Salzburg Cake with Berries
- 10 egg whites
- 6 tablespoons sugar
- 6 egg yolks
- 6 tablespoons Pastry flour
- 1 pinch salt
- butter ((for buttering_)
- powdered sugar (for sprinkling)
Rinse and clean berries, drain. Puree strawberries. Combine everything with sugar and juice in a small pot and simmer for about 5-10 minutes.
Beat egg whites with salt until very stiff, gradually add sugar and beat until white, creamy and stiff. Beat egg yolks until fluffy. Fold into egg whites. Sift flour over egg mixture and fold.
Pour a little bit of compote into a buttered baking dish and spread egg mixture, making three large ridges on the top. Bake in preheated oven at 200°C (approximately 400°F) for 12-15 minutes, Do not open oven when baking.
Sprinkle cake with powdered sugar and serve immediately accompanied by remaining compote.