Summary

Ingredients

• 5 egg whites
• 1 pinch (s) salt
• 200 g powdered suar
• 1 teaspoon cornstarch
• 1 teaspoon vanilla essence
• 1 teaspoon white wine vinegar

For covering:

• 2 cups whipped cream, 00 ml each
• 2 teaspoons vanilla sugar
• 2 tablespoon powdered sugar
• 1 pack cream stabilizer, optional
• 2 kiwi (s)
• 300 g berries, e.., strawberries, raspberries, blueberries

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Instructions

1. Before preparing the meringue, place a 26 cake ring on a baking sheet lined with baking paper. Preheat the oven to 200 degrees O / U / gas mark 3.
2. Beat the egg white and 1 pinch of salt with a hand mixer until stiff. Gradually add half of the sugar and keep beating until the mixture is glossy. Add the remaining sugar, cornstarch, vanilla essence and vinegar and continue beating until the mixture is very firm and fine-pored. Now pour the meringue into the springform pan, smooth it out and use a sharp knife to loosen and remove the ring from the mixture.
3. The cake is baked without a mold, which makes it a little bigger and flatter.
4. Now switch the oven back to 150 degrees / gas level 2, push the baking sheet to the lowest level and bake for 15 to 20 minutes until light brown. Then switch back the temperature of the oven to 120 degrees / gas level 1 and bake for 1 hour and 45 minutes. Remove the meringue and leave to cool on a wire rack.
5. Tip: The meringue base can be baked a day before completion, but it must NOT be in the refrigerator, but remain at room temperature.
6. Just before serving, whip the cream with the vanilla and powdered sugar until stiff, add the cream stabilizer if necessary. Now distribute the cream evenly on the meringue base and top it with kiwi slices and berries.
7. I add toasted almond slivers.