Berry cake with meringue topping

Ingredients

Directions

1. 1

   Grease a springform pan (26 cm Ø) and dust with flour. Separate 3 eggs. Put 3 egg whites in a cool place. Cream fat, 125 g sugar, vanillin sugar and 1 pinch of salt. Stir in 3 egg yolks and 1 egg separately. Mix flour and baking powder and stir in alternately with the milk in portions. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes

2. 2

   In the meantime, pick and wash the berries. Strip currants from the panicles. Mix 4 tablespoons of juice and starch. Boil up the rest of the juice in a small pot. Stir in starch and bring to the boil again briefly. Fold in the berries. Let cool down for about 10 minutes.

3. 3

   Cool the cake base in the mould for approx. 10 minutes (do not remove the mould edge). Spread the compote on the cake base. Beat 3 egg whites and 1 pinch of salt until stiff. While continuing to beat, add 125 g sugar and continue beating until the sugar is completely dissolved. Spread wavy on the berries. Bake in a preheated oven at the same temperature for about 15 minutes. Leave to cool in the mould

4. 4

   Roast the almonds without fat, let them cool down. Heat jam and pass through a sieve. Spread the cake edge with it and press the almonds on it