Fresh Berry Meringue Cake

5 from 1 vote

This easy Fresh Berry Meringue Cake is the perfect family or special occasion dessert. Three layers, cake, a berry filling and a Meringue topping.

Prep Time30

Cook Time15

Chilling Time (fruit filling)1

Total Time1 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 189kcal

Author: Rosemary Molloy

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

What to use instead of cream of tartar?

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.

Store bought or homemade cake

The best berries for the filling

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.

What is fine sugar?

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.

How to store it

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