Berry Meringue Cake

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 2 tbsp cream
• 3 eggs
• 250 g flour
• 750 g berries, mixed
• 150 g powdered sugar
• Fat for the mold
• Pulses for blind baking

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Melt the butter and let it cool again. Then beat with the sugar and cream until creamy. Separate the eggs and beat the egg yolks one at a time into the butter mixture. Add the flour and knead in. Cover with foil and chill for 30 minutes. Preheat the oven to 180°C. Grease a 26 cm springform pan and press the dough into the pan, forming a 2 cm high rim. Weigh down the pastry base with baking paper and pulses. Bake on the middle rack for about 10 minutes. Remove from the oven and remove the pulses and paper. Reduce the heat to 175°C. Wash and dry the berries, and spread 2/3 of them on the base. Beat the egg whites until stiff, sift the powdered sugar over them, and beat until the meringue forms peaks. Purée the remaining berries, fold in, and pipe onto the berries. Bake on the middle rack for about 30 minutes.