It is best to use many different types of berries and pome fruits, but preferably nothing exotic. Core and halve the apricots and plums, core the cherries carefully so that not much juice runs out, remove the stalks from the currants.
Separate eggs. Knead a dough from flour, margarine, egg yolks, 100 grams of sugar and sour cream.
Line the baking sheet with parchment paper. Roll out the dough 1.5-2 cm thick and sprinkle with breadcrumbs. Spread the berries on top (put some aside) and bake in a preheated oven at 180 - 200 degrees top / bottom heat for 25 - 30 minutes.
In the meantime, beat the egg white (from the fridge) until frothy, slowly pour in the remaining sugar, continue beating until the mixture solidifies and the sugar dissolves (almost) completely.
Take the cake out of the oven, apply the egg white mixture - but not tightly so that the berries are also visible, place a few remaining berries on top of the egg white mixture and continue baking until the egg white foam mixture is slightly brown. Take out, cut into pieces with a sharp knife while still warm and decorate with peppermint leaves. Let cool down.
Ice tea or normal tea, fruit juices and cold milk go well with it.
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