Kerstens Meringue Cake (Marang Tarta)

 

Normally I am not a fan of meringue.  Kersten, the delightful girlfriend of my uncle-in-law (Danny),  has forever changed my opinion.  While we were in Florida last week, Kersten (pronounced Share-stin) served this for dessert one night.   She brought the recipe for Meringue cake (Marang Tarta in Swedish) from Sweden in the 1960's, and has been making it for family and friends since.  She actually had to convert the recipe from Swedish to US measurements for me-thank you for sharing, Kersten!  

 

 This airy, flavorful cake is layered with fresh whipped cream and a delicate meringue top.  Scrumptious! 

 

Meringue Cake Batter

  • 1 Stick Butter
  • 1 DL (decilitre) or about 1/2 c. White Sugar
  • 1 1/2 DL or about 3/4 c. Flour
  • 2 tsp. Baking Powder
  • 3 Egg Yolks
  • 1 DL or about 1/2 c. Milk

 

Cream the butter and sugar, and then add egg yolks and mix until blended.  Add the flour and baking powder next, and mix together.  Add the milk last, and blend until completely incorporated into the liquid.  Set aside. 

 

Meringue

  • 3 Egg Whites
  • 2 DL or 1 c. Sugar
  • 2 tsp. Vanilla
  • 2 c. Fresh Whipping or Heavy Cream

Preheat oven to 375 degrees.  Spread the batter on a greased cookie sheet, and spread the meringue over the top of the batter.  Bake for about 12-15 minutes, but no more.  Turn the oven off and let the meringue cool in the oven.   While the cake is cooling, beat the whipping cream until stiff.  When the cake is cool, cut in half and spread the whipped cream between the layers. 

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