Nutmeg cake with meringue from A Whisper of Cardamom. A simple buttermilk cake batter, spiced with nutmeg and topped with meringue before baking. I don’t find nutmeg a bully, but it’s not my favourite on its own. It could be replaced by your favourite spice. I added vanilla to both the cake and meringue and swirled the meringue in a lot more than the photo in the book. This was really delicious, especially that first slice when it was a bit warm.
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This is why I follow Hungry Onion!
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Your cake is beautiful and I found the notion of incorporating meringue intriguing. Down the rabbit hole I went and found this article which explains how to do this with any cake:
ETA: will I ever do this? Unlikely but I’m happy to know I could.
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I’ve made a great vanilla one that had whipped cream and berries between the layers. So many tastes and textures.
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Clafoutis! I always throw in an extra “u.”
First encountered this technique via the pan-Scandinavian standard called a party cake or brita cake.
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Have you made one? I am fascinated by this entire concept.
And I first encountered it as Cream Meringue Tart Cockaigne from the classic Joy of Cooking, which is layered just as pavlova describes. I’ve not made it, but buttertart (who started What Are You Baking? back on CH many years ago) has recommended it.
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I made several chocolate ones maybe six months ago or so. They were inspired by Tartine’s Pumpkin Cake. Very easy to do, this style differs from the blitz cake which has meringue on top of the batter but does not have any batter folded in to the meringue.
January 2025 “what are you baking” has the two chocolate cakes with some batter folded into the meringue.
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@Nannybakes I don’t really understand that folding into the batter thing.
@mig @CaitlinM I found this Norwegian cake, which may be the basis of the Joy of Cooking version. I wish someone would make this for me! I have one or two baking friends, maybe I could offer to buy the ingredients and do the dishes…
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King Arthur Baking has the two layered meringue topped cake , blitz berry torte which is very popular. Not quite as daunting in size as the Norwegian one😁.
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I think buttertart referred to the JoC one as a blitz tort, so it may have been called that in a different edition (the one I had is the 1975).
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Yes! Let me find some old photos
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I subsequently made Deb’s version
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Gorgeous!!!
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They are incredible. In my top five desserts of all time.
They dont keep so you gotta eat it all 
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Thanks! Found them, here is the second one:
It will only happen if I have collaborators but will keep this in mind. It has been a highly entertaining rabbit hole, thanks to all for indulging me so kindly!!
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