Currant-Blackberry Meringue Cake

Ingredients for 1 servings:

• 250 g flour
• 1 packet of vanilla sugar
• 60 g brown cane sugar
• 125 g butter
• 1 egg(s)
• 2 tbsp milk, soy is also possible
• 1 handful of breadcrumbs
• 500 g currants
• 250 g blackberries
• 125 g oat flakes
• 4 eggs
• 200 g brown cane sugar
• 1 packet of vanilla sugar

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

with oat flakes instead of ground almonds

Make a dough from flour, butter, egg, sugar, vanilla sugar, and milk and chill for 30 minutes. Then press the dough into a 26 cm pan and sprinkle with breadcrumbs. In the meantime, remove the berries from the stalks and wash them. In a large bowl, mix the four egg yolks with the vanilla sugar. In another bowl, beat the egg whites until stiff peaks form, then gradually stir in the sugar and oats. Add the berries to the egg yolk mixture and gently mix with two-thirds of the stiff beaten egg whites. Pour this mixture onto the dough and spread the remaining beaten egg whites on top. Bake at 190 degrees Celsius (convection oven) for about 45 minutes. (The oven does not need to be preheated.)