meringue cake with berry mix

Ingredients

Directions

1. 1

   Cream fat, sugar and 1 sachet of vanilla sugar. Separate the eggs, put 2 egg whites in each bowl. Stir the egg yolks into the fat-sugar mixture. Mix flour and baking powder, sieve over it and stir in. Stir in milk. Grease a springform pan (26 cm Ø).

2. 2

   Fill in half of the dough. Beat 2 egg whites and 1 pinch of salt until stiff, while pouring in 100 g icing sugar. Spread the beaten egg whites on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Remove the base. Fill the 2nd half of the dough into the tin. Beat 2 egg whites, 1 pinch of salt and 100 g icing sugar until stiff. Spread the mixture on the dough and bake the 2nd base in the same way. Let the base cool down. In the meantime thaw the berry mixture, soak the gelatine in cold water. Whip the cream until stiff, adding 25 g icing sugar and 1 sachet of vanillin sugar. Squeeze the gelatine, dissolve and stir into the cream.

3. 3

   Spread the mixture on the dough and bake the 2nd base in the same way. Let the base cool down. In the meantime thaw the berry mixture, soak the gelatine in cold water. Whip the cream until stiff, adding 25 g icing sugar and 1 sachet of vanillin sugar. Squeeze the gelatine, dissolve and stir into the cream. Add the berries. Spread the mixture on the 1st cake layer, let it stand for a short while and place the 2nd cake layer on top. Chill for 1 hour

4. 4

   waiting time approx. 2 hours