Skip to content
German Pastry Chef, home

Cakes, Layer Cakes

Summer Berry Meringue Cake

by Lisa

Trained pastry chef

Berry meringue cake with golden toasted meringue peaks and sliced almonds around the side

5.0 (8)out of 5, 8 ratings

Go to recipePrint
Prep
10 min
Bake
45 min
Total
55 min
Makes
12 slices

Today I'd like to share a fantastic cake recipe with you: an impressive meringue cake with mixed summer berries. This cake is not only incredibly delicious but also surprisingly easy to make. With a moist sponge, a delicious berry filling and a delicate meringue topping, it is an absolute highlight at any summer party or afternoon coffee.

Read more

The fresh summer berries give the cake a wonderfully fruity note, while the light, airy meringue topping makes the perfect contrast. As an extra highlight, sliced almonds are gently pressed around the side of the cake, adding a crunchy texture and a hint of nutty flavor.

If you are looking for more variations, a gooseberry meringue cake or a red currant meringue cake are excellent alternatives. With their tart, fruity berries they are perfect summer refreshments and they don't sit heavy in your stomach, because the meringue topping is wonderfully fluffy and not as rich as buttercream or whipped cream fillings.

So grab your baking tools, get ready for a baking adventure and let's make this delicious meringue cake with mixed summer berries together.

Happy baking!

Sweet regards,

Kuchenfee Lisa

Ingredients

Makes 12 slices

Sponge

  • 2large eggsroom temperature (!)
  • ¾ cup150 ggranulated sugar
  • 1 pinchsalt
  • 3 ½ tbsp50 mlwater
  • 2 tbsp30 gunsalted buttermelted. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK, unsalted butter.
  • 2 tbsp plus ½ tsp30 goilneutral-flavored
  • 1 cup130 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • ½ tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.

Berry filling

  • 17 ½ oz500 gberriesmixed, frozen or fresh
  • 1 packetcustard pudding powderA packet of flavored starch (about 37 g) that is cooked with 2 cups (500 ml) of milk and sugar into a thick pudding. In the US use about ⅓ cup (40 g) cornstarch plus 1 tsp vanilla extract per packet; in the UK, custard powder, about 40 g per German packet (it is unsweetened, so it swaps 1:1 by weight).
  • 6 tbsp45 gcornstarchas an alternative to the custard pudding powder. A fine starch, usually made from corn, used to thicken creams and lighten cakes. In the US use cornstarch; in the UK, cornflour.
  • 3 tbspgranulated sugar

Meringue

  • 1 cup250 gegg whitesabout 8 large egg whites
  • 1 ⅔ cups320 ggranulated sugar
  • 2 tspvanilla sugar1 packet = 2 tsp (8 g). Sugar flavored with vanillin (artificial vanilla), sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • 1 pinchsalt
  • 2 ⅓ cups200 gsliced almondsThinly sliced almonds. In the US use sliced almonds; in the UK, flaked almonds.

Method

Sponge

  1. Preheat the oven to 350°F (170°C) convection (fan). Line the bottom of a springform pan with parchment paper.

  2. Beat the eggs with the sugar, vanilla sugar & salt for about 10 minutes, then pour in the water in a thin stream.

  3. Pour the oil & butter into the egg mixture and stir only briefly (!). Combine the flour & baking powder, sift them over the mixture, fold them in and pour everything into the springform pan.

  4. Bake for about 20 to 30 minutes until golden, then let it cool in the springform pan. Meanwhile, make the filling.

Berry filling

  1. If you are using frozen berries, thaw them in a sieve. Please catch the juice that drips out so you can dissolve the cornstarch or the custard pudding powder in it.

  2. Heat the berries with the sugar in a saucepan and cook until they look like a chunky compote. Meanwhile, mix the cornstarch or the custard pudding powder with a little water until dissolved, so you can stir it into the berries.

  3. As soon as the berry and starch mixture boils, keep cooking it for at least two minutes while stirring so that everything thickens well.

  4. Even if the sponge hasn't cooled yet, you can spread the hot berry mixture on top. Smooth it out and let it cool.

Meringue

  1. Preheat the oven to 425°F (220°C) with top heat only, or use the broiler (UK: grill). Place a baking sheet on the middle rack of the oven.

  2. Now warm the egg whites with the sugar, vanilla sugar & salt over a water bath on medium heat, stirring, until the sugar has dissolved completely, then take it off the heat.

  3. Whip the mixture in a stand mixer until it is back to room temperature, glossy & stable. Spread about ⅓ of it over the cake, and cover the side too, so the almonds can be pressed on & stick.

  4. Now put the cake into the hot oven for a few minutes. It is best to stay right by the oven and watch the cake, because it can brown very quickly!

  5. Now pipe the rest of the meringue on top bit by bit with a piping bag and brown it again for a short moment until golden.

  6. Let the cake cool completely before serving.