Cake

• 3 eggs
• 3 tbsp sugar
• 3 tbsp flour

Beat the egg-whites to soft peaks and slowly add the sugar, and yolks one at a time. When the eggs are incorporated slowly add the flour. Pour into a round cake pan.

Bake at 375-400 degrees (depending on on oven) for 15-20 minutes till it’s golden brown

Yellow custard

• 0.5 liters milk (approx 2 cups)
• 3 yolks
• 4 tbsp sugar
• 4 tbsp flour
• 1 tsp vanilla extract
• 1/3 stick margarine

Warm the milk to nearly boiling. In a large bowl mix the yolks, sugar, flour and vanilla into a thick mix. Slowly add the milk to the yolk mixture making sure not to add too much and scald the eggs. Transfer the mix into a clean pot and bring to a boil on a low heat. Allow to cook for 5-10 minutes till the mix is thickened.

Keep mixing periodically while cooling so the mix does not develop a skin. Allow to cool to medium and add the margarine (optional).

Meringue

• 3 egg whites
• 9 tbsp powdered sugar

Beat the egg-whites and slowly add the sugar into it until there are high peaks and a smooth texture.

Fruit

Almost any fruit can be used for this cake, keep in mind that it should not be too hard so that the cake can be cut easily. If using berries macerate them with some granulated sugar.

Assembly

When the cake and custard are cool assemble cake. On the cake add the fruit topped with the yellow custard and then by the meringue. Smooth everything over with the meringue and allow to cool and firm up in the fridge for about 2 hours before cutting.

Enjoy as needed.