8 Serves
60 Mins
Preheat your oven to 180°C. In a food processor, beat the egg yolks and sugar until the mixture is light and fluffy.
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Vitamin E
3 mg / 15 mgVitamin K
133 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
107 µg / 400 µgCalcium
190 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
406 mg / 1,250 mgPotassium
700 mg / 4,700 mgSodium
473 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
76 µg / 55 µgFiber
1 g / 28 gSugar
30 g / 50 gSaturated Fat
15 g / 20 gCholesterol
742 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
In a small saucepan, heat the milk and butter until melted, then slowly incorporate this into the egg yolk mixture while stirring constantly.
Whisk the flour and baking powder together, then fold into the wet ingredients to create a smooth dough.
Grease a springform pan with butter and a dusting of flour, pour in the dough, and bake on the middle rack for 20 minutes before removing to cool.
In a pot, puree the mixed berries with a mixer, sweeten with sugar, and stir in gelatin that has been soaked in cold water. Add the remaining fresh fruit and adjust sweetness if needed.
Spread the berry mixture over the center of the cooled cake.
In a food processor, beat egg whites with salt and sugar until creamy, then add cornstarch and beat until stiff peaks form.
Transfer the meringue to a pastry bag and pipe it over the cake. Preheat the oven to 104°C and bake on the middle shelf for 15 minutes.
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