This Swedish meringue cake is a baked meringue layer cake also known as a Pinocchio cake. It has a soft sponge cake topped with a light, crispy baked meringue base which is covered with toasted almonds. The cake layers are filled with whipped cream and sliced fruit or fresh berries.
A simple and extremely good cake with the soft cake base complimenting the light and crisp meringue topping finished with a cream and refreshing fruit or berry filling.
I got this recipe from my grandmother who often made this cake for family birthdays when she was alive. It's a great cake to make for a crowd and simple to decorate. The cake meringue bases can be made in advance and it's ideal for a family dessert as well as a celebration or a party!
This is a delicious meringue cake that taste of summer and can be adjusted to your liking with different filling options. Any fresh fruit or berries in season will shine in this beautiful cake. It's easy to make, stunning to look at and heavenly good to eat!
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Ingredients Swedish meringue cake
This recipe highlights free ranged eggs and fresh berries. Use fresh, high quality free ranged eggs and fresh locally grown berries for a great result. When using fresh local farm eggs and handpicked berries this recipe will turn out superior.
Almond meringue cake
- eggs - free ranged
- sugar - caster
- butter
- milk - full fat
- flour - all purpose
- baking powder
- vanilla - essence or extract
- sliced almonds
Filling
- cream
- berries or fruit of your choice
Garnish
- Icing sugar
See recipe card for quantities.
How to make a Swedish meringue cake
Making the meringue cake base
- Step 1: Separate the eggs. Whisk egg yolks and sugar until pale and fluffy.
- Step 2: Add melted butter, milk and vanilla to the egg and sugar mixture and mix well on low speed.
- Step 3: Mix flour, baking powder and vanilla. Add it to the egg and butter mixture and mix until all combined.
- Step 4: In a separate bowl whisk egg whites on high speed. When soft peaks start to form slowly add 150 ml sugar and 1 teaspoon vanilla to the egg whites and whisk until firm stiff peaks.
Step 5: Pour the cake batter into a rectangular cake tin or oven tray lined with parchment paper.
Step 6: Spread the egg whites out on top of the cake batter.
Step 7: Scatter the top of the egg whites with sliced almonds.
Step 8: Bake in the oven 175-180 degrees Celsius for 25-30 minutes until it has a nice golden color. Let the cake rest for 10 minutes then remove it from the cake tin and on to a wired wrack to cool down. Cut the cake in half straight across to create two equal size meringue cake bases.
Hint: Instead of making one large rectangular cake to cut in half like I did in this recipe, to create a top and bottom, you can bake two smaller individual cake bases instead to use as a top and bottom layer.
Assembling the meringue cake
Step 1: Move one of the meringue cake bases from the wired rack to a serving plate or platter. Whip the cream and spread half of it on one of the cake halves, scatter a heap of seasonal berries or sliced fruit on top then spread the rest of the cream on top of the fruit or berries.
Step 2: Put the other cake half on top. Lightly dust with icing sugar before serving.
Hint: I recommend using a serrated knife to cut the cake with and wipe the blade clean in between cuts. The delicate, crispy meringue texture will crack when cutting but it's easier to cut neat pieces with a serrated knife.
Substitutes
If you are looking for a gluten-free version of this cake, substitute the all-purpose flour in the sponge with a high-quality gluten-free baking blend or ground almond flour.
Variations
Use any fresh local fruit or berries that is in season.
Below are a few ideas:
- sliced kiwi fruit
- sliced banana with grated or shaved chocolate on top
- pitted cherries
- any berries or a mixture of berries
- sliced stone fruits
Equipment
- Electric whisk
- baking pan 9x12 inch
- measuring spoons and jugs
- kitchen scale
Storage
Leftover cake can be stored in the fridge. Good for 3-4 days.
The cake bases can be done ahead of time. If you make them the day before they are best kept covered up in room temperature overnight and assembled the day of serving.
Top Tips for a fluffy and stable meringue:
- Use room temperature eggs.
