Butter for greasing
For the dough
4 eggs
1/2 cup of black sugar
1 tablespoon of vanilla extract
3/4 cup of all-purpose flour
3 tablespoons of melted butter
For the filling
1 cup of milk
2 tablespoons of cornstarch
1/3 cup of black sugar
2 egg yolks
1 cup of cooked and crushed blackberries (250g)
For the meringue
4 egg whites
1/2 cup of black sugar
Butter for greasing
For the dough
4 eggs
1/2 cup of black sugar
1 tablespoon of vanilla extract
3/4 cup of all-purpose flour
3 tablespoons of melted butter
For the filling
1 cup of milk
2 tablespoons of cornstarch
1/3 cup of black sugar
2 egg yolks
1 cup of cooked and crushed blackberries (250g)
For the meringue
4 egg whites
1/2 cup of black sugar
Preheat the oven to 400°F
Grease two 9-inch round cake pans and line with parchment paper, also greasing the paper
Set aside
Prepare the dough: in a stand mixer, beat the eggs with the black sugar until light and fluffy
Without beating, add the vanilla extract and mix
Gradually add the flour, incorporating it slowly
Add the melted butter and mix until a smooth batter forms
Divide the batter evenly between the prepared pans
Bake for 18 minutes or until golden brown
Let cool completely, then remove from pans and set aside
Keep the oven warm
Prepare the filling: in a medium saucepan, cook all the ingredients over medium heat, stirring until thick and creamy
Let cool
Prepare the meringue: in a stand mixer, beat the egg whites until soft peaks form
Gradually add the black sugar, beating until stiff peaks form
Set aside
Place one of the cooled cakes on a serving plate, top with the cold filling, and place the second cake on top
Cover the surface and sides with meringue
Bake in the oven until golden brown
Serve immediately.
