Filling
4 tablespoons of dry damson jam, chopped
4 tablespoons of blackberry jam, chopped
3 tablespoons of dried apricot jam, chopped
5 medium meringues
1 cup of water
3 tablespoons of baking aid for oven and grill
Massa
5 tablespoons of light margarine
1/2 cup of baking aid for oven and grill
3 eggs
6 tablespoons of skimmed milk
1 and a half cups of wheat flour
1 tablespoon of active dry yeast
Filling
4 tablespoons of dry damson jam, chopped
4 tablespoons of blackberry jam, chopped
3 tablespoons of dried apricot jam, chopped
5 medium meringues
1 cup of water
3 tablespoons of baking aid for oven and grill
Massa
5 tablespoons of light margarine
1/2 cup of baking aid for oven and grill
3 eggs
6 tablespoons of skimmed milk
1 and a half cups of wheat flour
1 tablespoon of active dry yeast
Filling
Mix the damson, blackberry, and apricot jellies
Wash the meringues and cut a lid
Scoop out the pulp and reserve one cup of it
Fill the meringues with the fruit jelly mixture
and close with the lid
In a pot, combine the water and baking aid
Bring to a boil over low heat
Cover the pot and cook for about 15 minutes
Reserve the syrup
Massa
Beat the margarine with the baking aid until a cream forms
Add the egg yolks and continue beating
Add the meringue pulp, followed by the milk, alternating with the flour and yeast
Fold in the beaten egg whites, mixing delicately
Grease a mold
Distribute the meringue and batter between them
Place in a preheated oven at 180 degrees Celsius and bake for about 50 minutes
Cover the cake with the reserved syrup
Turn it out and serve.
