Meringue cake with berries and jelly

However, jelly desserts have a beautiful and appetizing appearance, even without additional decorations. Bon appetit!

Ingredients

• For the biscuit:
• 3 egg yolks;
• 1.5 tbsp. sugar;
• 1/2 tsp. baking powder;
• 0.5 sts of vanilla sugar;
• 1 tbsp premium flour;
• 1 tbsp. corn starch;
• 1 tbsp olive oil.
• For berry jelly:
• 500 g of raspberries;
• 2 packets of raspberry jelly;
• For cream:
• 500 ml of cream with 35% fat;
• 250 g of cream cheese (Mascarpone or Philadelphia);
• 3 tbsp with a slide of powdered sugar;
• a pinch of vanilla.
• For the almond meringue:
• 3 egg whites;
• 120 g of granulated sugar;
• 2 tsp. with a small slide of flour or cornstarch;
• 50 g of almond flakes.

Directions

1. Pour in the yolks vanilla sugar, and powdered sugar, and mix with a whisk until smooth. Stir the baking powder into the flour, pour in the beaten egg yolks, and mix until smooth. Finally, pour in the vegetable oil and stir again.
2. The form in which you will bake, smear with a thin layer of oil. Spread the dough and bake in the oven at 170 degrees until golden (about 40 minutes). Check the readiness of the cake for a dry match.
3. Dilute berry jelly according to the recipe from the manufacturer indicated on the package.
4. Wash and dry the raspberries (you can take any berries you have). If you have frozen raspberries, you need to thaw and discard them in a colander to remove excess moisture.
5. In the remaining jelly, pour the berries - pour the workpiece into the mold. Ideally, you will use a form of the same diameter as for baking cakes. Put jelly to harden at 3-4 years.
6. When the jelly hardens, remove it from the pan. Then place the biscuit base on the bottom and the jelly layer on top. Send the jelly biscuit cake to the refrigerator.
7. For the cream, place the cream, cheese, sugar, and vanilla in the bowl of the mixer. Beat everything until fluffy air mass. But do not whip the cream, otherwise, it may settle. Spread the cream on a jelly layer, and level the surface.
8. To cook meringue, beat the whites into a lush mass. Pour a teaspoon of sugar, without stopping to beat. Bring to dense stable peaks. Add the starch and mix gently until smooth.
9. Cover the baking dish with parchment paper. Grease it with a thin layer of vegetable oil. With a silicone spatula lay out the workpiece on parchment, and level the surface. Sprinkle with almond flakes on top. Bake for 1 hour in the oven at 150 degrees. When the surface of the cake is covered with cracks - the meringue is ready. Take it out and cool.
10. Remove from the refrigerator sponge cake with berries in jelly. Put the cooled meringue on top. Refrigerate again to set overnight. During this time, the meringue cake will become pliable and the cake will be easier to cut.
11. Before serving, cut the cake with jelly and berries into portions. Serve chilled.