Raspberry Meringue Cake
Raspberry Meringue Cake aka “Bedstefars Skæg”, is a delightful Danish dessert that beautifully combines indulgence and sweetness. As someone who loves making cakes in a tray, this recipe holds a special place as an all-time favorite. What makes it even more exciting is the versatility to change up the filling. While the luscious raspberry filling is a classic choice, you can also opt for a refreshing lemon curd or other sweet jams of your choice.
The name "Bedstefars Skæg," meaning "Grandfather's Beard," perfectly reflects the cake's delicate and fluffy appearance. This charming dessert features moist sponge cake layers that are generously filled and crowned with a magnificent meringue topping.
This timeless, classic Danish dessert is sure to please dessert enthusiasts of all ages.
Ingredients:
Cake batter
3 large eggs
300g sugar
1 tsp vanilla extract
250ml milk
60g unsalted butter
250g all-purpose flour
3 tsp baking powder
Pinch of salt
Filling
Jam or curd of your choice (about half of a jar is enough to spread across the top of the cake)
Meringue
4 large egg whites
280g caster sugar
Instructions:
Preheat the oven to 180C.
Butter and line a 9x13 inch cake pan with parchment paper.
Melt butter and milk together on the stove and let it cool.
Using a stand mixer with whisk attachment beat eggs and sugar until light, fluffy, and tripled in volume. Add vanilla extract.
In a separate bowl, combine flour, baking powder, and salt.
Alternate adding the cooled butter/milk mixture and dry mixture to the fluffy egg/sugar mixture in two stages. Fold gently with a rubber spatula.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is golden brown.
Remove the cake from the oven and spread raspberry jam on top whilst the cake is still hot.
Prepare the meringue using the Swiss meringue method. In a heatproof bowl, whisk together the egg whites, granulated sugar, and a splash of lemon juice. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Whisk constantly until the sugar has dissolved and the mixture is warm to the touch.
Remove the bowl from the heat and transfer it to a stand mixer fitted with a whisk attachment. Whisk on high speed until the meringue reaches stiff peaks and is glossy.
Carefully spoon the Swiss meringue over the jam-covered cake, spreading it out to cover the entire surface. Add texture and swirl with an angled spatula.
Put the cake back into the oven and bake for another 10-12 minutes until the meringue is crispy and lightly browned.
Allow the cake to cool, then slice and enjoy!
Note: The Swiss meringue method involves heating the egg whites and sugar together to ensure the sugar is fully dissolved and the meringue is stable.