Berry Meringue Cake

Name: Berry Meringue Cake
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 11 sheets white gelatine; 1 (26 cm ø) thin bicuit bottom; 4 Eggs (size M); 3 packages (200 g each) Double cream cream cheese; 150 g Skimmed milk yoghurt; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 150 g Sugar; 1/2 glass (225 g) Currant Jelly; 3-4 Tbsp blackcurrant liqueur; 2 TABLESPOONS crushed pistachio kernels; 7-10 Tbsp blackberries and 4 meringue shells to decorate

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

11 sheets white gelatine
1 (26 cm ø) thin bicuit bottom
4 Eggs (size M)
3 packages (200 g each) Double cream cream cheese
150 g Skimmed milk yoghurt
7-10 Tbsp grated peel and juice of 1 untreated lemon
150 g Sugar
1/2 glass (225 g) Currant Jelly
3-4 Tbsp blackcurrant liqueur
2 TABLESPOONS crushed pistachio kernels
7-10 Tbsp blackberries and 4 meringue shells to decorate

Directions

1
Soak 8 and 3 gelatine leaves separately. Place the sponge cake base on a cake plate and surround with a springform pan rim. Separate the eggs. Mix cream cheese, egg yolk, yoghurt, lemon peel, lemon juice and sugar.
2
Squeeze a larger amount of gelatine, dissolve and fold into the cream. Beat egg whites until stiff and fold in. Spread half of the cream on the sponge cake base and allow to set in the freezer for about 30 minutes.
3
Heat the jelly and liqueur, squeeze out the remaining gelatine and dissolve in it. Allow to set a little and spread on the cream. Sprinkle with pistachios. Spread the rest of the cream over it and smooth it down.
4
Put the cake in the refrigerator for about 2 hours. Crumble the meringue shells. Decorate cake with berries and meringue. Makes about 12 pieces.