Swedish Meringue Torte (Marängertorta)

By norsegal8

This cake is baked with meringue on top. After baking, it is cooled and filled with a cream filling or fresh berries or both, then topped with whipped cream (and more berries if they are in season).

Ingredients

• CAKE:
• 3/4 cup butter
• 3/4 cup sugar
• 6 egg yolks
• 1 teaspoon vanilla
• 1/2 teapoon almond extract
• 1 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• MERINGUE:
• 6 egg whites
• 1 cup sugar
• 1/2 teaspoon vanilla
• 1/2 cup almonds, finely ground
• FILLING:
• 1/4 cup cornstarch
• 1 cup sugar
• dash of salt
• 1/4 cup water
• 1 1/2 cups orange juice
• 1/4 cup lemon juice
• 2 tablespoons orange zest
• 1 tablespoon lemon zest
• 4 egg yolks, beaten
• 1 pint fresh berries
• TOPPING:
• 1 cup whipping cream
• 2 tablespoons sugar
• 2 teaspoons vanilla
• 1 cup slivered almonds, toasted
• additional berries

Details

Servings 12

Preparation

Step 1

Butter three 9-inch cake pans and line the bottoms with parchment or waxed paper rounds. Butter again and dust with flour. Preheat the oven to 350 degrees.

To prepare the cake, cream the butter and sugar; beat in the egg yolks until light and fluffy. Stir in the vanilla and almond extracts. Sieve the flour, baking powder and salt into the creamed mixture and add the milk. Beat at low speed until blended, increase the speed to high and beat for 2 minutes, scraping the sides of the bowl with a spatula, until the batter is light and fluffy. Divide the batter among the 3 prepared cake pans and spread evenly.

To prepare the meringue, beat the egg whites until stiff. Gradually beat in the 1 cup sugar. Add the vanilla and fold in the almonds. Continue beating until the meringue stands in stiff peaks. Spread the meringue evenly on top of the cake batter, dividing it equally among the 3 pans. Bake for 35 to 40 minutes or until the cakes test done. Cool on racks. Remove from the pans carefully.

To prepare the filling, combine the cornstarch, sugar, salt and water in a saucepan. Add the orange juice, lemon juice, orange and lemon zests. Cook over medium heat, stirring constantly until smooth and thickened, about 5 minutes. Stir a little of the hot mixture into the egg yolks to temper, then add the egg yolks to the to the saucepan. Return to low heat for 3 minutes longer, stirring constantly. Remove from the heat and beat until cool.

To prepare the topping, whip the cream until stiff; beat in the sugar and vanilla.

To assemble the torte, place one cake layer on a serving platter with the meringue side up. Cover with 1/3 of the filling. Add fresh berries if available, and top with the second layer, meringue side up, 1/3 of the filling and berries. Repeat, placing third layer meringue side up. Pile the whipped cream on top of the torte. Sprinkle with the toasted almonds and decorate with fresh berries if desired. Refrigerate until ready to serve and cut into wedges.