Colorful summer cake *Orchard in the snow*

Ingredients for 1 servings:

• 400 g flour
• 200 g margarine, soft (e.g. Sanella)
• 3 eggs
• 300 g sugar
• 4 tbsp sour cream
• some breadcrumbs
• 1 kg berries (e.g. currants, raspberries and blackberries), mixed, fresh and stone fruit (e.g. apricots, plums)
• Peppermint, fresh, for decoration

Instructions

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

ideal for a summer party

First things first: It’s best to use a variety of berries and stone fruits, but nothing exotic. Pit and halve the apricots and plums, carefully pit the cherries so that not too much juice runs out, and remove the stems from the currants. Separate the eggs and store the egg whites in the refrigerator. Knead the flour, margarine, egg yolks, 100 grams of sugar, and sour cream into a dough. Line a baking sheet with baking paper. Roll out the dough to a thickness of 1.5-2 cm, sprinkle with breadcrumbs, and scatter the berries on top (set some aside). Bake in a preheated oven at 180-200°C (top/bottom heat) for about 25-30 minutes. Meanwhile, remove the egg whites from the refrigerator and beat until frothy. Slowly add the remaining sugar and continue beating until the mixture becomes firm and the sugar is (almost) completely dissolved. Remove the cake from the oven and spread the egg white mixture on top – but not thickly, so that the berries are visible. Place the reserved berries on top of the egg white mixture. Continue baking in the hot oven until the egg white mixture turns light brown. Remove from the oven, cut into pieces with a sharp knife while still warm, and garnish with peppermint leaves. Let cool. Serve with iced tea or regular tea, fruit juice, or cold milk.