Framed

Recipe ingredients
12 servings
The bottom of Brita cake
125 g margarine or butter (80% fat)
1 DL sugar
3 yolk
1 ½ dl wheat flour
2 tsp baking powder
1 DL low-fat milk
On top of Britankaku
3 of egg protein
1 ½ dl sugar
Brita cake filling
3 dl whipped cream
2 tbsp sugar
2 tsp vanilla sugar
200 g raspberries
To decorate Britankaku
3 dl raspberries and blueberries
½ dl lemon balm or mint leaves

Brita cake – instructions:
Beat the fat and sugar. Beat in the egg yolks one at a time.
Combine wheat flour and baking powder. Mix them into the dough alternately with the milk.
Grease the baking paper. Spread the dough over it in a sheet the size of a baking pan.
Wash and dry the beaters. Whip the egg whites until stiff and gradually beat in the sugar. When the mixture is stiff and shiny, spread it over the base dough. (If you want, add almond flakes on top.)
Bake the brita cake in the oven at 175 degrees for 20-30 minutes until the meringue is beautifully light brown. Let it cool.
Whip the cream until foamy and season with sugar and vanilla sugar.
Halve the cooled cake plate. Place the other half on a serving platter. Spread the whipped cream and raspberries on top. Place the second cake plate on top.
Decorate the brita cake with raspberries and blueberries and lemon balm or mint leaves.
Tips!
Britakaku combines a thick cake base and a light meringue. The crunchy base tastes suitably almondy and toasted. Part of the cake’s charm is its carefree appearance. Spread the meringue dough with a clean spatula. If fatty cake batter is mixed with the meringue batter, the foam may settle.
A traditional brita is usually made on a baking sheet, cut into two parts and filled with whipped cream and fresh raspberries, strawberries or other summer berries. If you use frozen raspberries, choose Finnish ones and use them plump. Thawed frozen raspberries color the filling and crumble.
Vary the brita cake filling according to your taste. As an addition to the whipped cream, you can use cream cheese or curd, you can replace the raspberries with other berries or fruits. You can put, for example, cherries, lingonberries, strawberries or rhubarb between Britakaku. Also try the wonderful apple brita, chocolate brita and charming Christmas brita!
You can bake the bottom of Britakaku the day before, but you should only fill the cake right before serving. This keeps the meringue crispy.