Granny Cake (Tårta med Marängtäcke)
I call this Granny Cake because it was my husband’s grandmother—Mormor—who always made it and passed the recipe down to me. I’ll never forget the first time I tried it. It was unlike any cake I’d had before: cold and creamy, chewy with just the right crunch, and topped with summer berries that added the perfect sweet-tangy twist. It was so delicious. I’m excited to share this Swedish specialty with you—and I hope you love it as much as my family and I do.
With love & light,
Eva, Co-founder
Light, fruity, and a little nostalgic—this Swedish classic is made for summer.
Passed down through generations, Tårta med Marängtäcke (literally “cake with meringue topping”) is a dreamy layer cake with a golden-chewy meringue, fresh whipped cream, and juicy summer berries. Best served cold on a warm day—it’s the kind of dessert that disappears quickly.
Why you’ll love it
- A perfect mix of soft cake and chewy meringue
- Layered with whipped cream and juicy berries
- Light, not-too-sweet, and easily gluten-free adaptable
- Ideal for summer gatherings, Midsommar, or fika in the garden
Ingredients
Bottom Cake Layer
- 5 tablespoons margarine, room temperature
- 6 tablespoons + 2 teaspoons sugar
- 4 egg yolks
- 2–3 tablespoons milk
- 10 tablespoons all-purpose or GF flour (approx. 5/8 cup)
- 1 1/2 teaspoons baking powder
Meringue
- 4 egg whites
- ⅔ cup + 1 teaspoon sugar
Filling + Topping
- 1 1/4 to 1 1/2 cups whipped cream
- 1 cup thawed frozen blueberries
- 1 cup thawed frozen raspberries
- Fresh strawberries, for serving
Instructions
1. Preheat the oven to 300°F (150°C).
2. Make the cake base: Cream margarine and sugar until smooth. Add egg yolks one at a time, then stir in the milk. Fold in the flour and baking powder until just combined.
3. Make the meringue: Beat egg whites with half the sugar until stiff peaks form. Gently fold in the remaining sugar.
4. Assemble for baking: Line a baking sheet with parchment paper. Drop the cake batter in 9 spoonfuls in a 3x3 grid. Gently smooth into a rectangle. Spread the meringue evenly over the cake base.
5. Bake for 25 minutes, or until lightly golden.
6. Let the cake cool completely, then slice in half to create two rectangles.
7. Spread whipped cream and the thawed blueberries and raspberries on one half.
8. Place the second half on top.
9. Top with more whipped cream and garnish with fresh strawberries.
10. Refrigerate until ready to serve. Best enjoyed cold.
Tips & Variations
- Use any kind of seasonal berries or swap in fruit like peaches or mango.
- Thawed frozen berries work best—their juices blend into the whipped cream and cake bottom.
- You can bake the layers a day ahead and assemble before serving.
- No margarine? Unsalted butter works just as well.
