Fresh Berry Meringue Cake
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5.0
3 reviews
Excellent
Fresh Berry Meringue Cake
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This easy Fresh Berry Meringue Cake is the perfect family or special occasion dessert. Three layers, cake, a berry filling and a Meringue topping.
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Ingredients
- 1 layer cake (1/2-1 inch / 1.2-2.4 cm thick to fit an 8 or 9 inch cake pan).
FOR THE BERRY FILLING
- 1-1½ cups strawberries (cubed or sliced) (250 grams)
- 1¼ cups raspberries (150 grams)
- ¾-1 cup blueberries (150-190 grams)
- 2 tablespoons brown sugar (packed)
- 2 tablespoons granulated sugar (more or less depending on how sweet the berries are)
- 1 teaspoon lemon juice
- 2 tablespoons water
- 1-2 teaspoons cornstarch
FOR THE MERINGUE
- 3 large egg whites (room temperature)*
- ¼ teaspoon cream of tartar (or white vinegar)
- 4 tablespoons caster/fruit/fine sugar
*Remove from the fridge 45-60 minutes before using.
Instructions
- If you are making a homemade cake, then make the cake first and let cool completely. You will need a single layer cake that is sliced through the centre about 1/2-1 inch thick.
FOR THE BERRY FILLING
- In a medium pot add the chopped strawberries, raspberries and blueberries (or your choice of berries), sugar, lemon juice, water and cornstarch. Bring to a boil on medium low heat, stir constantly, cooking until thickened, about 8-10 minutes. Move to a clean bowl and let cool completely. Refrigerate for about 20 -60 minutes to chill and thicken it.
FOR THE MERINGUE (once the filling and cake has cooled)
- Pre-heat oven to 350F (180C). Lightly grease and flour an 8 or 9 inch (20/22 cm) round cake pan (springform if possible, if not line the cake pan with parchment paper).
- In a clean dry bowl add the egg whites and beat until frothy, add the cream of tartar and beat until soft peaks form.
- Add the sugar a tablespoon at a time while beating, continue to beat on medium speed until stiff peaks form.
- Place the cake layer on the bottom of the prepared cake pan, spread evenly with the cooled berry filling.
- Place the stiff meringue on top of the berry filling. Using the back of a spoon form peaks over the top of the cake. Bake for approximately 10-15 minutes or until golden. Turn the cake halfway through baking so it browns evenly. Let cool completely before serving. Enjoy!
Notes
- If you don't have cream of tartar you can substitute with an equal amount of white vinegar or lemon juice.
- Depending on the type of cake you use or make for the recipe, such as a dense sponge cake, then 1 teaspoon of cornstarch is enough, for a soft or boxed cake 2 teaspoons of cornstarch will be better.
- Depending on the type of cake you use or make for the recipe, such as a dense sponge cake, then 1 teaspoon of cornstarch is enough, for a soft or boxed cake 2 teaspoons of cornstarch will be better.
- Store bought or homemade cake
- For this recipe you can use either. If making homemade I would recommend a Sponge Cake which will absorb the berry juice without getting soft and falling apart. If you prefer a softer boxed or store bought cake then just add a teaspoon extra of cornstarch and cook the berries until it is thicker and chill for about an hour in the fridge.
- For the filling you can use pretty well any type of berry you like, from chopped or sliced strawberries, to blueberries, raspberries, blackberries and currants just to name some of my favourites.Frozen berries work just fine and there isn’t any need to thaw them before cooking, although you might want to add less water.
- Fruit/fine or caster sugar is slightly finer and dissolves more easily than regular granulated sugar. You can make your own by blending regular granulated sugar until finer or if not possible use regular sugar.
- Any leftover cake should be stored covered in the refrigerator. It will last about 3 days in the fridge. It is not recommended to freeze this Meringue Cake because it will not hold up well frozen. Once thawed the meringue will become chewy and rubbery.
Nutrition Information
Show Details
Calories
189kcal
(9%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
38mg
(13%)
Sodium
223mg
(9%)
Potassium
158mg
(5%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
75IU
(2%)
Vitamin C
22mg
(24%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 223mg | 9% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 22mg | 24% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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