Meringue cake with berry cream

Ingredients

Directions

1. 1

   Stir the fat until foamy. Add sugar and 1 packet of vanilla sugar and mix. Separate the eggs, add the egg yolks bit by bit and stir the mixture until creamy. Mix flour and baking powder, stir in and add the milk.

2. 2

   Grease a springform pan (26 cm Ø) and spread half of the dough in it. Beat 2 egg whites and salt until stiff. Add 100 g icing sugar and continue stirring. Spread the meringue mixture on the dough in the springform pan and bake the base in a preheated oven (electric range: 175 °C/ gas: level 2) for about 30 minutes.

3. 3

   Beat the remaining egg whites, 1 pinch of salt and 100 g icing sugar until stiff. Bake a second base from the remaining dough and meringue as above. Let the cakes cool down. Let the berries thaw for the filling.

4. 4

   Soak gelatine in plenty of cold water. Whip cream, remaining icing sugar and vanillin sugar until stiff. Squeeze the gelatine, dissolve over low heat and stir into the cream. Carefully fold in the berries.

5. 5

   Spread the berry cream on the last baked meringue base. 2. place the base on top, press down a little and chill the cake for about 1 hour. Serve on a plate. Makes about 16 pieces.