Summer Berry Meringue Cake

Ingredients

2large eggsroom temperature (!)
¾ cup150 ggranulated sugar
1 pinchsalt
3 ½ tbsp50 mlwater
2 tbsp30 gunsalted buttermelted. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK, unsalted butter.
2 tbsp plus ½ tsp30 goilneutral-flavored
1 cup130 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
½ tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.

17 ½ oz500 gberriesmixed, frozen or fresh
1 packetcustard pudding powderA packet of flavored starch (about 37 g) that is cooked with 2 cups (500 ml) of milk and sugar into a thick pudding. In the US use about ⅓ cup (40 g) cornstarch plus 1 tsp vanilla extract per packet; in the UK, custard powder, about 40 g per German packet (it is unsweetened, so it swaps 1:1 by weight).
6 tbsp45 gcornstarchas an alternative to the custard pudding powder. A fine starch, usually made from corn, used to thicken creams and lighten cakes. In the US use cornstarch; in the UK, cornflour.
3 tbspgranulated sugar

1 cup250 gegg whitesabout 8 large egg whites
1 ⅔ cups320 ggranulated sugar
2 tspvanilla sugar1 packet = 2 tsp (8 g). Sugar flavored with vanillin (artificial vanilla), sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
1 pinchsalt
2 ⅓ cups200 gsliced almondsThinly sliced almonds. In the US use sliced almonds; in the UK, flaked almonds.

Preheat the oven to 350°F (170°C) convection (fan). Line the bottom of a springform pan with parchment paper.
Beat the eggs with the sugar, vanilla sugar & salt for about 10 minutes, then pour in the water in a thin stream.
Pour the oil & butter into the egg mixture and stir only briefly (!). Combine the flour & baking powder, sift them over the mixture, fold them in and pour everything into the springform pan.
Bake for about 20 to 30 minutes until golden, then let it cool in the springform pan. Meanwhile, make the filling.

If you are using frozen berries, thaw them in a sieve. Please catch the juice that drips out so you can dissolve the cornstarch or the custard pudding powder in it.
Heat the berries with the sugar in a saucepan and cook until they look like a chunky compote. Meanwhile, mix the cornstarch or the custard pudding powder with a little water until dissolved, so you can stir it into the berries.
As soon as the berry and starch mixture boils, keep cooking it for at least two minutes while stirring so that everything thickens well.
Even if the sponge hasn't cooled yet, you can spread the hot berry mixture on top. Smooth it out and let it cool.

Preheat the oven to 425°F (220°C) with top heat only, or use the broiler (UK: grill). Place a baking sheet on the middle rack of the oven.
Now warm the egg whites with the sugar, vanilla sugar & salt over a water bath on medium heat, stirring, until the sugar has dissolved completely, then take it off the heat.
Whip the mixture in a stand mixer until it is back to room temperature, glossy & stable. Spread about ⅓ of it over the cake, and cover the side too, so the almonds can be pressed on & stick.
Now put the cake into the hot oven for a few minutes. It is best to stay right by the oven and watch the cake, because it can brown very quickly!
Now pipe the rest of the meringue on top bit by bit with a piping bag and brown it again for a short moment until golden.
Let the cake cool completely before serving.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/summer-berry-meringue-cake/