Berry Meringue Cake

Ingredients for 1 servings:

• 100 g currants, red
• 100 g gooseberries
• Sweetener, liquid
• 1 tsp cornstarch
• 150 g flour
• 2 tbsp cane sugar
• ½ tsp cardamom, ground
• 1 tsp baking powder
• Salt
• 75 ml milk
• 2 tbsp oil
• 3 small eggs
• 1 lemon(s), unsprayed
• 1 egg white
• 2 tbsp sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

for 8 pieces

Wash the berries, drain well, hull, and mix in a bowl with a few drops of sweetener and the cornstarch. In a second bowl, combine the flour, cane sugar, cardamom, baking powder, and a pinch of salt. In another bowl, thoroughly whisk the milk, oil, and 3 eggs using the whisk attachment of a hand mixer. Add to the flour and mix briefly. Line the bottom of a small springform pan (18 cm diameter) with baking paper and spread the batter into it. Spread the berries on top and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) on the middle rack for about 25 minutes. Rinse the lemon with hot water, wipe dry, and finely grate the zest. Put the egg whites and a pinch of salt in a tall bowl, add the lemon zest, and beat with the whisk attachment of a hand mixer until very stiff peaks form, gradually adding the sugar. Brush the beaten egg whites over the cake and bake for another 8-10 minutes. Remove from the pan and let cool on a wire rack. Tip: This cake also works well with frozen fruit.