Best Recipe You’ve Never Heard of: Meringue-Topped Cake with Cherries
Best Recipe You’ve Never Heard of: Meringue-Topped Cake with Cherries is a medium Romanian recipe that serves 12. 250 calories per serving. Recipe by Christopher Kimball’s Milk Street on YouTube.
Prep: 50 min | Cook: 1 hr 10 min | Total: 2 hrs 20 min
Cost: $9.73 total, $0.81 per serving
Ingredients
- 4 cups Cherries (pitted, fresh or frozen (thawed))
- 1/4 cup Granulated Sugar (for macerating cherries)
- 1 teaspoon Lemon Zest (zest of one lemon, freshly grated)
- 1 Large Egg (room temperature)
- 3 Egg Yolks (from large eggs, room temperature)
- 3/4 cup Granulated Sugar (for the cake batter)
- 1/2 cup Unsalted Butter (melted and cooled slightly)
- 2 teaspoons Vanilla Extract (pure vanilla)
- 1 1/2 cups All-Purpose Flour (sifted)
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt (fine sea salt)
- 4 Egg Whites (room temperature, from large eggs)
- 1/4 teaspoon Cream of Tartar (optional stabilizer for meringue)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 cup Granulated Sugar (for the meringue, added gradually)
Instructions
Macerate the Cherries
Place the pitted cherries in a bowl, sprinkle with 1/4 cup sugar, toss gently, and let sit for about 15 minutes to draw out excess juice.
Time: PT15M
Preheat Oven & Prepare Pan
Preheat the oven to 350°F. Lightly spray the springform pan with non‑stick spray and line the bottom with parchment paper.
Time: PT5M
Temperature: 350°F
Zest the Lemon
Using a microplane, zest one lemon directly over the mixing bowl to capture the essential oils.
Time: PT1M
Create the Egg‑Sugar Base
Add the whole egg, three yolks, and 3/4 cup sugar to the bowl. Beat on medium‑high speed for 3–4 minutes until the mixture is pale yellow, thick, and fluffy.
Time: PT4M
Incorporate Butter and Vanilla
With the mixer on low, drizzle in the melted butter and add 2 teaspoons vanilla. Mix just until combined, about 1 minute.
Time: PT1M
Fold in Dry Ingredients
Sift together flour, baking powder, and salt. Add the dry mixture to the batter in three to four additions, folding gently with a spatula after each addition. Total folding time about 5 minutes.
Time: PT5M
Check the Bowl Bottom
Use a spatula to scrape the bottom of the bowl, ensuring no flour sticks to the mixer.
Time: PT1M
Add the Cherries
Gently fold the drained cherries (with any released juice) into the batter, being careful not to crush them.
Time: PT2M
Bake the Base Cake
Pour the batter into the prepared springform pan, smooth the top, and bake for 40–45 minutes at 350°F, or until a toothpick inserted near the edge comes out clean.
Time: PT45M
Temperature: 350°F
Prepare the Meringue While Cake Bakes
In a clean bowl, whisk egg whites with a pinch of salt and 1 tablespoon lemon juice until foamy (about 2 minutes). Gradually add 1/2 cup sugar, continuing to whisk until soft peaks form (about 5 minutes).
Time: PT7M
Cool the Cake Slightly
Remove the cake from the oven and let it sit in the pan for 10 minutes to set.
Time: PT10M
Top with Meringue
Spread the prepared meringue evenly over the warm cake, smoothing the edges with a spatula.
Time: PT2M
Second Bake – Set the Meringue
Return the cake to the oven and bake for 20–25 minutes at 350°F, until the meringue is lightly golden and set.
Time: PT25M
Temperature: 350°F
Final Cool & Release
Allow the cake to cool in the pan for another 10 minutes, then carefully run a thin knife around the edge and release the springform. The meringue will shrink slightly as it cools; handle gently to avoid tearing.
Time: PT10M
Serve
Slice with a sharp knife, wipe the blade between cuts, and serve at room temperature.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 38 g
- Fat
- 9 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Cherries: Frozen raspberries, Fresh strawberries, sliced
- Instead of Granulated Sugar: Coconut sugar, Caster sugar
- Instead of Lemon Zest: Lime zest
- Instead of Large Egg: Egg substitute (for baking only, not for meringue)
- Instead of Egg Yolks: Extra yolk from a larger egg
- Instead of Granulated Sugar: Caster sugar, Superfine sugar
- Instead of Unsalted Butter: Margarine, Clarified butter
- Instead of Vanilla Extract: Vanilla bean paste, Maple extract
- Instead of All-Purpose Flour: Cake flour (use 1 1/4 cups), Gluten‑free flour blend
- Instead of Baking Powder: Cream of tartar + baking soda (1/4 tsp + 1/4 tsp)
- Instead of Salt: Kosher salt (use 1/2 tsp)
- Instead of Egg Whites: Pasteurized egg whites (carton), Aquafaba (3 tbsp per egg white)
- Instead of Cream of Tartar: Lemon juice (1 tsp), White vinegar (1 tsp)
- Instead of Lemon Juice: Lime juice
- Instead of Granulated Sugar: Caster sugar
Equipment Needed
- Stand Mixer with Paddle Attachment
- Mixing Bowls
- Rubber Spatula
- Springform Pan (9‑inch)
- Parchment Paper (optional)
- Zester or Microplane (optional)
- Measuring Cups and Spoons
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Macerating the cherries to remove excess juice
- Beating the egg‑sugar base until pale and fluffy
- Folding in flour gently to avoid deflating the batter
- Whipping the meringue to soft peaks with acid and sugar
- Spreading the meringue before the second bake
- Releasing the cake from the springform without tearing the meringue
Chef Tips from the Video
- Use a light‑colored springform pan for a true 350°F bake; dark pans require a lower temperature.
