Could this crazy way to make a cake—baking a meringue layer directly on top of yellow cake batter—ever work?
Why This Recipe Works
The name is German but this layered dessert is an American invention. Meant to look impressive but come together with ease, it combines tender cake, crispy meringue, and creamy filling. We start by spreading thick yellow cake batter into two pans and topping it with billowy meringue (the yolks go into the cake and the whites into the meringue, so there’s no waste). The two bake together with a sprinkling of almonds on top. We found that a low oven helped the meringue dry out and crisp without overcooking the cake. While pastry cream fillings are common, we preferred the ease of whipped cream, stabilized with gelatin and combined with rich, tangy lemon curd (store-bought, to save time). Fresh raspberries macerated in orange liqueur are the final ingredient in this show-stopping dessert.
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