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Party Meringue Cake (Blitz Torte)

Adapted from the Better Homes & Gardens Cookbook (1960) / This cake has a few secrets... there's a layer of meringue baked right on top of each cake layer, and that's topped with sliced almonds. The thin cake layer is soft and buttery, the meringue brings a subtle chew, and the almonds add a toasty crunch. Add in the soft whipped cream and bright berries, and you've got a perfect combination of textures!
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Ingredients
  

Cake

  • 1 cup cake flour all purpose flour can be used in a pinch, although the cake will not be as light
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup salted butter softened
  • ½ cup granulated sugar
  • 2 egg yolks lightly beaten
  • 1 teaspoon vanilla
  • ½ cup milk

Meringue

  • 2 egg whites
  • ½ cup sugar
  • 1 cup slivered almonds

Filling/Topping

  • 3 cups berries if using strawberries, slice them into pieces first
  • 1 cup whipping cream
  • 2 teaspoons sugar or more to your liking
  • ¼ teaspoon almond extract or ½ teaspoon vanilla extract

Instructions
 

Prep

  • Preheat the oven to 350°F.
  • Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.

Prepare the cake

  • Sift together the flour, baking powder, and salt; set aside.
  • Cream the butter and granulated sugar together until light and fluffy.
  • Add the egg yolks gradually, mixing well after each addition, then add the vanilla and mix until incorporated.
  • Add the flour mixture and milk alternately in three additions, beginning and ending with the flour. Mix just until smooth, being careful not to overmix.
  • Divide the batter evenly between the two prepared pans. Set aside.

Prepare the meringue

  • In a separate bowl, beat the egg whites until frothy.
  • Gradually add the sugar 1 tablespoon at a time and continue beating until stiff, glossy peaks form.
  • Gently spread the meringue evenly over the batter in each pan, using an offset spatula or the back of a spoon — you don't need to go all the way to the edge.
  • Sprinkle sliced almonds over the meringue in each pan.

Bake

  • Bake at 350°F for 20 to 25 minutes, until the meringue is golden and a toothpick inserted into the cake comes out clean. Since the cake is very thin it cooks relatively quickly.
  • Cool the layers in their pans for 10 minutes, then remove and cool completely on a wire rack.

Assemble

  • Assemble the cake just before serving. You can prepare the berries and whipped cream ahead of time and store in the refrigerator.
  • Prepare your whipped cream by beating the heavy cream with the sugar and almond or vanilla extract until it forms soft peaks.
  • Place the first cake layer on a serving plate, meringue side up. Spread about 2/3 of the whipped cream over the top, then arrange 2/3 of the fresh berries over the whipped cream.
  • Place the second cake layer on top, meringue side up. Spread the remaining whipped cream evenly over the top, then arrange the remaining berries over the whipped cream.
  • A note on serving and storing: This cake is best assembled right before eating and enjoyed the same day. If you have leftovers, loosely cover with plastic wrap - or store in an airtight container - and refrigerate. It's best eaten within 1 to 2 days — the whipped cream should hold up reasonably well, but the meringue layer will gradually soften and turn a bit sticky as it absorbs moisture from the fridge and cream, and the berries will start to release liquid.

Notes

A note on frozen berries: I haven't tested this cake with frozen berries, but if you'd like to try it, thaw them first and drain off any excess liquid — otherwise they'll make the whipped cream and meringue soggy. Pat them dry with a paper towel before adding them to the cake.
If you don't have cake flour, you can make your own! To make 1 cup cake flour: combine ¾ cup + 2 tablespoons all-purpose flour with 2 tablespoons cornstarch. Sift together well to fully incorporate the cornstarch.