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1
Preparation: Allow the eggs and margarine to return to room temperature.
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2
Line the cake tin with baking paper.
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3
Sift the cake flour.
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4
Take 80 g of the frozen berries and add them to a heat resistant bowl.
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5
Add the sugar for berries and lemon juice and heat them up for 3 minutes in a microwave (500w).
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6
Take them out, give them a stir and then return to the microwave for a further 3 minutes until it becomes a jam-like consistency.
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7
Mix the remaining 120 g of the still frozen berries into the jam.
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8
Separate the egg yolks and whites.
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9
Blend the margarine in a bowl until creamy and then add the sugar for the egg yolks and mix.
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10
Add the egg yolks one by one, mixing after every addition.
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11
In a separate bowl, lightly whisk the egg whites.
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12
Add the sugar for egg whites in 2 - 3 goes whilst whisking thoroughly to create a meringue.
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13
Add half of the meringue into the mixture from step 7 and mix until smooth.
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14
Add the remiaing meringue and stir gently to avoid crushing any of the air bubbles.
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15
Add the sifted flour and mix quickly.
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16
Pour the mixture into the cake tin.
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17
Use a spoon to top the batter with the mixed berries.
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18
Bake for 30 minutes in an oven preheated to 180C, and then it is finished.
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19
Once cooled, chill in the refrigerator.
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20
Once chilled, remove from the cake tin and cut.
