Light & Airy Berry Cake

Ingredients

• 120 g spelt flour type 1050
• 60 g spelt flour (Type 630)
• 1 tsp Baking powder
• 1 tsp ground ginger
• 0.5 lemon
• 8 egg whites
• a pinch of salt
• 100 g raw cane sugar
• 400 g cream cheese
• 1 tbsp Maple Syrup
• 200 g mixed berries

Instructions

1. 1.

   Thoroughly mix both flours, baking powder and ground ginger, then sift them together. Squeeze half a lemon.

2. 2.

   Separate the eggs (reserve yolks for another use). Place egg whites and 1 tbsp water in a metal bowl with a rounded bottom. Set the bowl in a shallow dish filled with slightly warm water and gently warm the whites while stirring, or mix the whites and 1 tbsp warm water in a mixing bowl.

3. 3.

   Beat the egg whites with a hand mixer or stand mixer until foamy, gradually adding 1 tsp lemon juice and a pinch of salt.

4. 4.

   Gradually pour in the sugar, beating until the sugar is fully dissolved and the meringue shines and forms long white peaks.

5. 5.

   Sift the flour mixture over the meringue and fold it in gently with a whisk or spatula. Line a 24 cm tart pan with parchment paper on the bottom.

6. 6.

   Spread the batter into the pan. Bake in a preheated oven at 180 °C (fan 160 °C, gas: level 2–3) for about 35 minutes on the second rack from the bottom. Remove the pan. Let the cake cool and transfer it to a serving platter.

7. 7.

   Beat the cream cheese and maple syrup with a hand mixer until creamy. Rinse the berries if desired and drain them. Arrange the cake with the cream cheese filling and berries, and serve immediately.