The “Strawberry Verdens Beste,” from The European Cake Cookbook, by Tatyana Nesteruk, is my featured cake for this month’s Cake Slice Bakers. Two layers of soft vanilla cake are topped with a crisped meringue, crunchy almonds, and many, many berries. This is my farewell to summertime.

Strawberry Verdens Beste
The European Cake Cookbook

For Cake Layers:
½ cup unsalted butter, softened
1½ cups sugar, divided
4 eggs, separated, plus 1 egg white
1/3 cup milk
1 tsp. vanilla extract
1 cup all-purpose flour
2 tsp. baking powder
½ cup sliced almonds

For Rum Cream:
1¼ cups heavy cream, chilled
¼ cup sugar
2 Tbsp. gold rum

2 cups strawberries, sliced
2 cups blueberries

Preheat the oven to 335 degrees F. Line two 8-inch cake rounds with parchment paper and grease the sides.

For the cake batter, cream together the butter, ¾ cup of sugar and egg yolks on high speed for 2 to 3 minutes until fluffy. Add the milk and vanilla next, mixing until well combined. Sift the flour and baking powder into the batter and mix just until the flour is incorporated.

In a separate bowl, whisk together the 5 egg whites and ¾ cup of sugar on high speed for 4 to 5 minutes until stiff and glossy peaks form.

Divide the cake batter evenly between the two baking pans. Top the cake batter with the meringue, spreading it just shy of the cake pan edge. Sprinkle the top with sliced almonds.

Bake the layers in the preheated oven for 30 minutes, or until the meringue is golden on top. Remove from the oven and cool completely in the pans. When cooled, use an offset spatula to lift the layers gently out of the pans.

Prepare the rum cream; whisk the cream, sugar and rum on high speed for 3 to 4 minutes to stiff peaks.

To assemble the cake, spread a generous amount of the whipped cream between the layers and add sliced strawberries and blueberries. Garnish the top with the remaining whipped cream, sliced strawberries and blueberries. Keep the cake refrigerated if not serving right away.

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I creamed the butter, sugar and egg yolks for 3 minutes until fluffy. These helped to make a golden, smooth batter, which I immediately poured into my two prepped pans. This way, I could rinse out my mixer bowl in order to whip the meringue (why bother with a separate bowl?). The meringue whipped for 5 minutes, until I had “stiff and glossy peaks.” It felt like spreading shaving cream onto my ½ inch of batter in each pan.

The cakes baked for 30 minutes, until the meringues were golden. The tall, puffed meringues deflated once removed from the oven. I placed these two pans in the refrigerator to cool completely. This made it easier to then use an offset spatula to loosen the meringue edges, then flip each cake over onto a clean dish towel to remove each whole cake.

No time to bask in the glory of these nice meringues and their crisp almond slices, however. Instead, they get covered by a pillow of whipped cream. And then, for complete overkill, many sliced strawberries and blueberries top the cream.

I might argue the craziness of all this, and say a single, modest layer would be enough to enjoy, here…

but I could just as well allow this multi-layered stunt, in order to enjoy what is really a great-tasting, soft cake.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Our choices for September 2019 were ~

  1. Apple Sharlotka Cake
  2. Strawberry Verdens Beste
  3. Apricot Mousse Cake
  4. Italian Coconut Crème Cake

Strawberry Verdens Beste


Apricot Mousse Cake


Italian Coconut Crème Cake