For the dough, first stir 175 g butter, 150 g sugar and the 2 sachets of vanilla sugar until creamy. Separate the eggs. The four egg yolks go into the batter, the egg whites are used later for the meringue.
Add 350 g of flour, a packet of baking powder and 125 g of flour. If necessary, about 100 g of the flour can be replaced with nuts. These harmonize very well with the forest berries.
Spread the dough on a baking sheet lined with baking paper and cover with the fruit. I let the wild berries thaw in a colander beforehand so that the dough doesn`t become so soggy.
Finally, beat the four egg whites until stiff and pour in 150 g of sugar. Spread the meringue on the fruits and bake the cake at top / bottom heat 180 ° C for 30 minutes.
To keep the meringue nice and crispy, do not cover the cake or put it back in the cold oven.
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