Wildberry meringue sheet cake

Ingredients for 1 servings:

• 175 g butter, soft
• 150 g sugar
• 2 bags of vanilla sugar
• 4 eggs
• 350 g flour
• 1 bag of baking powder
• 125 ml milk
• 150 g sugar
• 750 g wild berries, frozen
• 1 jar sour cherries
• n. B. Hazelnuts, chopped

Instructions

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

quick and easy

For the pastry, first cream together 175g butter, 150g sugar, and the two sachets of vanilla sugar. Separate the eggs. Add the four egg yolks to the pastry, while the egg whites will be used later for the meringue. Add 350g flour, one sachet of baking powder, and 125g flour. If desired, about 100g of the flour can be replaced with nuts. These go very well with the wild berries. Spread the pastry onto a baking sheet lined with baking paper and top with the fruit. I let the wild berries thaw in a sieve beforehand so the pastry doesn’t get soggy. Finally, beat the four egg whites until stiff peaks form and sprinkle in 150g sugar. Spread the meringue over the fruit and bake the cake at 180°C for 30 minutes. To keep the meringue nice and crispy, leave the cake uncovered or return it to a cold oven.