
1/3 cup sugar
1 tablespoon Aperol or St. Germain (optional)
1 cup heavy cream
8 ounces creme fraiche
1 teaspoon vanilla paste or extract
Confectioners’ sugar, for dusting
Directions:
1. To make the cake: Preheat the oven to 325°F. Butter a 9 x 13-inch pan. Press a piece of parchment paper large enough to go up the sides of the pan on all sides into the pan, running your hand across the bottom to adhere it.
2. Butter the bottom of the parchment.
3. In a medium bowl, whisk together the flour, baking powder and salt.
4. In a stand mixer on medium-high speed, using the paddle attachment, cream the butter and 1/2 cup of the sugar until light and fluffy. Add the egg yolks one at a time, blending well after each addition. Add 1 teaspoon of the vanilla and beat to combine well. Zest the lemon directly into the bowl and beat briefly to combine. On low speed, add half of the flour mixture, then the milk, and then the remaining flour mixture. Mix on low speed just until combined, scraping once or twice.
5. Spread in the prepared pan and set aside. Wash and dry the bowl thoroughly, and using the whisk attachment, beat the egg whites with the cream of tartar on medium speed until foamy. Gradually add the remaining 1 cup sugar and beat on high speed until stiff and glossy. Beat in the remaining 1 teaspoon vanilla. Spoon on top of the cake batter, spreading almost to the edges. Bake for 25 to 30 minutes, until the meringue is beginning to turn golden and the cake is done. A toothpick inserted into the cake should come out dry. Let cool in pan 10 minutes. Lift the parchment by the corners and transfer to a cooling rack. Cool completely.
6. To make the berries: When getting ready to serve, hull and halve strawberries and toss with sugar and Aperol, if using. Let sit until juicy, 15 to 20 minutes. Combine the cream, creme fraiche, and vanilla paste in a. clean mixer bowl and whip until softly mounded but holding its shape. Spread the cream on top of the cake, and top with the berries. Dust with confectioners’ sugar, if desired.
7. Serve immediately!
Timing tips:
Up to 4 hours ahead: Bake the cake.
Up to 45 minutes ahead: Make the cream mixture and chill. Cut up the strawberries and macerate them.
If you make it, I’d love to see! Share with me on Instagram @pastrywithjenn.
Recipe re-printed with permission from Susan Spungen’s Open Kitchen: Inspired Food for Casual Gatherings (Avery Books, 2020).