Pinocchio Cake

Pinocchio Cake us a buttery cake with a filling of whipped cream and fresh fruit, topped with meringue and slice almonds.  It is traditionally garnished with fresh lemon balm.
Recipe By: Bella
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


  • Filling:
    • 3 dl (1 1/2 cup) whipping cream
    • 1/2 liter (good 2 cups) fresh berries,
    • e.g. raspberries
  • Garnish:
  • Layer:
    • 3 egg yolks
    • 1/2 cup sugar
    • 5 tbs cream
    • 2 tsp baking powder
    • 3/4 cup all-purpose white flour
    • 3/4 cup melted, cooled butter
  • Meringue:
    • 3 egg whites
    • 1 cup granulated sugar
    • 1 tsp vanilla sugar
    • flaked almonds


Heat the oven to 200ºC / 400ºF.

Beat egg yolks and sugar white and fluffy.

Add flour mixed with baking powder, cream, and the melted fat. Stir to a smooth mixture.

Beat the egg whites stiff. Add sugar and vanilla sugar and continue beating until really stiff.

"Dress" a roasting pan with baking paper, pour in the cake mixture and spread it out evenly.

Spread the meringue mixture on top and sprinkle with flaked almonds.
Bake for about 5 minutes, lower the heat to 175ºC / 350ºF, and continue baking for 20 - 30 minutes more.

Allow the cake to cool. Split it in two. Cover one half with whipped cream mixed with the mashed berries and put the other half on top. Decorate with berries and lemon balm leaves.
Recipes From - The Gourmet Food And Cooking Resource