If you’re looking to add a touch of magic to your next celebration, Tort Bezowy (Polish Meringue Cake) is the perfect treat. This dazzling dessert brings together crisp, cloud-like layers of meringue, dreamy swirls of whipped cream, and a tumble of luscious berries, creating a stunning centerpiece that’s as beautiful as it is delicious. Whether you’re gathering with loved ones or simply craving something sweet and special, Tort Bezowy (Polish Meringue Cake) is guaranteed to bring smiles, surprise, and pure joy to your table.
Ingredients You’ll Need
Every bite of Tort Bezowy (Polish Meringue Cake) celebrates the harmony of simple, honest ingredients coming together in spectacular fashion. Each component adds its own magic—crispy meringue, pillowy cream, bright fruit, and a hint of crunch transform the ordinary into the unforgettable.
- 6 large egg whites: Form the base of the meringue, providing structure and lightness—room temperature is best for max volume!
- 1½ cups granulated sugar: Slowly whisked in for glossy, stable meringue with delicate sweetness.
- 1 teaspoon vinegar: Gives the meringue just enough acidity to hold its beautiful peaks and stay crisp.
- 2 teaspoons cornstarch: Helps create that perfect chew—a little tender in the middle, crisp on the outside.
- 1 teaspoon vanilla extract: For a floral, comforting aroma that softens the sweetness.
- 1 cup heavy cream: Whips up beautifully for billowy, luxurious filling between the meringue layers.
- 2 tablespoons powdered sugar: Lightly sweetens the whipped cream without making it heavy.
- 1 cup mixed berries (strawberries, blueberries, raspberries): Adds freshness, tang, and gorgeous color to each slice.
- ½ cup chopped nuts (optional): Brings a satisfying crunch—try toasted hazelnuts or almonds for a traditional Polish touch.
How to Make Tort Bezowy (Polish Meringue Cake)
Step 1: Prepare the Oven and Baking Sheets
Start by preheating your oven to 275°F (135°C), the ideal temperature for slow-baking meringue to golden, airy perfection. Line two baking sheets with parchment paper, drawing an 8-inch circle on each as a gentle guide for shaping your meringue layers. This prep step sets you up for beautiful, evenly sized cakes every time.
Step 2: Whip the Egg Whites
In a meticulously clean bowl (any grease at all can spoil your peaks), beat the egg whites using an electric mixer on medium speed until they begin to look billowy and soft peaks just start to form. The trick here is patience—gentle whipping at this stage gives your meringue its irresistible lightness.
Step 3: Add Sugar Gradually
Once your egg whites hit soft peak stage, begin to sprinkle in the granulated sugar one tablespoon at a time, continuing to beat as you go. Watch as the meringue becomes glossy and thick with every spoonful—this is where the magic happens! When it holds stiff, shiny peaks and feels smooth (not gritty) between your fingers, you’re ready for the next step.
Step 4: Incorporate Vinegar, Cornstarch, and Vanilla
Now, gently fold in the vinegar, cornstarch, and vanilla extract with a spatula. These little additions work behind the scenes to make your meringue sturdy but tender, flavorful, and just chewy enough in all the right spots. A gentle hand is key, so you don’t deflate that lovely air you worked so hard to whip in.
Step 5: Form Meringue Discs and Bake
Divide the meringue mixture evenly between your prepared baking sheets, staying within those 8-inch circles. Spread each into a fluffy, slightly domed disc and smooth the tops. Bake for 1 hour, then turn off the oven and let them cool inside for another hour undisturbed—that slow, dry cooling produces a crisp exterior that cracks beguilingly as you cut it.
Step 6: Whip the Cream and Assemble
When your meringue layers are completely cool (no shortcuts here!), whip the heavy cream with powdered sugar until thick and fluffy. To assemble, place one meringue disc on a serving plate, top with half of the whipped cream, and scatter over half the berries and chopped nuts if you like. Gently place the second meringue disc on top and finish with more whipped cream, the remaining berries, and nuts. Your Tort Bezowy (Polish Meringue Cake) is ready to dazzle!
How to Serve Tort Bezowy (Polish Meringue Cake)
Garnishes
Tort Bezowy (Polish Meringue Cake) truly shines with a heap of fresh berries, a dusting of powdered sugar, and a scattering of toasted nuts on top. For an even more festive touch, add a few sprigs of mint or some edible flowers for a pop of color and a whisper of herbaceous aroma.
Side Dishes
While the cake is a superstar on its own, you can turn any occasion into a feast with light accompaniments. Try serving it alongside a cup of strong coffee, a refreshing fruit coulis, or even a cool scoop of vanilla ice cream to double down on that creamy-meets-crunchy experience.
Creative Ways to Present
Dare to get playful! Stack individual pavlova-style meringues for personal desserts, or arrange slices with extra berries and cream. For special events, drizzle plates with berry syrup or caramel for an elegant restaurant-worthy look. This cake loves a little drama and creativity on the plate!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store Tort Bezowy (Polish Meringue Cake) in an airtight container in the refrigerator. The meringue will soften slightly over time, but the cake will keep beautifully for up to two days and is still absolutely dreamy—even if not quite as crisp as when freshly assembled.
Freezing
If you want to prep ahead, freeze the unfilled meringue layers (separated by parchment) in an airtight container for up to one month. When you’re ready, thaw at room temperature and assemble with fresh whipped cream and fruit for best results. Freezing the finished, filled cake isn’t recommended, as the cream and fruit can affect the texture on thawing.
Reheating
Meringue cakes aren’t meant to be reheated like traditional cake, but you can refresh the unfilled layers briefly in an oven at a low temperature (about 200°F/95°C for 10-15 minutes) to restore some crispness before assembling. Otherwise, let leftovers come to room temperature for the best flavor and texture.
FAQs
Can I make Tort Bezowy (Polish Meringue Cake) ahead of time?
Absolutely! Both the meringue layers and whipped cream can be made in advance—the meringues can be baked and stored in an airtight container at room temperature for up to two days. Assemble with cream and berries just before serving for best results.
Why does my meringue sometimes weep or become sticky?
Humidity is the usual culprit—on damp days, meringues may absorb moisture from the air. Try to bake on a dry day, or use a kitchen dehumidifier to help. Storing baked meringues in an airtight container once completely cool also preserves their crisp texture.
What berries work best in this cake?
Use whatever looks freshest at the market! Strawberries, blueberries, and raspberries are classic, but blackberries or even thinly sliced stone fruits like peaches can be delicious. Mix and match for seasonal color and flavor.
Can I use other flavors besides vanilla in the meringue?
Definitely—experiment with a little almond or rose extract in place of vanilla for a twist. Citrus zest (especially lemon) adds bright aroma, or try a hint of espresso powder for adults looking for something different.
How do I know when the meringue is baked perfectly?
The outside should feel dry and crisp, and the meringue should lift easily from the parchment. A light golden tint is ideal. Letting them cool completely in the oven with the door closed ensures the centers stay delicately chewy and marshmallowy.
Final Thoughts
If you’re looking to delight friends, impress family, or simply indulge your own sweet cravings, Tort Bezowy (Polish Meringue Cake) will deliver in every way. Give it a try and bring a touch of Polish celebration—and a whole lot of joy—to your kitchen table!