Almond Meringue Pie with Raspberries

A cake recipe for all foodies:

Grease a cake springform pan (26 cm ø). Separate the eggs. Cream together fat, 125 g sugar, 1 packet vanilla sugar and 1 pinch of salt. Fold in egg yolks one by one. Mix flour and baking powder and fold in alternately with milk.

Spread the 2nd half of the dough into the form. Whip egg whites until stiff, adding 200 g powdered sugar. Spread half of the whipped cream on the dough and sprinkle half of the almond kernels on top. Bake in a heated oven (electric oven: 175 °C / convection oven: 150 °C / gas: level 2) for 20-25 minutes. Bake the rest of the dough, snow and almond kernels in the same way. Cool the bases.

Coarsely grate marzipan. Mix well with cheese, 50 g sugar and 1 packet vanillin sugar. Whip whipped cream until stiff, fold in. Leave to cool for about half an hour. 4.

Defrost the raspberries. 1. spread the base with the cream. Spread raspberries evenly on top.

Place 2nd cake layer on top. Leave cake to cool for about 1 hour. Dust with 1 tbsp. powdered sugar.

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