Röd-Gröttorte with meringue

Reed Chan
4.1 7
90 mins
90 mins


Servings: 12
  • 4 Eggs (Gr. M)
  • 200 g + 125 g sugar
  • 125 g soft butter
  • 150 g Flour
  • 1 package Saffron baking powder
  • 100 g flaked almonds
  • baking paper
  • 500 g mixed fruit for red fruit jelly (e.g. raspberries, redcurrants and cherries; or frozen fruit)
  • 1 package Cream stabiliser
  • 1 heaped tablespoon sugar
  • 400 g Whipped cream (e.g. confectioner's cream)
  • 250 g Schmand
  • 1-2 TABLESPOONS Icing sugar


  1. 1

    Line a springform pan (26 cm Ø) at the bottom with baking paper. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Separate the eggs. Beat the egg whites until stiff and add 200 g sugar.

  2. 2

    Chill the beaten egg white.

  3. 3

    Whisk butter and 125 g sugar until creamy with the whisks of the mixer. Stir in the egg yolks one by one. Mix flour and baking powder and stir in briefly, alternating with the milk. Fill half the dough into the form and smooth it down.

  4. 4

    Spread half of the beaten egg white on top and press it in with a tablespoon until slightly wavy. Sprinkle with half of the flaked almonds. Bake in a hot oven for 20-25 minutes.

  5. 5

    Remove, let it cool down briefly, then carefully remove from the mould and let it cool down. Bake 1 more cake base with the remaining dough, beaten egg white and flaked almonds.

  6. 6

    For the filling, select fresh berries, wash if necessary. Strip the currants from the panicles with a fork. Wash the cherries, remove the stalks and pit them (allow to thaw frozen fruit). Mix cream firmer and 1 tbsp. sugar.

  7. 7

    Whip the cream and sour cream until stiff, while pouring in the sugar mixture. Fold in the fruit. Spread the filling on a base. Cut the other cake base into 12 cake pieces and place them on the filling.

  8. 8

    Dust with icing sugar.

Nutrition Facts

500 kcal
46 g
32 g
7 g