- Whip the egg whites until soft peaks first, then slowly add the sugar, a little bit at the time while beating. Do not add the sugar all at once.
- Make sure the bowl is perfectly clean before whipping the egg whites. They will not whip properly unless the bowl is perfectly clean.
FAQ
Fresh fruit or berries that are in season at the time of making this cake is best. Below are a few suggestions:
Berries: Fresh strawberries, raspberries, or blueberries are classic choices.
Other Fruits: sliced bananas, mandarin segments, pitted cherries or sliced stone fruits are also very traditional.
Avoid moisture and condensation. Keep the cooked meringue in room temperature and wait until it's completely cooled down before covering it to avoid condensation.
The cake layers can be baked a day in advance but the cake is best assembled only a few hours before serving.
Let the cake cool completely before trying to move it then gently run a flat cake lifter or a large spatula between the bottom of the cake and the parchment paper to remove it.
This cake is incredibly good and luxurious! You'll be proud to serve this impressive almond meringue cake filled with fresh cream and handpicked berries to your friends and family. A must for your summer celebration!
Related
Looking for other cake recipes like this? Try these:
Frozen Blueberry and lemon cheesecake
banana cake with chocolate icing
If you’re looking for an easy dessert that is simple to decorate but still look impressive and luxurious. Look no further.
This almond meringue layer cake is bursting with beautiful natural fresh flavors and is so refreshing!
The perfect make a head summer dessert sure to impress your guests!
Did you try this almond meringue cake recipe?
Please leave me a comment and rating below! I love to hear from you!
Pinocchio cake (Swedish meringue cake)
Equipment
- 1 Electric whisk
- 1 baking pan 9x12 inch
- 1 measuring spoons and jugs
- 1 kitchen scale
Ingredients
Cake
- 2 eggs free ranged
- 100 ml sugar + 150 ml sugar caster
- 125 grams butter
- 100 ml milk full fat
- 150 ml flour all purpose
- 2 teaspoon baking powder
- 2 teaspoon vanilla essence or extract
- 30 grams almonds sliced
Filling
- 300 ml cream
- berries or fruit of your choice
Garnish
- icing sugar
Instructions
Meringue cake
- Separate the eggs. Whisk egg yolks and sugar until pale and fluffy.
- Add melted butter, milk and vanilla to the egg and sugar mixture and mix well on low speed.
- Mix flour, baking powder and vanilla. Add it to the egg and butter mixture.
- In a separate bowl whisk egg whites on high speed. When soft peaks start to form slowly add 150 ml sugar and 1 teaspoon vanilla to the egg whites and whisk until firm stiff peaks.
- Pour the cake batter into a rectangular cake tin or oven tray lined with parchment paper.
- Spread the egg whites out on top of the cake batter.
- Scatter the top of the egg whites with sliced almonds.
- Bake in the oven 175-180 degrees Celsius for 25-30 minutes until it has a nice golden color.
- Let the cake rest for 10 minutes then remove it from the cake tin and on to a wired wrack to cool down. Cut the cake in half straight across to create two equal size meringue cake bases.
Assembling the meringue cake
- Whip the cream and spread half of it on one of the cake halves, scatter a heap of seasonal berries or sliced fruit on top then spread the rest of the cream on top of the fruit or berries.
- Put the other cake half on top. Lightly dust with icing sugar before serving.
Notes
- Instead of making one large rectangular cake to cut in half like I did in this recipe, to create a top and bottom, you can bake two smaller individual cake bases instead to use as a top and bottom layer.
- If you are feeding a large group simply make double the recipe and cook two rectangular cake bases 9x12. Use one as a top layer and one as a bottom.
- I recommend using a serrated knife to cut the cake with. The delicate, crispy meringue texture will crack when cutting but it's easier to cut neat pieces with a serrated knife.
- Use room temperature eggs.
- Whip the egg whites until soft peaks first, then slowly add the sugar, a little bit at the time while beating. Do not add the sugar all at once.
- Make sure the bowl is perfectly clean before whipping the Egg whites.
They will not whip properly unless the bowl is perfectly clean.
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