In the Kantine Kitchen: Royal Party Cake

After cooking professionally in Boston for eight years, I moved to Copenhagen for a fresh start and new culinary inspiration. I arrived in October, and by the end of my first winter, I fully understood what it was like to yearn for more sunlight and warmer weather.My first summer in Copenhagen not only introduced me to what it’s like to have daylight for 20 hours straight but also to the world of scrumptious traditional Danish layer cakes. One particular cake I was served in the garden at my friend’s summer cottage was so distinctive and delicious, I knew I needed the recipe.Its posh name, Royal Party Cake, belies its rather simple ingredients. It’s neither a classic layer cake nor a pavlova, but a fusion of the two. Its two layers are composed of a white vanilla batter topped with a lavish spread of meringue, and the resulting contrast between the soft vanilla cake and the crispy airiness of the meringue is what makes this summer dessert like no other.In Copenhagen, the berry season is usually over in the blink of an eye, so I often end up using juicy wedges of nectarines or peaches in place of the strawberries. Any fresh seasonal fruit with a touch of tartness will work; it’s the acidity that cuts through the fattiness of the cream topping, giving the cake its lightness. In San Francisco, the long berry season makes strawberries a perfect fruit choice.Serves 8[tasty-recipe id="1455"]Want more Edible San Francisco recipes? Then like us on Facebook to stay connected to our daily updates.Royal Party Cake was published in the Summer 2016 issue of Edible San Francisco Magazine. © 2016 Edible San Francisco. Photo © 2016 Bruce Cole.