You will need: Firebricks/spacer grate
Top heat: approx. 180-200°C
Preheating: approx. 30 minutes
Working hours: 25 minutes
Baking time: ca. 20-25 minutes

Ingredients:
(for 1 springform pan, approx. 28 cm diameter)

For the almond sponge:

• 3 eggs (size M)
• 3 tablespoons hot water
• 150 g sugar
• 1 sachet vanilla sugar
• 50 g ground almonds, shelled
• 100 g wheat flour type 405
• 1 level teaspoon baking powder
  

For the mascarpone custard cream:

• ½ Pck. custard powder vanilla flavor
• 250 ml milk
• 1 tbsp sugar
• 70 g mascarpone or cream quark
• 2 tsp sugar
• 1 pinch of salt
• 1-2 tsp milk

In addition:

• some butter and 2 tbsp ground almonds for the mold
• 400 g small strawberries
• 200 g blueberries
• 2 tbsp strawberry jam
• 1 packet of clear cake glaze (optional)

Heat the Merklinger to approx. 180-200°C.

Grease a springform pan and sprinkle with the almonds.
Wash and clean the strawberries and blueberries and drain well.

For the almond sponge:
Beat the eggs with the hot water using the whisk on the food processor until frothy.

Add the sugar and vanilla sugar and whisk on the highest speed until creamy.

Mix the almonds, flour and baking powder and add to the egg mixture. Carefully fold in with a rubber spatula or a plate whisk. Pour the sponge mixture into the prepared tin.

Place the cake tin on the spacer rack on the firebrick and bake for approx. 20-25 minutes.

Remove the cake base from the Merklinger and allow to evaporate briefly. Then remove from the tin and leave to cool on a cooling rack.

Then spread with the jam.

For the mascarpone custard cream:

Cook half a recipe of vanilla pudding according to the instructions on the packet.

Mix the mascarpone with the sugar, salt and milk until creamy. Gradually mix in the pudding and spread the cream over the sponge base.

Top with the strawberries and blueberries.

If desired, prepare a cake glaze according to the packet instructions. Spread the icing evenly over the fruit and leave to set.