Berry Meringue Slices



Preparation info

  • Makes


    • Difficulty


Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

The Austrian baking repertoire has an entire family of Schnitten topped with seasonal berries crowned with fluffy meringue. Red currant meringue slices are a favorite, but their season is fleeting—when you can find them (usually at a farmer’s market). This is based on a blueberry slice I had at Vienna’s Café Diglas, and it’s a winner.



  • 1⅓ cups all-purpose flour
  • teaspoons baking powder
  • pinch of salt
  • 14 tablespoons ( sticks) unsalted butter, at cool room temperature
  • 1 cup granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • Grated zest of ½ lemon


    1. Position a rack in the center of the oven and heat to 350°F. Lightly butter and flour a 13 X 9-inch baking pan, tapping out the excess flour.
    2. To make the cake: Stir the flour, baking powder, and salt to combine. Beat the butter in a medium bowl with a handheld electric mixer on high speed until smooth. Add the sugar and beat until light in color and texture, about 3 minutes. One at a time, beat in the eggs, then the vanilla. On low speed, in two additions, beat in the flour mixture. Beat in the lemon juice and zest.
    3. Spread evenly in the pan. Bake until golden and the top springs back when pressed in the center, about 25 minutes. Remove from the oven and set on a wire rack while making the meringue. Increase the oven temperature to 450°F.
    4. To make the topping: Beat the egg whites in a large bowl until they form soft peaks. Gradually beat in the granulated sugar until the whites are stiff and shiny. Toss the blueberries and confectioners’ sugar in a medium bowl. Spread the berries in a single layer over the cake, then spread with the meringue.
    5. Bake until the meringue is lightly tipped with brown, 3 to 5 minutes. Cool completely on a wire rack. To serve, cut into 12 rectangles with a sharp knife dipped in hot water and serve from the pan.