A cake topped with crisp meringue is a traditional Norwegian dessert. It’s a tender, crunchy, creamy confection.
The original version of the confection is a yellow sponge cake with meringue baked right onto the top of the cake layers and topped with sliced almonds. It is then layered and topped with whipped cream. The confection is often made in a rectangular baking dish. I have prepared mine in separate round layers, as an option, reminiscent of the delicate pavlova meringues.
The cake has been revived and made more popular in recent years. I’ve created a chocolate version in the past but recently constructed this sweet version for my mom’s birthday.
We added fresh blueberries and sliced strawberries for a nice summery touch.
This sweet treat was light and fresh and checked all the boxes for a wonderful summer birthday celebration.
Enjoy food made fresh!
Pavlova Layered Cake:
11 tablespoons butter, room temperature ¾ cup granulated sugar 3 large eggs, plus 1 egg yolk (save egg white to go into the meringue) 1¼ cup all-purpose flour 1½ teaspoons baking powder ½ cup milk Preheat oven to 350 degrees F. Grease a 9-inch round cakepan and lightly dust with flour.
In a medium mixing bowl, using an electric mixer, mix butter and sugar on medium speed until light and fluffy. Add eggs and egg yolk, one at a time with mixer running. Reduce speed to low and add the flour mixed with baking powder, mixing until incorporated. Add milk and mix until well blended. Pour into prepared pan and evenly distribute.
Bake in preheated oven for 20 to 25 minutes until center is set, and inserted toothpick comes out clean. Set aside to cool.
Pastry Filling:
¾ cup sugar 3 cups whole milk 4 large egg yolks (save egg whites to go into the meringue) ¼ cup cornstarch 1 tablespoon butter Combine sugar and 2¾ cups milk in medium saucepan. Bring to boil over medium heat to scald milk.
In a small mixing bowl, whisk together remaining milk, egg yolks and cornstarch until smooth. Temper egg yolk mixture by adding a small amount of the warm milk and whisking to bring the temperature up.
Gradually add in the remaining warm milk, whisking until combined. Bring mixture to a boil again and cook for about 3 minutes or until mixture is thick, stirring constantly.
Remove from heat and stir in the butter until well blended. Let cool.
Meringue Layer:
1½ cups granulated sugar 4½ teaspoons cornstarch 5 large egg whites ½ teaspoon cream of tartar (found on the spice aisle) 1/8 teaspoon salt Preheat oven to 250° F. Line 2 baking sheets with parchment paper.
In a small mixing bowl, stir together sugar and cornstarch. Set aside.
In a clean, large mixing bowl, add egg whites, cream of tartar, and salt. Whisk on low with an electric mixer until the mixture begins to thicken and look dense, about a minute or so. Add sugar and cornstarch, and salt, and continue whisking, increasing speed to medium-high, until stiff peaks form, (peaks that stand on their own), which will take another 30-60 seconds.
Mound2meringuesonto paper, each one 8 to 9-inches in diameter.
Place into preheated oven and immediately reduce the heat to 225° F. Bake for 25 minutes, then swap which rack the baking sheets are on and turn them 180 degrees to ensure even baking. Bake for approximately 20 minutes longer. If at any time they begin to darken in color, reduce the oven temperature to 200° F.
of the pastry filling onto a cake plate and top with one of the cake halves. Top with half of the pastry cream and 1 meringue. Repeat layers and top with whipped cream and berries if desired. Makes 10 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
