Ingredients:

It took:

flour – 250 gr

baking powder – 1 tsp

sugar – 50 gr

butter – 100 g (from the fridge)

yolk – 3 pcs.

Cream:

flour – 1 tbsp

starch – 1 tbsp

milk – 250 ml

sugar – 50 g

yolk – 1 pc.

vanilla sugar – 1 pack

butter – 100 g (room temperature)white – 4 pcs.

icing sugar – 125 g

starch – 0.5

spoons Furthermore:

frozen berries (original jam) – 225 g

almonds (flakes) – 60 g

Preparation method:

Pour the flour (200 g) into a bowl, chop the butter.

Rub everything with your hands.

Add the rest of the ingredients: yeast, sugar, egg yolks.

Knead the dough, adding the remaining flour if necessary.

If your dough crumbles and doesn’t knead, add a spoonful of water.

Cover the shape (20×30 or 25×30) with baking paper, so that the edges protrude a little beyond the sides (this is necessary to facilitate the preparation of the cake later).

Roll out the dough, roll it onto a rolling pin and transfer it into the mould.

Distribute the mixture evenly over the entire surface of the mold.

Distribute any berries (in the original jam) over the entire surface of the dough.

Whip 4 egg whites with icing sugar. ] Add the starch, mix.

Spread the meringue over the berries.

Spread evenly over the entire surface.

Cook at 180 C for 40 minutes. If the white layer starts to burn, cover with foil.

We cook the cream.

Pour the milk into a saucepan with a non-stick coating, add the sugar, vanilla, egg yolks, starch and flour.

We were mixing.

Cook over low heat until thickened, stirring constantly.

Let cool.

Remove the cake from the oven, let it cool, cool the cake carefully (it is very soft and tender), using the paper, remove it from the mold onto a tray.

Cut into 2 parts.

When the cream has cooled, beat the butter and add the cooled cream in pieces, a spoonful at a time, stirring constantly.

Spread half of the top with cream, cover with the second half on top, press a little and put in the refrigerator for 2 hours (or more).

Then cut into pieces.