Berry meringue curd cake

Ingredients for 1 servings:

• 1 can mandarin orange(s)
• 150 g blackberries
• 100 g blueberries
• 200 g butter
• 400 g sugar
• 1 lemon(s), organic, grated peel
• 10 eggs
• 250 g flour
• 1 tsp, heaped baking powder
• 750 g quark (cottage cheese)
• 1 packet of vanilla pudding powder
• 1 tsp lemon juice
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

fruity, fluffy slices

Drain the mandarin oranges. Cream together the butter, 150g sugar, vanilla sugar, and half the lemon zest until creamy. Beat in 3 eggs alternately with 50g flour, then mix 200g flour with the baking powder and fold in briefly. Spread the batter on a baking tray and top with mandarin oranges and berries. Separate 7 eggs, reserving 3 egg whites and chill. Curd: Mix 170g sugar, egg yolks, custard powder, and the remaining lemon zest. Beat 4 egg whites and 30g sugar until stiff peaks form. Fold the beaten egg whites into the curd mixture and spread over the berries. Bake in a preheated oven at approx. 175°C (top/bottom heat) for approx. 25 minutes. Beat 3 egg whites until stiff peaks form. Sprinkle in the remaining sugar and beat until very stiff peaks form. Stir in the lemon juice. Spread the meringue in blobs on top of the curd mixture and bake for a further 10-15 minutes. Allow to cool and serve.