Cloudberry cake with meringue

• Preheat the oven to 165° C.
• Cut a circle out of baking paper that exactly fills the base of a springform pan (Ø 23 cm).
• Grease the tin with butter, insert the baking paper and butter it too.
• Beat the eggs and sugar in a mixer with a whisk on a medium to high speed for about 5 minutes until light and fluffy.
• Sift the flour and baking powder over the batter and gently fold in with a spatula.
• Pour the batter into the tin and bake in the oven for 20 - 25 minutes until golden brown.
• Leave to cool in the tin and increase the oven temperature to 200°C.

• First, whisk the sugar and egg yolks in a large bowl.
• Add the cornflour and whisk everything into a thick mixture.
• Then heat the crème fraîche and vanilla extract in a medium saucepan over a low heat and remove from the heat when the mixture is almost simmering.
• Now slowly pour the mixture into the egg mixture, stirring constantly to prevent it from curdling.
• Then return the mixture to the pan and simmer over a medium heat, stirring constantly, until the pudding thickens.
• Then set aside and leave to cool.

• Beat the egg whites in a mixer with a whisk on a medium speed until stiff, slowly adding the sugar.

• Spread the pudding over the base of the tin up to the edges and sprinkle the berries on top.
• Then carefully spread the meringue over the berries using a spatula, creating a wavy pattern with sweeping movements.
• Now bake the cake in the oven for about 15 minutes until the meringue is lightly browned.
• Leave to cool completely in the tin before serving.

(The cake will keep covered in the fridge for up to 3 days).

Tip:

Falstaff Wine Recommendation

Vin af Kirsebær Sur Lie Lot No 21-03
Frederiksdal, Lolland, Denmark

Dried wild berries, prunes, dried cherries on the nose. Also cocoa and some licorice. Aromatic on the palate, with a fresh, supporting acidity and well-integrated residual sweetness.

shop.frederiksdal.com, 27 euros

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