Swedish pinocchio tart – Recipe for delicious Swedish meringue cake called pinocchio tart with a sugar bread base, meringue, almond flakes, whipped cream and berries. A pinocchio tart is a Swedish cake, which is also called meringue cake, manor cake and Brittatterte. The cake is usually a layer cake in layers. The cake itself is baked in the same way, but instead the cake is cut into two parts, which are then layered together with whipped cream and berries. Here I have made a large bread pancake, which is not in layers. This cake is brilliant to bake if you have to serve cake to many people, e.g. for a student party, wedding, birthday or for a summer party.
I have decorated the cake with whipped cream with creme fraiche and vanilla sugar. You can also decorate the cake only with whipped cream or it can also be cake cream.
I have baked the cake in the baking pan that fits the oven, which is high/deep, so that there is room for the filling. There is for approx. 25-30 people in such a baking pan, so there is cake for many people here. The cake can easily be baked the day before serving and stored in the fridge or in a cool place until it is to be served. The cake can also be decorated the day before serving, but it just gets a little soft. Also try my recipe for large carrot cake or my recipe for large strawberry cake. Have fun!
Swedish pinocchio pie
Ingredients
BottomInstructions
Bottom
Turn on the oven at 150 C hot air.
Beat the butter and sugar together until crumbly. Add one egg yolk at a time. Mix wheat flour, baking powder, vanilla sugar and lemon zest together and beat in the dough together with the milk.
Put the dough in a baking pan for the oven (mine is approx. 37×45), preferably the deep one, lined with baking paper.
Meringue
Whip the egg whites until foamy and add the sugar a little at a time while whipping. Whip to a glossy and airy meringue. Spread the meringue on the dough, sprinkle with almond flakes and bake the cake at the bottom of the oven for approx. 45-50 min. Let the cake cool.
Whip the cream until frothy and fold in the creme fraiche and vanilla sugar. Spread the cream on the cake and decorate with berries and lemon balm. Store the cake in the fridge until serving. Bon appetite!
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