Time to share what is perhaps the ultimate Swedish summer cake?! The Pinocchio Cake or Pinocchiotårta – also known as Brittatårta, Herrgårdstårta, Glömmingetårta, Margaretatårta… I’m sure I’m missing some names here. This is exactly my kind of cake – slightly messy but so, so delicious. Consisting of a buttery sponge cake, crispy and soft meringue, whipped cream and berries. I also topped with some fresh lavender. Keep reading for my best tips and tricks, and of course, the recipe!

Tips and tricks

-It’s much easier to separate eggs while they are cold from the fridge. Separate them first, then let the whites and yolks sit on the counter in separate bowls to reach room temperature.

-Make sure your butter, eggs and milk are at room temperature before starting. Room temp butter creams much better with sugar, creating a lighter cake. It also prevents the batter from curdling when you add the liquids.

-For a perfect meringue, your bowl and beaters must be completely clean and free from grease. Even a small drop of oil or egg yolk can prevent the egg whites from whipping up into stiff peaks. Wipe the bowl with a splash of lemon juice or white vinegar before starting. And make sure the egg whites are room temperature!

-To get perfectly whipped cream, always start with cold cream straight from the fridge, and chill your bowl and beaters in the freezer for a few minutes as well. Start whipping on low speed until the cream becomes foamy, then increase the mixer to medium speed. Stop mixing when it becomes thick and forms soft peaks when you lift the whisk. Sometimes I even finish by using a hand whisk. If you go too far and the cream looks grainy, it’s over whipped. To fix over whipped cream, pour in a splash of liquid cream and fold it in with a spatula to make it smooth again.

Why did my meringue weep or collapse? This usually happens if the sugar was added too quickly or if it didn’t dissolve completely because of cold egg whites. Add the sugar one tablespoon at a time, beating well after each addition. If the meringue feels gritty when rubbed between your fingers, keep beating until the sugar is fully dissolved.

How do I know when the cake is done? Gently touch the top of the meringue with your finger. It should feel completely dry and firm. The meringue should be a light golden brown and the almond flakes should look toasted. The meringue layer will be soft and marshmallow-like on the inside, but the outside should be crisp.

Can I prepare the cake ahead? You can, but it’s best used the same day it’s made. I stored mine (without the topping) at room temperature under a clean kitchen towel before putting together the cake in the evening. Store the finished cake with cream in the fridge for up to two days.