This elegant cake is made with layers of merengue, whipped cream, and fresh fruit and is named after a famous Russian ballerina.
Serves: 8Hands-on: 20 minutesTotal: 3 hours 20 minutesDifficulty: Easy
- 4 large egg whites
- 1 tsp. vinegar
- ½ cup granulated sugar
- 1 cup heavy cream
- 3 Tbsp. confectioners’ sugar
- ½ tsp. vanilla
- 2 quarts whole strawberries, hulled
- 2 pints whole raspberries
- 1 pint red currants, in small bunches
- Preheat oven to 200°F. Arrange the oven racks to the upper and lower thirds of the oven.
- Line 2 baking sheets with parchment paper. Using a permanent marker or dark pencil, draw a circle on each sheet of parchment paper, using a 10" cake pan as a guide. Flip the parchment over so that the marked circle is facing the baking sheet. You should be able to see the circle through the parchment.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites. As they stiffen, slowly add the vinegar and granulated sugar, scraping down the sides of the bowl as necessary.
- Tip ½ of the merengue mixture onto the parchment in the center of one 10" circle. Using a rubber spatula, spread the merengue in an even layer to fill the circle. Repeat with the remaining merengue mixture and the other baking sheet.
- Bake the meringue for 2 hours. Turn off the oven, crack open the door, and let the meringue rest for an additional hour. It should become very crisp and lightly browned.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the cream, gradually adding in the confectioners’ sugar and vanilla, until it forms stiff peaks, about 2 minutes.
- Place 1 cooled merengue on a serving platter. Add ½ of the whipped cream. Scatter with ½ of the strawberries, raspberries, and red currants. Repeat with the remaining merengue, whipped cream, and berries, currants. Serve immediately.