Berry Cake with Meringue Topping
For the dough: Line a baking sheet with parchment paper. Preheat the oven to 200°C (approximately 390°F).
Separate eggs. Beat yolks, 2 tablespoons of water and 75 grams (approximately 2.5 ounces) of sugar until fluffy. Beat whites with 1 pinch of salt until stiff. Beat in remaining sugar and continue to beat until whites shiny and form stiff peaks. Fold egg whites into egg yolk mixture. Combine flour and almond and stir into egg mixture. Pour batter into the prepared pan and bake for about 12 minutes, until golden yellow. Remove and allow to cool slightly.
For the topping: Meanwhile, rinse berries carefully and drain. Spread onto slightly cooled cake.
Increase oven temperature to 250°C (approximately 480°F).
For the meringue: Beat egg whites until stiff. Gradually add sugar and continue to beat until mixture in glossy. Stir in almond flavoring. Pour egg whites onto berries, sprinkle with almonds and bake until golden brown, about 4 minutes. Remove, let cool and serve dusted with powdered sugar.