Meringue Cake with Milk and Sour Cream

Preparation Preheat the oven to 325°F (165°C). Line the bottom of a 9-inch (23 cm) round cake pan with parchment paper.

Meringue In a large bowl, beat the egg whites with an electric mixer on medium-high speed until foamy. Gradually add the granulated sugar, cream of tartar, and vanilla extract. Continue beating until stiff peaks form.

Cake In another bowl, beat the egg yolks and granulated sugar until well combined. Add the milk, sour cream, and vanilla extract. Mix until smooth.

Cake In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined.

Cake Gently fold the beaten egg whites into the cake batter until well incorporated.

Assembly Pour the batter into the prepared cake pan and smooth the top.

Baking Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cooling Remove the cake from the oven and let it cool completely in the pan.

Cream Filling In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assembly Once the cake has cooled, remove it from the pan and transfer it to a serving plate. Slice the cake horizontally into two equal layers.

Assembly Spread a layer of whipped cream filling on the bottom layer of the cake. Place the top layer of the cake on top.

Assembly Spread the remaining whipped cream filling on the top and sides of the cake.

Garnish Garnish the cake with fresh berries and mint leaves.

Chilling Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Serving Slice and serve the meringue cake chilled.