3 simple summer cake recipes

1. Meringue pie with cream and raspberries

A sweet and delightfully chewy pie with a pleasant crunch on the outside – this meringue cake with fluffy whipped cream and fresh raspberries is a summer favourite for any sunny occasion. Top it with your choice of seasonal berries for an extra touch of summer joy. According to Frida, this simple yet irresistible dessert is sure to delight both young and old.

Ingredients (serves 10):

Meringue:

• 4 egg whites
• 170g caster sugar

Filling:

• 300ml whipping cream
• 250g fresh raspberries
• Optional: fresh flowers for decoration

How to:

1. Start by setting the oven at 150 ° c and line an oven with parchment paper, set aside.
2. Whisk the egg whites to a firm foam with an electric whisk on a high speed. Then add a little sugar at a time while constantly whisking, once all of the sugar has been added whisk the meringue for 5 more minutes.
3. Scoop the meringue onto the baking paper and shape to form the meringue base, spread out as large as you want, mine is approx. 25 cm in diameter.
4. Place the tray into the middle of the oven and lower the heat to 125 ° C. Bake for approx. 60 minutes. When it releases from the paper it is ready - lift gently. Remove and allow to cool completely.
5. Place the cake base on a cake stand. Whip the cream until fluffy and top the meringue with cream and fresh berries. Decorate with fresh, edible flowers.

2. A Swiss roll with lemon and cream

A sweet and slightly tart rolled cake with lemon curd and cream is Frida's next tip for a simple summer cake recipe to impress your guests this summer. It is quick to bake and serves many when you're short on time. It works perfectly with fresh berries for a says Frida.

Ingredients (serves 10):

Lemon curd:

• 3 eggs
• 130g caster sugar
• 1 lemon, zested
• 100ml lemon juice
• 75 g room temperature butter

The cake:

• 3 eggs
• 130g caster sugar
• 50ml milk
• 100g flour
• 1 teaspoon vanilla essence
• 1 teaspoon baking powder
• 1 pinch of salt

Filling:

• 200ml lemon curd
• 200ml whipped cream

How to:

1. Lemon curd: Start by whisking the eggs lightly in a bowl (preferably stainless steel). Then stir in the sugar, lemon zest and lemon juice.
2. Immerse the bowl in a water bath that is simmering over a medium heat.
3. Heat the curd while stirring constantly until it thickens.
4. Remove from the heat and stir in the butter, stirring until all the butter has melted.
5. Pour into a cleaned jar and close immediately with a lid. Allow to cool completely in the refrigerator before use.
6. The cake: Set the oven to 225 ° c and line a baking tray with baking paper.
7. Whisk eggs and sugar until white and fluffy using an electric whisk on a high speed, for approx. 5 minutes.
8. Incorporate the milk and the dry ingredients and mix together to create a lump-free batter.
9. Spread the batter on the tray and bake the cake in the middle of the oven for approx. 5 minutes, until golden.
10. Remove from the oven and sprinkle a little sugar over the cake, turn the cake out onto a new sheet of baking paper so that the golden side is facing down and cover with a tea towel and let the cake cool.
11. Filling: Whip the cream until fluffy. Spread lemon curd over the bottom, and then carefully spread the cream over the curd. Roll up into a fairly tight roll from the long side. Then place on a serving tray.

3. Classic cream cake with marinated strawberries

Frida’s final summer cake is a fresh take on a classic cream cake – topped with lime-marinated strawberries for a vibrant twist of acidity. According to Frida, it’s an irresistibly delicious dessert and the perfect way to end any summer meal.

Ingredients (serves 8):

Cake base:

• 6 eggs
• 250g caster sugar
• 80g potato flour
• 80g flour
• 1 teaspoon of vanilla essence
• 2 teaspoons baking powder

Lime marinated strawberries:

• 250g fresh strawberries
• 1 tablespoon caster sugar
• 1/2 teaspoon vanilla essence
• The zest of one lime
• 1 tablespoon freshly squeezed lime juice

Vanilla custard:

• 1 vanilla bean
• 400ml milk
• 85g caster sugar
• 4 egg yolks
• 4 tablespoons cornstarch
• 25g butter

Filling:

• 300g whipped cream
• 1 teaspoon vanilla essence
• 200 g fresh strawberries shredded peel from a lime

Garnish:

• 400ml whipping cream
• 200 g strawberries

How to:

1. Cake base: Start by setting the oven at 175 °c and line a springform pan, 24 cm with parchment paper. Grease the mould with butter and toasted coconut and place aside for later.
2. Whisk eggs and sugar until white and really fluffy, whisk with an electric whisk for approx. 5 minutes. Then add the dry ingredients and turn gently into a lump-free batter.
3. Pour the batter into the mould and bake in the lower part of the oven for approx. 35-40 minutes. Remove and allow to cool before dividing into three separate cake bases.
4. Vanilla custard: Divide the vanilla bean in half lengthways and scrape out the seeds, then boil the seeds and bean with milk and sugar.
5. Whisk egg yolks and cornstarch until pale and fluffy. Then pour the hot milk mixture over the beaten eggs while constantly whisking.
6. Strain everything back into the saucepan and cook together until lovely and thick. Remove from the heat and then whisk in the butter - stir constantly until the cream is smooth. Then refrigerate until completely cooled.
7. Lime-marinated strawberries: Rinse and finely chop the strawberries. Mix with the remaining ingredients and then let soak for a few minutes.
8. Assembly: Place a cake base on a cake stand and spread on the vanilla cream.
9. Place another cake layer on top of this and cover with strawberries.
10. Cover with the final cake layer and cover the cake with fluffy whipped cream. Top with strawberries.