Berry Cake with Meringue Almond Topping
Berry cake with a meringue almond topping is a recipe featuring fresh ingredients from the Berry Cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 Eggs
- 150 g sugar
- Salt
- 125 g flour
- 125 g ground almonds
- 500 g raspberries
- 500 g blackberries
- 80 g raspberry jam
- 5 egg whites
- 175 g fine sugar
- 2 drops bitter almond flavor
- 3 tbsp crushed almonds (for sprinkling)
- sifted sugar (for dusting)
Instructions
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1.
Line a baking sheet with parchment paper. Preheat the oven to 200 °C fan or 220 °C conventional. Separate the eggs for the sponge. Beat the yolks with 2 Tbsp water and 75 g sugar until fluffy. Whisk the egg whites with a pinch of salt, gradually add the remaining sugar, and beat until stiff peaks form and the meringue shines. Fold the meringue into the yolk mixture. Sift the flour with the almonds, fold gently over the meringue, then combine all together carefully. Spread the sponge batter onto the prepared sheet and bake for about 12 minutes until golden‑brown (do a toothpick test). Remove and let cool slightly.
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2.
Meanwhile wash the berries gently, rinse, and drain. Warm the jam and spread it over the slightly cooled sponge layer. Distribute the berries on top. Increase the oven temperature to 250 °C.
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3.
Whisk the egg whites for the meringue until stiff. Gradually add sugar and continue beating until the mixture glows. Fold in the almond flavor. Spread the airy meringue over the berries, sprinkle with crushed almonds, and bake at 250 °C for about 4 minutes until golden‑brown. Remove and let the cake cool. Dust lightly with sifted sugar before serving.
