Summer Fun: Berry Brita Cake

Every summer needs a special cake to serve to loved ones gathered around your table. Whether you’re celebrating a birthday, anniversary, wedding, or the weekend, no party is complete without a cake. And, dear reader, I’m here to share with you the cake of the summer: Berry Brita Cake.  

If the Brita cake is new to you, you’re in for a treat! It is a Nordic cake, specifically from Finland, but Sweden and Norway have variations on the cake as well. From what I can gather, the Finnish folk have been devouring this cake for decades, when it was the winner in a baking contest. Essentially, it’s a meringue-topped sponge cake, smothered in cream and berries. What’s not to love about that? The neat thing is that the meringue is baked directly on top of the sponge cake, so you get this wonderful combination of tender cake, crispy meringue, vanilla cream, and juicy berries. Plus, it is a glorious cake to behold. 

And it’s particularly perfect for summer, when the berries are at their absolute peak.  

There are a couple of steps to this cake, but it’s easy to pull off on a summer afternoon. The vanilla sponge cake is simple, with the touch of lemon zest adding a little brightness. Be sure to wash and dry the mixing bowl well before beating the egg whites. I like to add a bit of cornstarch to the sugar whenever I make meringue - it helps the meringue maintain its structure. Once the meringue is thick and shiny, spoon it on top of the sponge cake, leaving a border around the edges. Bake the cake for about 30 minutes until the meringue is lightly golden and the cake is fully baked.  

It needs to cool completely before serving, so you can bake the cake in the morning, then before serving, whip the cream and macerate the berries. I like the combination of strawberries, raspberries and blackberries, but blueberries, saskatoon berries, pitted cherries, or even peaches would be incredible. Your summer, your cake! The rosewater adds a lovely floral note to the fruit, but if you have a well-stocked liquor cabinet, feel free to add a splash of St. Germain, Cointreau, or Aperol to the berries.  

Ideally, this cake should be assembled right before serving and eaten all at once, which makes it the perfect party cake. But, if you do happen to have a slice leftover, it makes for a wonderful summer breakfast with a cup of strong coffee. It might be a little softer, as the juicy berries have their way with the meringue, but it’s still delicious.