Servings: persons
Summer layer cake with light sponge, meringue, cream and fresh berries
An absolutely delicious and beautiful summer cake that is both easy and quick to make. It consists of light, confection-like layers each topped with a crisp meringue, a velvety vanilla cream between the layers, strawberry/rhubarb compote and fresh sweet and tart berries on top – it tastes faaaantastic!
Ingredients
Light bottoms
- 200 gram Butter room temperature
- 150 gram Sugar
- 4 pcs. Egg Yolk
- 200 gram Milk
- 150 gram Wheat Flour
- 10 gram Baking Soda
Meringue Layer
- 4 pcs. egg white
- 300 gram Sugar
- 8 gram Vanilla Sugar
Vanilla Cream
- 250 gram Whipping Cream
- 200 gram Sour Cream
- 8 gram Powdered Sugar
- 8 gram Vanilla Sugar
In addition
- 120 gram Jam strawberry/rhubarb
- 300 gram Berry fresh, e.g., strawberries, raspberries, blueberries etc.
Instructions
Light sponge
- Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit).
- Cream the butter and sugar well together.
- Add the egg yolks and whisk well.
- Add milk, flour, and baking powder and mix together.
- Divide the batter between 2 greased springform pans of approximately 24 cm.
Meringue layer
- Whisk the egg whites until stiff and fold in sugar and vanilla sugar.
- Spread the meringue on top of the two layers and bake them in the oven for 30 minutes.
Vanilla cream
- Whisk the cream until stiff and fold in crème fraîche, powdered sugar, and vanilla sugar.
Assembling the cake
- When the layers have cooled, remove them from the springform pans and then assemble the cake with first a layer, then jam, then a layer of cream, another layer, then jam and cream again, and at the top fresh berries. It’s ready to serve.
Notes
