Swedish Meringue Cake

• Sometimes this is called Pinnocchio Cake.  I first had this at a company Christmas party.  Goodness sakes!  It was by far the best and most popular dessert there...for good reason.  The filling is wide open to interpretation.  Pudding, whipped cream, etc. From the kitchen of:  GrampsINGREDIENTS:CAKE

  • 1/2 C softened butter

  • 2/3 C sugar

  • 5 egg yolks

  • 1/4 C milk

  • 1 heaping C flour

  • 2 tsp baking powder

• MERINGUE

  • 5 egg whites

  • Just a little less than 1C sugar

  • Some slivered almonds (optional)

• FILLING

  • OPTION 1

    • 2 C Whipped cream

    • Berries and/or mandarin oranges

  • OPTION 2

    • 2 C french vanilla pudding

    • Flavor with a touch of amaretto, mint, and eggnog flavoring

INSTRUCTIONS:

1. Pre-heat oven to 350

2. Beat the butter and sugar until light and fluffy. Add one egg yolk at a time while continously whisking. Add the milk and stir. Mix flour and baking powder and stir in until batter is smooth

3. Spread the batter onto a well greased piece of parchment paper on a baking sheet, about 12×16 inches.

4. In a clean bowl and clean beaters, beat egg whites and only 1¼ cups of sugar until soft peaks form. Add the remaining sugar and beat until stiff peaks form.

5. Spread meringue on top of the cake batter and sprinkle with slivered almonds.

6. Bake for about 30 minutes. Let cool on a wire rack.

7. Slice the cake in half into two even pieces.

8. Whip the cream and mix in the fruit of your choice. Spread the cream over one of the cake layers. Then top with the second cake layer, meringue side up.

MAKES: