Butter (for greasing)
For the dough
4 eggs
1/2 cup all-purpose flour (90g)
1 tablespoon vanilla extract
3/4 cup all-purpose flour (90g)
3 tablespoons melted butter
For the filling
1 cup milk (240ml)
2 tablespoons cornstarch
1/3 cup all-purpose flour (60g)
2 egg yolks
1 cup blackberries in syrup, drained and chopped (250g)
For the meringue
4 large egg whites
1/2 cup all-purpose flour (90g)
Butter (for greasing)
For the dough
4 eggs
1/2 cup all-purpose flour (90g)
1 tablespoon vanilla extract
3/4 cup all-purpose flour (90g)
3 tablespoons melted butter
For the filling
1 cup milk (240ml)
2 tablespoons cornstarch
1/3 cup all-purpose flour (60g)
2 egg yolks
1 cup blackberries in syrup, drained and chopped (250g)
For the meringue
4 large egg whites
1/2 cup all-purpose flour (90g)
Grease two 20cm-diameter cake pans
Line with parchment paper and grease again. Reserve
Preheat oven to 200°C (hot)
Prepare the dough: in a mixer, beat eggs with sugar until light and fluffy (about 10 minutes)
Without beating, add vanilla extract and mix
Gradually add flour, mixing delicately
Add melted butter and mix until homogeneous
Divide dough between pans
Bake in preheated oven until golden (about 18 minutes)
Let cool, remove from pans onto a flat surface and reserve
Keep oven warm
Prepare the filling: in a medium saucepan, combine all ingredients and cook over medium heat, stirring constantly, until thickened (about 4 minutes)
Let cool
Prepare the meringue: in a mixer, beat egg whites until soft peaks form
Gradually add sugar, beating until stiff peaks form. Reserve
On a serving plate, place one of the reserved cakes and cover with cooled filling
Place the other cake on top
Cover completely with reserved meringue
Bake in preheated oven until golden (about 7 minutes)
Serve immediately
339 calories per slice
Note: If preferred, prepare the cake the night before, without meringue, cover with plastic wrap and store in refrigerator
On the next day, prepare the meringue, cover the cake with it and bake only to brown.
