Recipe for the dough.

• The butter must be soft, after which it is well mixed with the sugar in a bowl,
• after which the egg yolks are mixed in.
• Bake powder, wheat flour and milk mix well in a bowl,
• after which it is mixed with the butter mixture, stir the dough until it is uniform.
• Fill the dough into a baking pan that is approximately 25 x 35 cm in which baking paper has been added.
• The cake is baked at 180°C / 320°F for 15 minutes in a preheated oven.

Recipe for meringue.

• Whip egg whites stiff, while still whipping among vinegar and sugar in little by little until the mixture is thick like meringue.
• When the dough is baked finished, take it out after which the selected fruit or compote is distributed over the cake while still hot,
• then spread the meringue beyond the fruit crop or the compote,
• For example, you can iron the flat or use a spray bag to make tops all over the cake,
• then baked the cake for 10 minutes at the same temperature.
• The meringue must be golden.
  

Bon appetite.