This cake is all my favorite things sandwiched between a thick layer of berries and cream. I made it for Mother’s Day this year and it was a hit!
Lemon Berry Meringue Torte
Meringue Cake Layers
- 1/2 cup butter
- 1/2 cup sugar
- 2 tsp lemon zest
- 1/4 tsp salt
- 4 egg yolks
- 1 tsp vanilla
- 3 Tbsp milk
- 1 tsp baking powder
- 1 cup flour
Grease and line two 8-inch springform pans. Beat the butter, sugar, zest and salt until light and fluffy. Add the egg yolks along with the vanilla and beat through.
In a separate bowl, mix the baking powder and the flour adding half to the wet ingredients. Mix through the milk followed by the rest of the flour. Divide the batter between both prepared pans.
- 4 egg whites
- 3/4 cup sugar
- 1/2 cup sliced almonds, optional
- 1 Tbsp sugar
Whip the egg whites in a clean bowl until foamy. Add the sugar with the motor running on medium one Tbsp at a time. Continue to whip until thick, glossy and the meringue holds stiff peaks. Divide the meringue across the two pans using an offset spatula and distribute evenly over the batter. Sprinkle with remaining 1 Tbsp sugar and sliced almonds. Bake for 30 minutes and cool completely in pans. The meringue may sink a bit in the center but don’t worry, that’s ok! Plus it will just make more room for the berries and cream.
- 1 cup whipping cream, very cold
- 3 Tbsp icing sugar
- 1/4 tsp vanilla
- 1/3 cup full fat Greek yogurt
- 2 cups mixed berries
Whip the cream until soft peaks form. Mix in the icing sugar and vanilla and continue to whip until the mixture holds stiff peaks. Fold in the yogurt and set aside.
Place one of the meringue cakes onto a cake plate. Spread a third of the cream onto the meringue and top with half the berries followed by another third of the cream. Set the second cake layer over the first and top with the remaining cream and berries. Allow the cake to set in the fridge for at least an hour before serving.