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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Ruth Grover writes from Portland, Connecticut: âMy grandmother, who came here from Sweden when she was 21, used to make this cake for our birthdays, and it is still a family favorite.â Ingredients:
3/4 cup butter, softened |
3/4 cup sugar |
6 egg yolks |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
6 tablespoons 2% milk |
meringue: |
6 egg whites |
1-1/2 cups sugar |
1/2 teaspoon vanilla extract |
1/2 cup plus 3 tablespoons finely chopped walnuts, divided |
filling: |
2 cups heavy whipping cream |
1/4 cup confectioners' sugar |
2 cups fresh raspberries |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into three parchment paper-lined 9-in. round baking pans; set aside.
2. In a large bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Add vanilla. Fold in 1/2 cup walnuts. Spread meringue evenly over cake batter; sprinkle with remaining walnuts.
3. Bake at 325° for 30-35 minutes or until meringue is lightly browned. Cool on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving plate, meringue side up. Carefully remove remaining cakes, meringue side up, to wire racks.
4. In a large bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Carefully spread half of the filling over cake on serving plate; top with half of the raspberries. Repeat layers. Top with remaining cake. Store in the refrigerator. Yield: 16-18 servings.
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