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Fruit cake with meringue

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Ingredients for 1 servings:

  • 150 g butter
  • 3 egg yolks
  • 100 g sugar
  • 150 g almond(s), grated
  • 150 g flour
  • 1 ½ tsp baking powder
  • ½ packet of vanilla sugar
  • 1 pinch of salt
  • Fruits, e.g. currants, rhubarb, peaches
  • 3 egg whites
  • ½ packet of vanilla sugar
  • 70 g sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the pastry, cream together the butter, egg yolks, and sugar until fluffy. Mix the almonds, flour, baking powder, vanilla sugar, and salt and add to the cake. Knead everything together and spread evenly on the greased springform pan. Top with a layer of fruit (e.g., currants, rhubarb, peaches). Bake in the center of a preheated oven at 190°C for 30 minutes. For the meringue topping, mix the egg whites, vanilla sugar, and sugar and beat until stiff. After 30 minutes of baking, pour the meringue topping over the cake and bake for another 10 minutes at the same temperature.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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