Like a grand shortcake, this meringue-topped split cake looks decadent but is simple to make. The cake’s soft texture absorbs the juices from the layer of strawberries and raspberries that have been macerated in limoncello. Watch the crowd go wild over this one. Find more ways to use your 9×13 pan in our July/August issue, here!
Limoncello Meringue Cake
Makes 10 to 12 servings
- 4 cups (680 grams) chopped fresh strawberries
- 2 cups (340 grams) fresh raspberries
- 1¾ cups (350 grams) granulated sugar, divided
- ½ cup (120 grams) limoncello
- ½ (8-ounce) package (112 grams) cream cheese, softened
- 1 cup (227 grams) unsalted butter, softened
- 3 large eggs (150 grams)
- 1 tablespoon (2 grams) grated lemon zest
- 2 tablespoons (30 grams) fresh lemon juice
- 2 teaspoons (8 grams) vanilla extract
- 3½ cups (438 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 1½ cups (360 grams) whole milk
- Vanilla Meringue Topping (recipe follows)
- In a large glass bowl, combine strawberries, raspberries, ¼ cup (50 grams) sugar, and limoncello. Refrigerate for at least 2 hours.
- Preheat oven to 350°F (180°C). Spray a 9x13-inch baking pan with baking spray with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, 1 to 2 minutes. Add butter and remaining 1½ cups (300 grams) sugar, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and juice and vanilla.
- In a large bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to cream cheese mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan, smoothing top if necessary.
- Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- Cut cake in half horizontally. Drain berries well, reserving juices for another use. Top bottom of cake with macerated berries, and cover with top of cake. Spread with Vanilla Meringue Topping. Using a kitchen torch, brown meringue. Serve immediately.
Vanilla Meringue Topping
Makes 5 cups
- 6 large egg whites (180 grams)
- ¼ teaspoon cream of tartar
- 2 cups (400 grams) granulated sugar
- ½ cup (120 grams) water
- ½ teaspoon (2 grams) vanilla extract
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at high speed until tripled in volume, 2 to 3 minutes.
- In a medium saucepan, cook sugar and ½ cup (120 grams) water over medium-high heat until a candy thermometer registers 240°F (115°C).
- Reduce mixer speed to low. Slowly pour hot sugar mixture into egg whites, beating until combined. Increase mixer speed to high. Add vanilla, and beat until mixture is thick, white, and holds its shape. Use immediately.
The recipe for Limoncello Meringue Cake includes Vanilla Meringue Topping, which notes “recipe follows.” The recipe for the meringue topping is not there. Help?
Thanks for reaching out! You were correct, the recipe was not there but it is now updated and should be on the page. Thanks for the catch and we apologize for any inconvenience. Happy Baking!
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