Berry sheet cake with meringue

Ingredients for 1 servings:

• 175 g butter
• 1 pinch of salt
• 1 packet of vanilla sugar
• 300 g sugar
• 3 eggs
• 375 g flour
• 75 g cornstarch
• ½ pack of baking powder
• 75 g sour cream
• 1 kg mixed berries (e.g. currants, raspberries, blueberries)
• 5 egg whites
• 3 drops of bitter almond flavor
• 50 g almonds (flaked almonds)
• 2 tbsp powdered sugar

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Cream the butter with salt, vanilla sugar, and 125g of sugar. Beat in the eggs one at a time. Mix together 300g of flour, cornstarch, and baking powder. Then stir in the sour cream alternately. Spread the batter onto a greased roasting pan. Bake in a preheated oven (electric oven: 200°C, fan oven: 175°C, gas mark 3) for about 10 minutes. Mix the berries with 75g of flour. Remove the cake from the oven and scatter the berries evenly over the cake. Return to the oven and bake at the same temperature for about another 25 minutes. Beat the egg whites until stiff, gradually adding the bitter almond oil and 175g of sugar. Remove the cake from the oven. Now increase the oven temperature to 225°C (fan oven: 200°C, gas mark 4). Spread the meringue mixture evenly over the cake. Sprinkle with flaked almonds and bake for 6-8 minutes until golden brown. Let the cake cool and then dust with powdered sugar. Tip: To prevent the meringue from sticking to the knife when cutting the cake, dip the knife in hot water or grease it with a little butter beforehand.