Summery Pinocchio Cake with Blueberry Jam

a Swedish meringue cake also known as Herrgårdstårta, Kalastårta, or Sommartårta

As you can see from the title, there are quite a few different names for this cake. When I asked my grandma if she had made a Pinocchio cake recently, she had no idea what I was talking about. But when I showed her a picture, she recognized it immediately–she’d just always called it something entirely different.

It’s also a very popular dessert in Norway, where you’ll often see it called “Norway’s Best Cake.” You might think of pavlova when you hear “meringue cake,” but it’s not that at all. This one has a thin, egg-yolk-only sponge cake layer, baked in a sheet pan with meringue and sliced almonds on top. Once cooled, it’s cut in half and layered with whipped cream and berries.

I tested this recipe many times, and while I’m a little late sharing it, I wanted to post it before the Fourth (as I think it’s the perfect dessert for it). I struggled a bit getting the sponge texture right and had a few rounds of baking with an oven that ran far too hot. At first, I also overcomplicated the filling. While it tasted great, it’s hard to beat a more classic flavor combo.

This recipe serves about 16 people, give or take, so it’s great for a crowd. It’s also surprisingly easy to make—no fancy decoration required.