Preparation
Cover the dough with 4 beaten egg whites (this part is sticky because the snow separates during spreading!) and sprinkle with chopped almonds, sugar, vanilla sugar and cinnamon (I mixed everything in a bowl, then sprinkled it on the egg whites).
Bake for about 30 minutes in an oven heated to 200°C, then immediately reduce to 180°C. Halfway through baking, cover with foil so that it does not burn.
Cut the baked dough into two parts while it is still warm. Put the first crust in a rectangular mold (or a cake tin), spread it with cream mixed with sugar, then drop the fruit on top. Cover with the second crust and press lightly so that it sticks to the filling.
Wrap everything in cling film and put in the fridge to cool. *The cake in the pictures is of half size , and each crust is baked separately in a round mold with a diameter of 22 cm. I cut the top crust into pieces while it was still warm (although the whole cake cuts nicely even when it’s standing) and arranged it on top of the filling. I increased the cream and fruit
(350 g of cream + 90 g of sugar + 250 g of fruit) and was afraid that the filling would leak, because the cream mixed with sugar was quite thin.
In the pictures, you can see that everything set nicely overnight in the fridge, so feel free to increase the original measurements if you want a richer filling (I wrote the increased weight in parenthesis in the ingredients), although I think that the cake is just as tasty with a smaller amount.
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