Berry and Curd Sponge Cake

Preheat the oven to 180 °C. Line a springform pan (26 cm diameter) with baking paper or grease it.

For the sponge cake, beat the egg yolks, sugar and water until foamy.

Beat egg whites until stiff peaks form.

Mix flour, almonds and baking powder and gently fold in alternately with the beaten egg whites. Spread into the pan, bake for 30 minutes and let cool. Divide into two bases with a thread.

For the meringue, turn the oven down to 120 °C. Line a springform pan (26 cm) with baking paper.

Beat the egg whites until very stiff, add the sugar. Pipe the meringue into the pan or pipe it into a piping bag and pipe it into the pan in small circles.

Bake for about 45 minutes until lightly browned. To the video instruction

Mix 250 g curd cheese with the jam.

Wash the berries. Put some aside for decoration.

Stir the berries with vanilla sugar and lime juice into the remaining curd. Spread on first cake layer, place second layer on top.

Spread a thin layer of the curd jam cream. Place meringue on top. Spread the remaining berries on top. Garnish with mint.

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