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Kirsi Hayes

Finnish Meringue Cake

A delicate Finnish-style layer cake with a tender cake base, crisp meringue, toasted hazelnuts, and a luscious filling of whipped cream and fresh fruit. This beautiful dessert is light, airy, and perfect for a special occasion.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Course: Dessert
Ingredients Method

Ingredients
  

For the Cake
  • 125 g butter, softened
  • 100 ml granulated sugar
  • 2 large egg yolks
  • 150 ml all-purpose flour
  • 2 tsp baking powder
  • 100 ml milk
For the Meringue
  • 2 large eggs
  • 175 ml granulated sugar
  • 1 tsp vanilla extract
  • 100 ml chopped hazelnutes
For the Filling
  • 1½ cups heavy whipping cream
  • 2 tbsp granulated sugar
  • ½ tsp vanilla extract
  • 1½ - 2 cups Chopped fresh fruit

Method
 

  1. Preheat the oven. Preheat oven to 350°F. Line a small sheet pan with parchment paper and lightly butter the parchment.
  2. Prepare the cake batter. In a large bowl, beat the softened butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition.
  3. Add the dry ingredients. In a separate bowl, whisk together the flour and baking powder. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix just until combined.
  4. Spread the batter. Spread the cake batter in a thin, even layer over the prepared parchment paper.
  5. Make the meringue. In a clean bowl, beat the egg whites until stiff peaks form. Gradually add the sugar, continuing to beat until the meringue is thick and glossy. Beat in the vanilla extract.
  6. Top the cake. Gently spread the meringue evenly over the unbaked cake batter. Sprinkle the chopped hazelnuts over the top.
  7. Bake. Bake for about 20 minutes, or until the meringue is lightly golden and the cake is baked through. Remove from the oven and allow to cool completely.
  8. Prepare the filling. Whip the cream with sugar and a little vanilla extract until soft to medium peaks form.
  9. Assemble the cake. Cut the cooled cake in half crosswise to create two equal layers. Place one half on a serving platter and spread with the whipped cream. Top with chopped fresh fruit.
  10. Finish the cake. Using two large spatulas, carefully place the second cake half on top, with the meringue side facing up. Refrigerate until ready to serve.

© 2026 Pamela Zippi