Cloudberry cake with meringue

Instructions

1. Step 1

   Preheat the oven to 165° C.

2. Step 2

   Cut a circle out of baking paper that exactly fills the base of a springform pan (Ø 23 cm).

3. Step 3

   Grease the tin with butter, insert the baking paper and butter it too.

4. Step 4

   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.

5. Step 5

   Sift the flour and baking powder over the batter and gently fold in with a spatula.

6. Step 6

   Pour the batter into the tin and bake in the oven for 20 - 25 minutes until golden brown.

7. Step 7

   Leave to cool in the tin and increase the oven temperature to 200°C.

8. Step 8

   First, whisk the sugar and egg yolks in a large bowl.

9. Step 9

   Add the cornflour and whisk everything into a thick mixture.

10. Step 10

    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.

11. Step 11

    Now slowly pour the mixture into the egg mixture, stirring constantly to prevent it from curdling.

12. Step 12

    Then return the mixture to the pan and simmer over a medium heat, stirring constantly, until the pudding thickens.

13. Step 13

    Then set aside and leave to cool.

14. Step 14

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

15. Step 15

    Spread the pudding over the base of the tin up to the edges and sprinkle the berries on top.

16. Step 16

    Then carefully spread the meringue over the berries using a spatula, creating a wavy pattern with sweeping movements.

17. Step 17

    Now bake the cake in the oven for about 15 minutes until the meringue is lightly browned.

18. Step 18

    Leave to cool completely in the tin before serving.(The cake will keep covered in the fridge for up to 3 days).