Easter is fast approaching. I can’t believe that it’s in a few weeks…
I’ve been thinking about Easter for a few weeks now. Ever since I got an invite from Hani to participate in an Easter Extravaganza, I have had Easter on the brain.
I wanted to come up with a great Easter Sunday dessert that everyone will enjoy.
This Mini Meringue Cake has a luscious yellow cake base with whipped egg whites on top. I saw this in a full cake form. It can be baked in two 8 inch round pans if you don’t have a mini cheesecake pan.
I thought this was so much cuter as these single serve cakes.
Now, if you’re looking for MORE Easter inspiration, then look no further than the 21 other bloggers that have decided to take part in this EASTER EXTRAVAGANZA!
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3D Easter Bunny by Marielle – De Koekenbakkers
Chick Cupcakes by Robin – Bird On A Cake
Mrs. Bunny Centerpiece by Myriam – Chapix Cookies
Cheesecake Easter Eggs by Beth – Hungry Happenings
Hidden Easter Eggs by Stephanie – Ellie’s Bites
Easter Egg Cupcakes by Liz – Hoosier Homemade
Easter Treat Pouches by Elena – Just Me
Mini Meringue Cake by Karyn – Pint Sized Baker
Bunny Cake by Kathia – Pink Little Cake
Easter Gumball Machine by Marlyn – Montreal Confections
Easter Island by Laura – A Dozen Eggs Bake Shoppe
Easter Bunny Sandwich by Michelle – Creative Food
Bunny Garland by Sue – Munchkin Munchies
Egg Hunt Pound Cake by Jennifer – Not Your Momma’s Cookie
Dutch Easter Egg by Lorraine – Lorraine’s Cookies
Easter Egg Painting Chicks by Mike – Semi Sweet
Easter Basket Cookies by Amber – Sweet Ambs Cookies
The Carrot Patch Cake by Kim – The Partiologist
Cookie Bunny Pop by Meaghan – The Decorated Cookie
Pretzel Bunnies by Sarah – Miss CandiQuik
I, Robot Egg Cookie by Hani – Haniela’s
Mini Meringue Cakes (from The Joy of Baking)
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Ingredients
For the Cake
- 4 large Egg Yolks
- 1 C Cake Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 C Butter, room temperature
- 1/2 C Sugar
- 1 tsp Vanilla Extract
- 1/4 C Full Milk
Meringue Layer
- 4 large egg whites
- 1/4 tsp Cream of Tartar
- 1/3 C Sugar
- 1/2 tsp Vanilla Extract
Topping
- 1 C Heavy Whipping Cream
- 1 – 2 Tlbs Sugar
- 1 pound strawberries and blueberries
- Powdered Sugar
Instructions
- Preheat oven to 350 deg F.
- Separate the eggs while they are still cold and set aside to come to room temperature.
- In a mixing bowl sift together the flour, baking powder, and salt.
- With a paddle attachment in your electric mixer, beat the butter until soft. Add the sugar and beat until light and fluffy. Add the egg yolks and beat until well combined. Add in vanilla extract.
- With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.Divide the batter evenly between 8 mini cheesecake pans. Set aside while you make the meringue.
- In a clean bowl of your electric mixer, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually beat in the sugar and continue to whip until stiff peaks form. Beat in the vanilla extract.
- Divide the meringue evenly between cakes, gently smoothing the tops with an offset spatula.
- Bake for approximately 15 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Place the pan on a wire rack to cool.
- When completely cooled, remove from pans.
- Whip your cream until soft peaks form. Cut the strawberries into bite sized pieces and, if necessary, add a little sugar to sweeten them. Place the mini cake layers, meringue side up, on a serving platter. Spread the whipping cream onto the cake and top with the strawberries. Gently place a second mini cake layer, cake side down so the meringue layer is facing up, onto the first layer. Dust with powdered sugar and serve.
Recipe Notes
Recipe from Joy of Baking
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