Raspberry meringue cake

Ingredients for 1 servings:

• 1 pack of frozen berries, e.g. currants, raspberries, strawberries, etc.
• 4 eggs, size M
• 125 g butter or margarine
• 1 pinch of salt
• 3 packets of vanilla sugar
• 325 g sugar
• 150 g flour
• 1 packet of baking powder
• 5 tbsp milk
• 100 g almond flakes
• 1 pack of Sahnefest
• 400 g whipped cream
• 250 g sour cream
• 2 tbsp powdered sugar
• Fat for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 50 minutes

Thaw the fruit at room temperature. Separate the eggs. Cream together the butter, salt, 1 sachet of vanilla sugar, and 125g of sugar using the whisk attachment on a hand mixer until creamy. Stir in the egg yolks one at a time. Mix the flour and baking powder and stir in alternately with the milk. Pour about half of the batter into a greased springform pan (26cm diameter) and level the surface. Beat 2 egg whites with the whisk attachment on a hand mixer until stiff peaks form, then drizzle in 100g of sugar. Lightly spread the beaten egg whites over the batter, leaving a border of about 0.5cm around the edges. Sprinkle with 50g of almonds. Bake in a preheated oven (electric oven: 175°C/ fan oven: 150°C) for 20–25 minutes. Remove from the pan, place on a wire rack, carefully remove from the pan, and allow to cool. Make a second layer using the remaining batter and egg whites. Combine 2 packets of vanilla sugar and cream stabilizer. Beat the cream and sour cream with the whisk of a hand mixer until stiff peaks form, gradually incorporating the sugar mixture. Fold in the fruit. Place one layer on a cake plate. Spread the fruit cream on top and place the second layer on top. Dust with powdered sugar. Let rest for about 1 hour. Note: Using raspberries could make it too mushy. In that case, use fresh raspberries rather than frozen ones.