Raspberry Cake with Meringue

Ingredients

• 240 g spelt flour
• 60 g whole grain sugar
• Salt
• 1 egg
• 120 g cold butter
• 500 g dried legumes
• 500 g red raspberries
• 4 egg whites
• 200 g whole grain sugar
• 1 tbsp Lemon Juice
• 100 g peeled ground almonds
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 200°C (convection 180°C; gas: level 3).

2. 2.

   Combine all dough ingredients in a bowl and finely chop with a large knife. Knead the dough by hand until smooth, shape into a ball, wrap in foil, and chill for 1 hour.

3. 3.

   Roll out the dough to about 4 mm thickness. If needed, grease and flour a springform pan. Line the pan with dough, forming a ~4 cm high edge. Cover with parchment paper and dried legumes, then bake for 10 minutes.

4. 4.

   Wash raspberries, strip stems, and drain. Beat egg whites until stiff; gradually add whole grain sugar and lemon juice while continuing to beat. Fold in almonds and all but 3 tbsp of berries. Pour the mixture onto the pre-baked dough and sprinkle with remaining berries.

5. 5.

   Reduce oven temperature to 180°C (convection 160°C; gas: level 2-3). Bake the raspberry cake with meringue for 50–60 minutes, adding the meringue in the last 10–15 minutes. Let cool, then release from the pan. Dust with powdered sugar before serving.