A cake recipe for all foodies:
(*) e.g. red and black currants, oranges, pink grapefruit Sounds exotic, but means nothing else than meringue or meringue cake. In Austria, meringues are called “Spanish Windgebaeck”. The yolks can be used for “Breton butter cake”.
This cake, as lush as it is sumptuous, makes a great impression; it is always an imposing centerpiece on a festive table. And you can prepare it fabulously. In any case, you can bake the meringues for it days in advance. They stay fresh in a dry room. In a tightly closing tin can even longer. Of course, any moisture is absolutely harmful.
Therefore, the cake should be filled only immediately before serving.
Whip the egg whites in a large baking bowl or – even better – in a food processor until stiff. At the beginning, add about half of the sugar and, of course, immediately add the salted egg whites, slowly but steadily. Once the beaten egg whites have a nice consistency, add the sugar only by the spoonful. Whip until the sugar no longer crunches and the beaten egg whites shine like silk.
It is important for the success of the beaten egg whites to run the food processor on a slow speed, to give the beaten egg whites time to firm up and become stable. Only towards the end, after at least 10 to 15 minutes – quietly up to half an hour! – increase the speed for the last
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