Pinocchio Cake - Swedish Meringue Cake
This Pinocchio Cake - Swedish Meringue Cake recipe has an egg yolk cake base with a light meringue topping that sandwiches whipped cream and berries between for a bright Swedish dessert that welcomes in Summer.
Servings 8
Calories 428kcal
Ingredients
Base
- 100 grams / 3.5 ounces butter softened
- 50 grams / ¼ cup superfine/caster sugar
- 45 grams / 3 medium egg yolks room temperature
- 78 grams / ½ cup - 1 teaspoon plain flour
- 4 grams / 1 teaspoon baking powder
- 30 grams / 2 tablespoons milk
Meringue
- 90 grams / 3 medium egg whites room temperature
- 100 grams / ½ cup superfine/caster sugar
Topping
- 265 grams / 1 ¼ cups - 1 tablespoon heavy cream whipped to soft peaks
- 105 grams / ⅓ cup strawberry jam
- 400 grams / 14.1 ounces fresh strawberries hulled and roughly chopped
- 400 grams / 14.1 ounces fresh raspberries
Instructions
Base
- Preheat your oven to 180C/350F and line a baking tray with greaseproof paper with two equal rectangular outlines marked for the dessert (I used an 11 centimeter / 4 inch x 20 centimeter / 8 inch loaf tin to stencil onto my paper (see FAQ’s). Set aside.
- Place the butter and sugar into a bowl and beat until pale and fluffy, approximately 3 minutes.
- Add in one egg yolk and whip until combined.
- Repeat with the remaining egg yolks.
- In a small separate bowl, toss the flour and baking powder and stir together.
- Add ¼ of the flour mixture into the egg yolk mixture and ¼ of the milk and fold until smooth.
- Repeat by adding in the flour and milk in portions and folding until your batter has been formed.
- Spoon batter and spread evenly to ¼ inch thickness within the marked areas on your tray and set aside.
Meringue
- Meanwhile, place the egg whites into a clean and dry bowl and whip until soft peaks form, approximately 3 minutes.
- Continue whipping, adding in 1-2 tablespoons of the sugar until dissolved, approximately 30-45 seconds of whipping.
- Repeat with the remaining sugar until fully incorporated and your meringue is stiff and glossy.
- Spoon the meringue evenly on top of your egg yolk mixture.
- Bake in the oven until the exterior is lightly golden, approximately 25 minutes.
- Remove and allow to cool completely.
Topping and Assembly
- Place one of the desserts onto your serving plate and top with whipped cream evenly.
- Spoon over the jam evenly before sprinkling over ¾ of the strawberries and raspberries.
- Lay the remaining dessert on top and finish with the remaining fruit.
- Slice and serve.
- Dig in!
Video
Notes
- Eggs: The eggs should be room temperature, particularly the whites because they allow for better aeration at room temperature resulting in a fluffier meringue.
- Berries: Fresh strawberries and raspberries are best here. The easiest way to clean them before use is in a bowl filled with filtered water and 1 tablespoon of white vinegar. Rinse and dry them off and they will keep for several days covered and refrigerated.
- Outlining your cake shape: Most recipes for this dessert don’t recommend drawing an outline, rather simply spreading your mixture onto a baking tray with a slight lip (think, a rectangular pizza tray with a 1 inch / 2 centimeter lip) and simply cutting in half, however, this dessert rises as it bakes and having an outline to work with will mean less trimming and shaping post baking.
Nutrition
Calories: 428kcal