Berry Cake with Meringue Icing

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Flourless Chocolate Hazelnut Cake
A Classic Chocolate Cake
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Berry Cake with Meringue Icing
A simple to do cake with a great wow factor. Soft sponge with tart berries is beautifully topped with crispy and sweet meringue. Substitute with your own meringue recipes for different flavours and colours.
Berry Cake with Meringue Icing
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Berries:
  • 100 g red currants
  • 100 g gooseberries
  • 1 cup sugar
  • 1 tsp corn starch
Cake:
  • 150 g white flour
  • 3 eggs
  • 1/2 tsp ground cardamom
  • 1 tsp baking powder/baking soda
  • 1/3 cup milk
  • 2 tbsp olive oil
Meringue Icing:
  • 1 egg white
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1 lemon zest
Course Desserts
Cuisine Baking
Prep Time 40 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Berries:
  • 100 g red currants
  • 100 g gooseberries
  • 1 cup sugar
  • 1 tsp corn starch
Cake:
  • 150 g white flour
  • 3 eggs
  • 1/2 tsp ground cardamom
  • 1 tsp baking powder/baking soda
  • 1/3 cup milk
  • 2 tbsp olive oil
Meringue Icing:
  • 1 egg white
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1 lemon zest
Berry Cake with Meringue Icing
Instructions
Prepare berries:
  1. Wash berries, let them drain in a sieve and then mix in a bowl with starch and sugar.
Cake:
  1. Preheat oven to 180°C.
  2. In one large large bowl, combine the flour, sugar, cardamom, baking powder and salt.
  3. In another bowl whisk milk, oil and 3 eggs thoroughly with a hand mixer.
  4. Add the wet ingredients to the dry ingredients and carefully mix until smooth.
  5. Grease and line a small (18 cm in diameter) spring form baking tin and pour in the batter.
  6. Spread berry mix over the batter and bake on middle rack for about 25 minutes.
Meringue Icing:
  1. While cake is baking, beat egg white with salt until very stiff peaks form.
  2. Add sugar and lemon zest and continue to beat until well mixed.
  3. After 30 minutes (cake should almost be done - check with a skewer) remove cake from oven, top with meringue and flatten with a spoon.
  4. Bake for another 8-10 minutes until meringue has set. Remove the finished cake from the oven, open the spring form tin and allow to cool completely on wire rack.
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