Snow Cake with Berries

Preheat the convection oven to 180°C (approximately 350°F). Line the springform pans with baking paper.

For the batter, separate the eggs and beat the egg whites with the lemon juice until stiff. Sprinkle in the sugar and beat until stiff and shiny. Mix the flour with the cornstarch and almonds. Fold the egg whites into the yolks, sprinkle the flour mixture on top and carefully fold together. Pour about 1/3 of the batter into the smaller springform pan, and the rest into the larger of the 2. Smooth the surface and bake in the preheated oven. Use a toothpick to check for doneness. After about 20 minutes, remove the smaller cake, then after about 10 minutes more remove the larger and let cool slightly. Remove the rings and turn out the cakes onto a wire rack to cool completely.

For the filling, whip the cream until stiff with the stabilizer, vanilla sugar and orange zest. Fold in the slivered almonds. Cut each cake in half horizontally, spread the first layer of each with the almond cream and set the second layer on top. Coat the center of the top of the large cake with the cream and set the smaller cake on top, then refrigerate.

For decoration, rinse the berries, sort and drain well. Beat 1 egg white slightly and coat the berries in the egg. Roll in about 150 grams (approximately 1/2 cup) sugar and place on a sheet of parchment paper. Allow to dry for about 2 hours.