Meringue Cake

When we lived in Boston, there was a Finnish woman in the ward who invited a group of women to her home for dinner. I loved chatting with her--it reminded me of our summer in Finland. She served this for dessert and I immediately asked for the recipe. It is a textural delight!!!
I served this last night for my Mother-in-laws birthday!

Mimmu's Meringue Cake
(thanks to Mimmu Sloan, from Boston, MA)

6 Tblspn. butter
1 c. sugar
4 egg yolks
1/4 c. milk
3/4 c. flour
1 1/2 tsp. baking powder
chopped nuts (optional)
whipped cream
fresh strawberries

Cream together the butter and sugar until light and fluffy--never stop whipping.
Then add one egg yolk at a time.
Pour milk in slowly,
Sift together the flour and baking powder and mix in at slowest speed.
Gently spread batter into 2 WELL-greased and floured 8" round cake pans.
(NOTE: There is very little cake batter, so it will be quite thin--not a typical American cake!)
OPTIONAL: Sprinkle top of cake batter with chopped nuts (I always do this--it adds to the many textures of the cake. I use "Pecan Cookie pieces" which are tiny pieces of nuts)

Meringue:
4 egg whites
1 mounded cup of sugar
Whip until stiff peaks.
Gently spread meringue over batter/nuts.

Bake at 300 degrees for about 45 minutes.
Let cool in pan.
Top cake with whipped cream and fresh sliced strawberries.

WOW! This is good! You have the cake, nuts, meringue, cream and berries--each with their own flavor and texture. YUMMY!