This traditional Danish cake with jam and meringue is called Bedstefars Skæg (Grandpa’s beard).
Cake with raspberry and redcurrant jam and meringue
10 servings
275 g plain flour
185 g butter, softened
225 g sugar
3/4 tsp baking powder
3 egg yolks
1,75 dl milk
200 g homemade raspberry redcurrant jam – or raspberry jam
Meringue
3 egg whites
185 g sugar
Whisk butter and sugar together in a bowl. Add the egg yolks one at a time. Mix flour and baking powder and add it to the cake batter together with the milk – mix to combine. Pour the batter into a cake tin (30 cm x 40 cm) buttered or lined with parchment paper. Bake the dough for 15 minutes in the oven at 200 degrees celcius.
Meanwhile beat the egg whites until stiff and add the sugar a little at a time until a beautiful meringue is formed. Spread an even layer of jam on the baked cake. And then spread out the meringue on top of the jam. Finally sprinkle some extra sugar on top of the meringue. Bake for another 15 minutes in the oven until the meringue has turned lightly golden.
