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Cake with shortbread layers and meringue
Baked goods

Cake with shortbread layers and meringue

660 min4 serv.21 февр. 2026 г.

Description

The recipe does not take much time. The cake turns out perfectly moist yet does not get soggy from the cream, and the meringue stays crisp. The cake is quite sweet, so when decorating you can add tart berries or jam. Chocolate chips can be replaced with raisins or chopped nuts to taste. Serve cooled or slightly warm.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all the ingredients you need to make a cake with shortbread layers and meringue. Take the butter for the cream out in advance so it can soften, and for the shortbread layers, melt it and let it cool.

  2. 2

    Step 2

    Step 2

    Separate the eggs into whites and yolks. Place the yolks in a bowl, add the sugar, and pour in the melted butter. Mix until smooth.

  3. 3

    Step 3

    Step 3

    Mix the flour with the baking powder and sift it into a bowl with the egg yolks. Quickly knead a soft dough, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

  4. 4

    Step 4

    Step 4

    Pour the egg whites into a clean, grease-free bowl, add a pinch of salt, and beat on medium speed until foamy. While continuing to beat, gradually add the sugar and beat until stiff peaks form.

  5. 5

    Step 5

    Step 5

    Divide the shortcrust pastry into four parts. Roll each one out on parchment into a thin circle and use an 18-centimetre cutter to mark the circle.

  6. 6

    Step 6

    Step 6

    Divide the meringue into four parts and spread it over the surface of each shortcrust base. Sprinkle with chocolate chips.

  7. 7

    Step 7

    Step 7

    Bake each shortcrust layer with meringue in a hot oven at 180 degrees for 13–15 minutes. Cool the baked layers completely.

  8. 8

    Step 8

    Step 8

    For the cream, beat soft butter with boiled condensed milk into a fluffy cream. Set aside some of the cream for decorating the top and sides.

  9. 9

    Step 9

    Step 9

    From the cooled cake layers, trim away the excess, leaving only the rounds with meringue. Spread cream on three of them and stack them one on top of the other. Leave the top layer as is.

  10. 10

    Step 10

    Step 10

    Chop the trimmings into fine crumbs.

  11. 11

    Step 11

    Step 11

    Spread the sides with cream and coat them with the crumbs you have made. Put the cake in the refrigerator for 8 hours. After that, decorate the cake as you like and serve it.

  12. 12

    Step 12

    Step 12

    Take out of the oven and serve warm or cooled.