1layer cake (1/2-1 inch / 1.2-2.4 cm thick to fit an 8 or 9 inch cake pan).
FOR THE BERRY FILLING
1-1½cupsstrawberries (cubed or sliced)(250 grams)
2tablespoonsbrown sugar (packed)
2tablespoonsgranulated sugar (more or less depending on how sweet the berries are)
FOR THE MERINGUE
3largeegg whites (room temperature)*
¼teaspooncream of tartar (or white vinegar)
*Remove from the fridge 45-60 minutes before using.
If you are making a homemade cake, then make the cake first and let cool completely. You will need a single layer cake that is sliced through the centre about 1/2-1 inch thick.
FOR THE BERRY FILLING
In a medium pot add the chopped strawberries, raspberries and blueberries (or your choice of berries), sugar, lemon juice, water and cornstarch. Bring to a boil on medium low heat, stir constantly, cooking until thickened, about 8-10 minutes. Move to a clean bowl and let cool completely. Refrigerate for about 20 -60 minutes to chill and thicken it.
FOR THE MERINGUE (once the filling and cake has cooled)
Pre-heat oven to 350F (180C). Lightly grease and flour an 8 or 9 inch (20/22 cm) round cake pan (springform if possible, if not line the cake pan with parchment paper).
In a clean dry bowl add the egg whites and beat until frothy, add the cream of tartar and beat until soft peaks form.
Add the sugar a tablespoon at a time while beating, continue to beat on medium speed until stiff peaks form.
Place the cake layer on the bottom of the prepared cake pan, spread evenly with the cooled berry filling.
Place the stiff meringue on top of the berry filling. Using the back of a spoon form peaks over the top of the cake. Bake for approximately 10-15 minutes or until golden. Turn the cake halfway through baking so it browns evenly. Let cool completely before serving. Enjoy!
Depending on the type of cake you use or make for the recipe, such as a dense sponge cake, then 1 teaspoon of cornstarch is enough, for a soft or boxed cake 2 teaspoons of cornstarch will be better.Fruit/fine or caster sugar is slightly finer and dissolves more easily than regular granulated sugar. You can make your own by blending regular granulated sugar until finer or if not possible use regular sugar.