Meringue fruit cake

Ingredients for 1 servings:

• 4 egg yolks
• 2 tbsp water, lukewarm
• 200 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 2 tsp baking powder
• 4 egg whites
• 20 g almond flakes
• 250 ml cream
• 1 pack of cream stiffener
• 1 jar of fruit (cherries, gooseberries, etc.)
• 1 pack of cake glaze, or cornstarch as desired

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

for 12 pieces

Beat egg yolks, 100g sugar, vanilla sugar, and water until frothy. Mix flour with baking powder and stir in. Beat 2 egg whites until stiff and fold in. Pour batter into a greased springform pan (diameter approx. 26cm). Beat the remaining 2 egg whites with 100g sugar until stiff and place in flakes on the batter. Sprinkle the almond flakes on top. Bake at 160°C fan or approx. 180°C top heat for approx. 45 minutes. Cut the cooled cake into top and bottom halves. Prepare the glaze according to the package instructions and stir in the drained fruit. Or heat the fruit with juice and thicken with cornstarch. Place the bottom layer in the rim of a springform pan or cake ring. Pour in the fruit mixture. Whip the cream with cream stiffener and spread it on the fruit mixture. Cut the top layer with the meringue layer into 12-14 cake slices and place on the cream layer.