Berry Lavatorte

Ingredients for 1 servings:

• 4 egg whites
• 200 g sugar
• 1 pinch of salt
• 1 tbsp water
• 100 g almonds, chopped or sliced
• 75 g milk chocolate or dark, chopped
• some oil for the mold
• 200 g cream or Cremefine
• 100 g natural yogurt, 3.5% fat
• possibly sugar
• possibly cream stiffener
• 700 g berries, e.g. strawberries, currants, etc. or mixed
• 75 ml grape juice, red
• 50 g sugar
• n. B. Water for dilution

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Meringue cake with fresh berries and delicious topping sauce

Preheat the oven to 150°C (top and bottom heat). For the base, beat the egg whites with the salt and water until stiff. Add the sugar. Continue beating until the sugar has dissolved. Fold in the almonds and chopped chocolate. Lightly grease a 26 cm springform pan with oil. Pour the mixture into the pan. Bake the base on the middle rack for about 60 minutes. In the meantime, wash the berries, remove the green parts, and cut them into bite-sized pieces, if desired. Seasonal fruit is best, either a single variety or a mixed bag. For the topping, whip the cream or Cremefine until stiff. Fold the yogurt into the cream. If you’re not using Cremefine, add a little sugar and cream stabilizer. Once the base has cooled completely, spread the cream on top and top with 500 g of fruit. For the sauce, blend the remaining 200 g of berries with the grape juice and sugar until well blended. Pour the sauce over the cake. The cake tastes delicious, fresh, and light.