Meringue Berry Bomb

For the meringue berry bomb, first preheat the oven to 180 °C top/bottom heat.

Separate the eggs. Beat the yolks in a large bowl with the icing sugar, vanilla sugar, lemon zest and salt using a mixer or food processor until very foamy. Beat egg whites in a second bowl until very firm. Sift flour onto a piece of baking paper and gently fold into the yolk mixture alternately with the beaten egg whites using a whisk.

Line a springform pan or a cake ring with a diameter of approx. 20 cm with a piece of baking paper, spread the mixture in it and smooth it out. Bake in the preheated oven for about 15 minutes. Remove from the oven, let cool and remove from the pan. Then cut into 3 equally thick bases with a bread knife or thin thread and spread apart to cool.

Soak gelatin in about 500 ml cold water for 10 minutes, squeeze out and melt briefly in a cup in the oven.

Whip the cream until stiff. Mix the remaining ingredients well and stir in the melted gelatine well. Fold in the cream.

Wash berries and pat dry, cut strawberries in half. Set aside half of the berries as decoration.

Place one cake layer in the cake ring, spread 1/3 of the cream on top, sprinkle a few berries on top, place the 2nd cake layer on top, press down and repeat the process with all layers. Let the cake set in the refrigerator for about 2 hours.

Beat egg whites with granulated sugar until very firm sc

Preparation Tip:

The meringue berry bomb is perfect as a birthday cake or Mother's Day surprise.

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