Berry cake with meringue topping

60 minutes

1.

Grease the springform pan (26 cm Ø) and dust with flour. Separate 3 eggs. Chill 3 egg whites. Mix the fat, 125 g sugar, vanilla sugar and a pinch of salt until creamy. Mix in 3 egg yolks and 1 egg individually. Mix the flour and baking powder and stir in briefly alternately with the milk. Brush into the mold. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes

2.

Meanwhile, sort and wash the berries. Strip the currants from the panicles. Mix 4 tablespoons of juice and starch. Bring the rest of the juice to the boil in a small saucepan. Stir in starch and briefly bring to the boil again. Fold in the berries. Approx. Let cool for 10 minutes

3.

Cool the cake base in the tin for about 10 minutes (do not remove the edge of the tin). Spread the compote on the floor. Beat 3 egg whites and 1 pinch of salt until stiff. While still beating, pour in 125 g of sugar and continue beating until the sugar is completely dissolved. Spread wavy on the berries. Bake in the preheated oven at the same temperature for about 15 minutes. Let cool in the pan

4.

Roast the almonds without fat, let cool. Heat the jam and strain it through a sieve. Spread the edge of the cake with it and press the almonds on top