Around the time my husband and were married, the mother of one of his close friends gave us a recipe for a really delicious dessert, a recipe on which we had been complimenting her for years. I was so happy to have the recipe. It quickly became a spring staple.

The dessert is actually an interpretation of a layer cake, but each of the two layers is itself two layers: one layer of cake and one layer of meringue baked together. Between the layers of cake and meringue is whipped cream with fresh fruit folded in. Yes, it tastes as good as it sounds.

Since my oldest son’s birthday is a spring birthday, this dessert was a natural choice for his first birthday. I remember being so emotional preparing it on his first birthday, hardly believing that my baby boy was one already, and oh, how my life had changed in the previous 12 months. I remember laughing, too, as I folded in the strawberries. My spring dessert for a spring baby – but there was still 30 inches of snow outside the house.

I don’t quite remember how it came to be the tradition it has, but our family tradition now is that this is the dessert that is served for our family-only dinner on each family member’s actual birthday. There may be something more elaborate or richer (read: chocolate) for a party, but this is the cake just for us. Each person gets to choose the fruit that is used, and I make a special trip to purchase it. It’s the signal (for the kids) that the long awaited day is finally here.

Marilyn’s Meringue Torte

3 eggs, separated
2 c sugar, divided
1/4 c butter, softened
2/3 c milk
1 1/4 c flour
2 tsp baking powder
1/4 tsp salt
1 c or so heavy cream (I tend to be generous here)
1 pt fruit – berries of all kinds and peaches do really well

Preheat over to 325 degrees. Butter and flour and line with parchment paper (also buttered and floured) two 8 inch round cake pans. Springform pans work really well for this recipe, too.

Beat the three egg whites to soft peaks. Slowly add 1 c sugar as you continue to beat. Set aside.

Cream together the butter and remaining 1 c sugar. Add the egg yolks and continue beating until creamy. Sift together the flour, baking powder and salt in a separate bowl.

Alternately add the milk and the flour mix to the creamed ingredients and mix well.

Divide the cake batter evenly between the two pans, gently spreading to the pan walls. Do the same with the meringue, heaping the meringue in several large spoonfuls over the batter and then spreading carefully. Bake for 40 minutes.

When the layers are cool, carefully release them from the pans. Whip the cream and fold in the fruit, reserving a few berries to decorate the top. Divide the cream and fruit mixture, carefully placing and spreading half between the two cake/meringue layers and half on top.

Note that the meringue does not keep long. It’s best to consume all the dessert as soon as possible – which is not at all difficult to do.

PointsandPrizes.com Keyword: BUTTER worth 50 points good through 04/13/08.
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