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Sponge cake with red fruits and meringue

Sponge cake with red fruits and meringue

INGREDIENTS (4 people):
For the meringue:
- 4 egg whites
- 250 g of sugar.
For the cake:- 225 g wheat flour
- 1 teaspoon of baking soda
- 1/2 teaspoon salt
- 2 Greek yogurts
- Yeast - 2 eggs
- 150 g of sugar
- 1 lemon
- 1 teaspoon vanilla extract
- 215 g of red fruits

Put a saucepan on the fire with 1.2 dl of water and 200 g of sugar. Remove when the syrup begins to bubble. Beat the egg whites. Once they are almost assembled, add 50 g of sugar. Ride the egg whites. Add the syrup in the form of thread while stirring. Continue until the mixture is very consistent.

Preheat the oven to 175º C. Beat 2 eggs with 150 g of sugar. While stirring, add oil, yogurts, lemon zest and vanilla extract; shake. Add the sifted dry ingredients - a cup of flour, a teaspoon and a half of yeast, baking soda and salt. Add the fruit Pour the mixture into a previously greased mold.

To bake between 60 and 70 min. Let cool. Unmold and, with a spatula, cover
with a layer of meringue and decorate with red fruits.

GOOD TRICK!
To prevent the fruit from being at the bottom of the cake, sprinkle a spoonful of flour on it and mix it gently.