Estonian Brita Cake (Britakook)
Brita Cake, or Britakook, is one of Estonia's most beloved summer desserts. Growing up in Estonia, this was the cake that appeared at every summer celebration - birthdays, Midsummer parties, and family gatherings. Two layers of delicate sponge cake are covered with crispy meringue, then filled with generous amounts of whipped cream and fresh berries. The contrast between the crunchy meringue and soft cream is absolutely divine. My grandmother made this every summer with berries from her garden, and now I continue this tradition with berries from Estonian forests.
The magic of Britakook lies in its dual texture: a soft, buttery cake base baked together with a crisp, airy meringue topping. When assembled, the crunch of the meringue, the softness of the cake, the richness of the cream, and the burst of fresh berries create a symphony in your mouth. Precision is key, especially with the meringue. Ensure your bowl is impeccably clean and your egg whites are at room temperature for the best volume. This recipe makes one large rectangular cake, which you will cut in half to stack.
13Ingredients
- 150 g Unsalted Butter, softened(at room temperature, approx 21°C / 70°F)
- 150 g Granulated Sugar
- 4 units Large Egg Yolks(from eggs at room temperature, save whites for meringue)
- 150 g All-Purpose Flour(sifted)
- 8 g Baking Powder(approx 2 tsp)
- 120 ml Whole Milk(at room temperature)
- 5 ml Vanilla Extract(approx 1 tsp)
- 4 units Large Egg Whites(at room temperature, from the yolks above)
- 200 g Granulated Sugar
- 75 g Sliced Almonds
- 400 ml Heavy Cream(very cold)
- 20 g Powdered Sugar(optional, to taste)
- 500 g Fresh Berries(strawberries, raspberries, blueberries)
Nutrition Facts
Instructions
Preheat your oven to 175°C (350°F). Line a large baking sheet (approx. 30x40 cm / 12x16 inches) with parchment paper. This is a crucial first step for even baking.
For the cake base: In a large bowl, using an electric mixer, cream the 150g of softened butter and 150g of granulated sugar on medium-high speed for exactly 5 minutes, until the mixture is very light, pale, and fluffy. Scrape down the sides of the bowl halfway through.
Add the 4 egg yolks one at a time, beating well for about 30 seconds after each addition. In a separate bowl, whisk together the 150g of sifted flour and 8g of baking powder. Alternately add the flour mixture and the 120ml of milk to the butter mixture, beginning and ending with the flour. Mix on low speed only until just combined. Stir in the 5ml of vanilla extract.
Spread the batter evenly over the prepared baking sheet. The layer will be thin. Set aside.
For the meringue: In a spotlessly clean, dry bowl, beat the 4 egg whites on medium speed until foamy (about 1 minute). Increase the speed to high and gradually add the 200g of sugar, one tablespoon at a time, over the course of 5-7 minutes. Continue beating until the meringue is stiff, very glossy, and holds a sharp peak when the beaters are lifted. It should not feel grainy between your fingers.
Gently spread the meringue over the cake batter, covering it completely. Sprinkle the 75g of sliced almonds evenly over the top.
Bake at 175°C (350°F) for 25-30 minutes. The meringue should be a pale, crisp golden-beige, and a toothpick inserted into the cake base should come out clean. Let it cool completely on the baking sheet on a wire rack. This is very important; do not handle it while warm.
Once completely cool, carefully cut the cake in half crosswise to create two equal rectangles. For the filling, whip the 400ml of very cold heavy cream with the 20g of powdered sugar (if using) until it holds firm peaks.
Place one half of the cake, meringue-side up, on a serving platter. Spread the whipped cream over it and top with about two-thirds of the fresh berries. Carefully place the second half of the cake on top. Garnish with the remaining berries. Serve immediately for the best texture.
Chef's Tip
Common Mistake: Meringue that 'weeps' or is sticky. Avoid this by ensuring no trace of yolk is in your egg whites and by adding the sugar slowly, one tablespoon at a time, allowing it to fully dissolve before adding more. The final meringue should be stiff, glossy, and not grainy.
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Estonian Brita Cake (Britakook)
Ingredients
Cake Base
- 150 g Unsalted Butter, softened (at room temperature, approx 21°C / 70°F)
- 150 g Granulated Sugar
- 4 units Large Egg Yolks (from eggs at room temperature, save whites for meringue)
- 150 g All-Purpose Flour (sifted)
- 8 g Baking Powder (approx 2 tsp)
- 120 ml Whole Milk (at room temperature)
- 5 ml Vanilla Extract (approx 1 tsp)
Meringue Topping
- 4 units Large Egg Whites (at room temperature, from the yolks above)
- 200 g Granulated Sugar
- 75 g Sliced Almonds
Filling & Assembly
- 400 ml Heavy Cream (very cold)
- 20 g Powdered Sugar (optional, to taste)
- 500 g Fresh Berries (strawberries, raspberries, blueberries)
Instructions
- Preheat your oven to 175°C (350°F). Line a large baking sheet (approx. 30x40 cm / 12x16 inches) with parchment paper. This is a crucial first step for even baking.
- For the cake base: In a large bowl, using an electric mixer, cream the 150g of softened butter and 150g of granulated sugar on medium-high speed for exactly 5 minutes, until the mixture is very light, pale, and fluffy. Scrape down the sides of the bowl halfway through.
- Add the 4 egg yolks one at a time, beating well for about 30 seconds after each addition. In a separate bowl, whisk together the 150g of sifted flour and 8g of baking powder. Alternately add the flour mixture and the 120ml of milk to the butter mixture, beginning and ending with the flour. Mix on low speed only until just combined. Stir in the 5ml of vanilla extract.
- Spread the batter evenly over the prepared baking sheet. The layer will be thin. Set aside.
- For the meringue: In a spotlessly clean, dry bowl, beat the 4 egg whites on medium speed until foamy (about 1 minute). Increase the speed to high and gradually add the 200g of sugar, one tablespoon at a time, over the course of 5-7 minutes. Continue beating until the meringue is stiff, very glossy, and holds a sharp peak when the beaters are lifted. It should not feel grainy between your fingers.
- Gently spread the meringue over the cake batter, covering it completely. Sprinkle the 75g of sliced almonds evenly over the top.
- Bake at 175°C (350°F) for 25-30 minutes. The meringue should be a pale, crisp golden-beige, and a toothpick inserted into the cake base should come out clean. Let it cool completely on the baking sheet on a wire rack. This is very important; do not handle it while warm.
- Once completely cool, carefully cut the cake in half crosswise to create two equal rectangles. For the filling, whip the 400ml of very cold heavy cream with the 20g of powdered sugar (if using) until it holds firm peaks.
- Place one half of the cake, meringue-side up, on a serving platter. Spread the whipped cream over it and top with about two-thirds of the fresh berries. Carefully place the second half of the cake on top. Garnish with the remaining berries. Serve immediately for the best texture.
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