"Frosted" currant cake with meringues

Ingredients for 1 servings:

• 4 eggs
• 250 g powdered sugar
• ⅛ liter of oil
• ⅛ liter of water
• 300 g flour
• 1 packet of baking powder
• n. B. Jam for spreading
• 150 g currants or other mixed berries
• 125 g sugar
• ½ lemon(s)
• 9 sheets of gelatin
• Water for soaking
• 250 g crème fraîche or sour cream
• 600 ml cream
• 250 g currants (vine bunches) or raspberries or blueberries
• 1 egg white for brushing
• 100 g sugar for rolling
• 500 ml whipped cream
• 2 packs of cream stiffener
• 150 g walnuts, ground or chopped pistachios
• 3 handfuls of meringue pieces
• 1 egg white
• 100 g sugar
• 5 leaves of lemon balm or mint
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 14 hours 30 minutes

Berry cake, simple yet exquisite! Ideal for summer parties, weddings…

For the meringues (can be made days in advance), beat the egg whites, add 100g of sugar a spoonful at a time, and beat until stiff peaks form. Using a star-shaped nozzle, pipe small heaps of meringue onto a baking sheet and leave to dry at 90-100°C for about 1 1/2 hours. For the base, beat the eggs with the icing sugar until frothy, then slowly add the oil and water. Fold in the flour and baking powder and pour the mixture into a greased and floured tart tin (at least 28 cm). Bake at 180°C for about 1 hour (do the skewer test!). Once cooled, remove from the tin, cut horizontally, and enclose in a tall cake ring. Spread with your choice of berry jam. Place a few meringue pieces on top. Warm the berries (blackberries and raspberries should be pureed first) with the sugar and lemon juice. Squeeze out the well-soaked gelatine and dissolve it in the berries. Remove from the heat, let it cool, and stir in the crème fraîche or sour cream. Whip 600 ml of cream until stiff and fold it into the berry cream. Spread half of the cream on the cake base, cover with the second layer, and cover with the remaining cream. Leave the cake to set in the refrigerator for a few hours, preferably overnight. Then remove the cake ring. Whip the remaining cream with the cream stiffener and pipe half of it in large rosettes onto the outer edge of the cake. Spread the other half around the outside of the cake and decorate with the grated nuts. Arrange a few meringue pieces in the center of the cake in a pile. Dip the berries in the raw egg white and roll them in sugar. They go on top of the cake last to give it that special iced effect! Now lightly top with a few lemon balm leaves. The time is estimated at approximately 1.5 hours, including the meringue preparation, not including baking time. The amount of frozen berries is approximate—just use as much as you like.