Meringue Berry Cake

Ingredients

• 8 egg whites
• 1 tbsp Lemon Juice
• 350 g sugar
• 150 g ground hazelnuts
• 200 g chopped hazelnuts
• 400 g blueberries
• 400 g blackberries
• 150 g mascarpone
• 1 tbsp Lemon Juice
• 4 tbsp sugar
• 1 Tbsp vanilla sugar
• 400 ml whipping cream
• violet flower (for garnish)

Instructions

1. 1.

   Step 1:

2. 2.

   Draw a circle of about 24 cm diameter on four sheets of parchment paper. Preheat the oven to 100°C fan.

3. 3.

   Add the egg whites to a large bowl and beat stiffly. Add the lemon juice and gradually fold in the sugar until it dissolves. Beat the meringue until smooth and glossy. Fold in the ground nuts. Place two sheets of parchment on baking trays. Take 1/4 of the mixture from each tray and spread onto the circles. Sprinkle about 50 g chopped nuts on each. Bake or dry for 50-60 minutes. Remove, let cool, and pull off the parchment. Lay the remaining two sheets, spread the dough, sprinkle with nuts, and bake again for 50-60 minutes. Let all layers cool completely.

4. 4.

   Step 2:

5. 5.

   For the filling, rinse the berries, rinse again, and pat dry. Mix mascarpone with lemon juice, sugar, and vanilla sugar until smooth. Whip the cream stiffly and fold in. Place the first cake layer on a stand and spread about 1/4 of the cream over it.

6. 6.

   Step 3:

7. 7.

   Sprinkle about 1/5 of the berries on top and place the next layer, pressing lightly. Spread more cream, add berries, and cover with the next layer. Repeat until the whole cake is assembled.

8. 8.

   Step 4:

9. 9.

   Finally sprinkle the remaining berries on the cake and garnish with violet flowers. Slice the cake with a sharp knife and serve as soon as possible, as the layers soften quickly.