A simple but delicious cake recipe:
Cut the bread roll into small cubes, moisten with 2-3 tbsp milk and soak a little bit.
Grind the hazelnuts.
Beat the egg yolks with 3-4 tbsp hot lemon zest, cinnamon, water and the sugar until white-creamy. Fold in the bread cubes and the nuts loosely.
Spread a cake springform pan (28 cm) with the shortcrust pastry and raise a rim, sprinkle with breadcrumbs.
Spread the nut mixture evenly on it, shape the berries on the amount and press them in lightly.
Bake at 210 degrees for about 1 hour.
Whip the egg whites with the sugar until very stiff.
Take the cake out of the oven and spread the meringue on the surface in waves, put it back in the oven for another 15 minutes.
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