Enchanting Nordic Berry Cloud Cake

Allergens

Eggs, Dairy

Ingredients

• 1 cup heavy cream
• 2 cups mixed berries (raspberries, blueberries, blackberries)
• 6 large egg whites
• 1 1/4 cups granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• Powdered sugar for dusting
• Fresh mint leaves for garnish

Instructions

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a large bowl, whip the heavy cream until soft peaks form. Fold in the mixed berries and set aside.
3. In another bowl, combine egg whites, 1 cup granulated sugar, vanilla extract, and cream of tartar. Whip on high speed until stiff peaks form and the mixture is glossy. Gradually add the remaining 1/4 cup granulated sugar and continue whipping until the meringue is smooth.
4. Spoon the berry cream mixture onto the parchment paper, shaping it into a large cloud with a rounded base and tapered ends. Smooth the surface using a spatula.
5. Carefully spread the meringue over the berry cream layer, ensuring full coverage and a smooth finish. Swirl patterns on top for added visual appeal.
6. Bake for 30 minutes or until the meringue is golden brown. Turn off the oven and let the cloud cake cool inside with the door slightly ajar for an additional hour.
7. Transfer the cake to a serving plate, dust with powdered sugar, and garnish with fresh mint leaves.

Chef’s Insight

When whipping the egg whites, ensure that the bowl and whisk are completely clean and free of any oil or grease, as this can affect their ability to form stiff peaks.

Notes

This recipe is perfect for a summertime gathering or a delightful way to indulge in the flavors of the Nordic wilderness.