Margaret's Norwegian Summer Cream Cake

This was Gretta's Birthday cake!

This recipe came from our lovely cousin Margaret, and it is easy, unusual and really delicious. I made this one gluten free by using rice flour and it turned out great! I wasn't sure how much fruit to put in it so I just did a layer of strawberries. We all agreed it needed more fruit but was still wonderful. I am making another one next week for a friend's birthday lunch. I'll let you know how it turns out.

Norwegian Summer Cream Cake

Cream together:
5 oz. butter
1/3 C sugar

Then add:
3 egg yolks
2/3 C flour
2 tsp baking powder
1/3 C milk

Spread batter in 9x13 pan, sprayed with oil. Then spread the meringue on top of the batter.

Meringue-Beat 3 egg whites and 2/3 c sugar until stiff and shiny.

Bake cake at 325* for about 20-25 minutes. Once cooled, cut cake in half. On the bottom half top with whipping cream and fresh fruit/berries. Carefully pick up the other side and place on top, meringue side up, of course! We then just decorated it with a few strawberries.