This cake is one of those old-fashioned danish cake that you may, or may not, remember from your childhood. I am not really sure I tasted this cake when I was a child, but the topic came up and it just sounded so delicious that I had to make it (anything with meringue, and I’m game). And the cake did not disappoint. The cake is soft and buttery and the combination of raspberry and soft, sweet meringue is very delicious. Enjoy!
Bedstefars Skæg (16 servings)
185 g unsalted butter, room temperature (6.5 oz)
225 g sugar (8 oz)
3 egg yolks
275 g all-purpose flour (9.7 oz)
3/4 tsp baking powder
1/2 tsp salt
175 ml milk (6 fl oz)
6 oz seedless raspberry jam
3 egg whites, room temperature
185 g sugar (6.5 oz)
Preheat oven to 200 degrees C (390 degrees F). Spray a 9 x 13 inch (23 x 33 cm) pan with baking spray and line pan with parchment paper extending over edges, set aside.
Beat butter and suger until smooth. Add egg yolks one at the time and continue to beat until homogeneous. Sift flour, baking powder and salt into butter mixture, add milk and using a spatula fold everything together until smooth, batter will be a little thick. Drop batter into prepared pan and spread out into corners. Bake for 15 minutes and let cake rest on a cooling rack while meringue is made.
Beat egg whites until frothy, slowly add sugar and beat on high speed until stiff peaks form.
Spread raspberry jam out over cake in a thin layer. Top the cake off with the meringue, sealing the edges and bake for another 15 minutes or until golden. Serve at room temperature and enjoy!
Source: slightly adapted from Anne Au Chocolat