Brita Cake with Strawberries
recipe

A delicious gluten-free cake topped with fluffy meringue, whipped cream, and fresh strawberries.
Preparation Time: 1 hour
Serving Size: 8 servings
Ingredients:
- Base:
- 150 g butter or margarine
- 1.5 dl sugar
- 4 egg yolks
- 2 dl gluten-free flour mix
- 2 tsp baking powder
- 1.5 dl milk
- Meringue:
- 4 egg whites
- 2 dl sugar
- Filling and Topping:
- Whipped cream
- Strawberry quark
- Strawberries
- Blueberries
- Sugar to taste
Instructions:
1. Preheat the oven to 175°C (350°F).
2. Separate the egg yolks from the egg whites.
3. Beat the softened butter and sugar until fluffy. Add the egg yolks one at a time, continuing to beat.
4. Mix the baking powder with the flour and sift it into the batter alternately with the milk.
5. Spread the batter in a thin layer on a baking tray lined with parchment paper.
6. Whip the egg whites until stiff peaks form. Gradually add the sugar while continuing to whip until the mixture is stiff and glossy.
7. Spread the meringue mixture over the batter and sprinkle almond flakes on top.
8. Bake in the oven for about 30 minutes, until the meringue is nicely browned.
9. Prepare the filling by whipping the cream and mixing it with the strawberry quark.
10. Decorate the cake with strawberries, blueberries, and sugar. Serve and enjoy!
Nutritional Information (per serving):
Calories: 320
Fat: 18g
Carbohydrates: 35g
Protein: 4g
Fiber: 1g

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