Description
Tort Bezowy, a classic Polish Meringue Cake, is a light and elegant dessert made with crisp meringue layers, fluffy whipped cream, and fresh berries. Perfect for holidays or summer gatherings, this cake offers a melt-in-your-mouth texture with a hint of crunch.
Ingredients
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6 large egg whites
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1 1/2 cups granulated sugar
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1 teaspoon vinegar
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2 teaspoons cornstarch
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1 teaspoon vanilla extract
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1 cup heavy cream
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2 tablespoons powdered sugar
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1 cup mixed berries (strawberries, blueberries, raspberries)
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1/2 cup chopped nuts (optional)
Instructions
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Preheat oven to 275°F (135°C). Line two baking sheets with parchment paper.
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In a clean, dry mixing bowl, beat egg whites until soft peaks form.
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Gradually add granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
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Gently fold in vinegar, cornstarch, and vanilla extract.
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Divide meringue evenly between the baking sheets, shaping into 8-inch circles.
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Bake for 1 hour, then turn off the oven and let meringues cool inside for another hour.
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Whip heavy cream with powdered sugar until thick and fluffy.
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Place one meringue on a serving plate, spread with half of the whipped cream, and top with half the berries and optional nuts.
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Add the second meringue layer, then the remaining cream, berries, and nuts.
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Serve immediately or chill for up to 2 hours before serving.
Notes
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Use room temperature egg whites for best volume.
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Avoid opening the oven during baking to prevent cracking.
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Customize with seasonal fruits or drizzle with a berry sauce for extra flair.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Polish