For the base, first knead a shortcrust pastry from flour, butter, sugar, egg and baking powder and roll out in a springform pan. Bake at 160 ° for 20 minutes.
For the topping, beat the 2 egg whites with the sugar until stiff. Fold in the cornstarch and fruit (other fruit can also be used, e.g. currants).
Spread the mixture on the pre-baked base, bake again for 30-35 min at 130 ° convection.
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