Summer Fruit Basket

A simple but delicious cake recipe:

Tear off two sheets of parchment paper the size of a baking sheet. Draw two circles of 18 cm diameter on each sheet and place the sheets upside down on two baking sheets. Preheat the oven to 160 °C. Whip the egg whites until stiff and then slowly add the sugar. Mix the ground almonds, cornstarch and bitter almond flavoring and gently fold into the egg whites. Fill 3/4 of the egg white mixture into a piping bag with a smooth 1 cm nozzle. On the parchment paper, pipe a circle on each pre-drawn line. Fill the fourth circle completely (this will be the bottom). Bake the meringues for about half an hour, being careful not to let them get too dark. When baked, remove the rings from the parchment paper and place dabs of the remaining meringue on the edge of the base and place the first ring on top. Do the same with the other rings. Finally, spread the outside of the “basket” with meringue and stick the almond leaves on it. Bake everything together from scratch for about half an hour at 160 °C. Cool on the parchment paper on a broiler. In the meantime, break the biscuits into small pieces and soak them in Madeira. Whip the whipped cream until stiff and set aside two tablespoons for the decoration. Fold half of the berries into the whipped cream.

Important: If you use frozen berries, defrost them completely and drain them first. You can

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