- Zesting the lemon over the bowl captures the oils directly into the batter for maximum flavor.
- If you prefer a firmer fruit layer, toss the cherries with a tablespoon of cornstarch before macerating.
Troubleshooting
The cake is dense and did not rise.
Make sure the egg‑sugar mixture was beaten until very pale and fluffy; over‑mixing after adding flour can also deflate the batter.
Meringue collapsed or wept after baking.
Whip the egg whites to soft peaks with acid and add sugar gradually; bake the meringue at the correct temperature and avoid opening the oven door frequently.
Cherry layer is soggy.
Allow the cherries to macerate and drain thoroughly before folding into the batter; you can also pat them dry with paper towels.
Storage
Refrigerator: Cover loosely with plastic wrap; keep for up to 3 days.
Freezer: Freeze uncut cake wrapped tightly in foil and a freezer bag for up to 2 months. Thaw in refrigerator before serving.
Room temperature: Best eaten the same day; can sit at room temperature for up to 4 hours.
Make-Ahead Tips
- Bake the cake base a day ahead and store it wrapped in the refrigerator; add fresh meringue and bake the second time just before serving.
- Meringue can be prepared up to 2 hours ahead; keep it covered at room temperature and spread on the cake when ready.
Frequently Asked Questions
What is the cultural significance and history of Cherry Meringue Sheet Cake in Romanian cuisine?
The original "mer top" cake comes from Transylvania, where it was traditionally made with rhubarb and a light meringue topping. It was a popular farmhouse dessert, celebrated for its simple ingredients and airy texture, and is now enjoyed across Romania during spring festivals.
What are the traditional regional variations of mer top cake in Romania?
In the Carpathian region the cake is often made with rhubarb or sour cherries, while in the plains bakers sometimes use apples or plums. Some villages add a splash of brandy to the fruit layer, and the meringue may be flavored with vanilla or a hint of lemon zest.
How is the authentic traditional mer top cake served in Romanian households?
Traditionally the cake is served at room temperature, sliced with a sharp knife, and sometimes dusted with powdered sugar. It is often accompanied by a cup of strong black coffee or a glass of sweet wine during family gatherings.
What occasions or celebrations is Cherry Meringue Sheet Cake traditionally associated with in Romanian culture?
The cake is popular during spring holidays such as Easter and the feast of Saint George, as well as at village fairs and family birthdays. Its light texture makes it a refreshing dessert after hearty meat dishes common in Romanian meals.
What makes Cherry Meringue Sheet Cake special or unique in Romanian cuisine?
The three‑layer structure—fruit at the bottom, airy sponge in the middle, and a fluffy meringue on top—creates contrasting textures that are rare in Romanian desserts, which are usually denser pastries or custards.
What are the most common mistakes to avoid when making Cherry Meringue Sheet Cake at home?
Common errors include over‑mixing the batter after adding flour, which deflates the air, and under‑whipping the meringue, which can cause it to collapse during the second bake. Also, using overly juicy cherries without draining can make the cake soggy.
Why does this Cherry Meringue Sheet Cake recipe use lemon juice in the meringue instead of cream of tartar?
Lemon juice provides the same acidity that stabilizes egg whites, but it adds a subtle citrus flavor that complements the cherries. It’s a convenient pantry substitute for cream of tartar, which some home cooks may not have on hand.
Can I make Cherry Meringue Sheet Cake ahead of time and how should I store it?
Yes. Bake the sponge and fruit layer a day ahead, keep it wrapped in the refrigerator, then add fresh meringue and give it a quick second bake before serving. Store the fully assembled cake covered in the fridge for up to three days.
What texture and appearance should I look for when the meringue is done?
The meringue should be lightly golden on the peaks, firm to the touch, and glossy. Inside it should remain soft and marshmallow‑like. If the surface is pale and still wet, it needs a few more minutes in the oven.
What does the YouTube channel Christopher Kimball’s Milk Street specialize in?
Christopher Kimball’s Milk Street focuses on modern, globally inspired recipes that are streamlined for the home cook, emphasizing bold flavors, efficient techniques, and accessible ingredients.
How does the YouTube channel Christopher Kimball’s Milk Street’s approach to Romanian cooking differ from other cooking channels?
Milk Street often adapts traditional dishes—like the Romanian mer top cake—by simplifying steps, using familiar equipment, and adding flavor twists (such as using cherries instead of rhubarb) while still honoring the dish’s cultural roots.
Last updated: August 9, 2026
