Summer Fun: Berry Brita Cake

by RENÉE KOHLMAN

Every summer needs a special cake to serve to loved ones gathered around your table. Whether you’re celebrating a birthday, anniversary, wedding, or the weekend, no party is complete without a cake. And, dear reader, I’m here to share with you the cake of the summer: Berry Brita Cake.

If the Brita cake is new to you, you’re in for a treat! It is a Nordic cake, specifically from Finland, but Sweden and Norway have variations on the cake as well. From what I can gather, the Finnish folk have been devouring this cake for decades, when it was the winner in a baking contest. Essentially, it’s a meringue-topped sponge cake, smothered in cream and berries. What’s not to love about that? The neat thing is that the meringue is baked directly on top of the sponge cake, so you get this wonderful combination of tender cake, crispy meringue, vanilla cream, and juicy berries. Plus, it is a glorious cake to behold. And it’s particularly perfect for summer, when the berries are at their absolute peak.

There are a couple of steps to this cake, but it’s easy to pull off on a summer afternoon. The vanilla sponge cake is simple, with the touch of lemon zest adding a little brightness. Be sure to wash and dry the mixing bowl well before beating the egg whites. I like to add a bit of cornstarch to the sugar whenever I make meringue - it helps the meringue maintain its structure. Once the meringue is thick and shiny, spoon it on top of the sponge cake, leaving a border around the edges. Bake the cake for about 30 minutes until the meringue is lightly golden and the cake is fully baked.

It needs to cool completely before serving, so you can bake the cake in the morning, then before serving, whip the cream and macerate the berries. I like the combination of strawberries, raspberries and blackberries, but blueberries, saskatoon berries, pitted cherries, or even peaches would be incredible. Your summer, your cake! The rosewater adds a lovely floral note to the fruit, but if you have a well-stocked liquor cabinet, feel free to add a splash of St. Germain, Cointreau, or Aperol to the berries.

Ideally, this cake should be assembled right before serving and eaten all at once, which makes it the perfect party cake. But, if you do happen to have a slice left over, it makes for a wonderful summer breakfast with a cup of strong coffee. It might be a little softer, as the juicy berries have their way with the meringue, but it’s still delicious.

Berry Brita Cake

Serves 8

Cake:

1¼ cups all-purpose flour

2 tsp baking powder

1 tsp salt

6 Tbs unsalted butter, softened

1½ cups granulated sugar, divided

4 large eggs, separated

2 tsp (10 mL) pure vanilla extract

1 lemon, scrubbed

½ cup (125 mL) whole milk

¼ tsp cream of tartar

1 tsp cornstarch

Berries:

900 g strawberries, or any combination of seasonal berries

1/3 cup granulated sugar

1 tsp (5 mL) rosewater extract, or a splash of any spirit such as Aperol, St. Germain, or Cointreau

2 cups (500 mL) whipping cream

1 tsp (5 mL) vanilla bean paste or extract

Icing sugar, for dusting

1. To make the cake: Preheat the oven to 325º F. Butter a 228 x 330 mm pan. Press a piece of parchment paper large enough to go up all of the sides of the pan into the pan. Run your hand across the bottom to adhere it. Butter the bottom of the parchment.

2. In a medium bowl, combine the flour, baking powder, and salt.

3. In a stand mixer fitted with the paddle attachment, cream the butter and ½ cup sugar until light and fluffy, for about 2 minutes. You’ll need to scrape the bowl a couple of times.

4. Add the egg yolks one at a time, blending well after each addition. Add 1 tsp of the vanilla extract and beat to combine. Zest the lemon directly into the bowl and beat briefly to combine.

5. On low speed, add half of the flour mixture, then the milk, then the remaining flour mixture. Mix on low speed just until combined, scraping down the bowl once or twice.

6. Spread the batter into the prepared pan, and set aside. Wash and dry the mixer bowl thoroughly. Using the whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy. Add the cornstarch to the remaining cup of granulated sugar, and gradually add this to the egg whites, beating on high speed until stiff and glossy peaks form. Beat in the remaining 1 tsp (5 mL) of vanilla extract.

7. Spoon the meringue directly on top of the cake batter, spreading almost to the edges. Bake for 30 minutes, until the meringue is beginning to turn golden and the cake is fully baked. A toothpick inserted in the cake should come out dry. Let the cake cool in the pan for 10 minutes, then lift the parchment by the corners and transfer to a cooling rack and cool completely.

8. When getting ready to serve the cake, hull and halve the strawberries. Toss with the sugar, rosewater, or a splash of your favourite spirit. Let the berries sit until juicy, about 15 minutes. If using other berries, I add them to the strawberries at the 15-minute mark and toss well.

9. Combine the whipping cream with vanilla bean paste in a clean mixer bowl and whip until thick and creamy. Spread the cream on top of the cooled cake and top with the berries. Dust with icing sugar and serve immediately.