Stuffing
Mix egg whites into stiff peaks, gradually add sugar and vanilla. Pour in the sifted breadcrumbs for the pudding and gently, with a food processor, mix. Add 6 tablespoons of oil and continue to mix gently from the middle downwards and turning the bowl towards the ends to the top.
This is done so that the air that we beat into the egg whites does not escape. First roll out the dough in the pan, only then prepare the filling. He’s done in an hour’s work. Line a 32×22 pan with baking paper or grease well with butter and flour, roll out a larger piece of dough (you can also do it on paper) to the size of the pan, transfer it to the pan and fix it with your fingers if necessary.
Pour the filling over the dough and spread it evenly.
Place the fruit on top of the filling. If you use frozen, do not thaw it. I made half with frozen blackberries and threw in some blueberries and currants in between (I had mixed forest fruit in the package), and half with fresh raspberries. Both are fine.
Only with a frozen one, the cake rises a little less and more juice drips around the edges of the cake, but this does not affect its taste and appearance when cut. Grate a smaller piece of dough on top. You divided it into two parts so that it heats up less in your hands when scrubbing.
Bake in an oven temporarily heated to 180 degrees for 15 minutes, reduce to 160 and bake for another 15 minutes. After that, turn off the oven and leave the cake for about 15 minutes to cool a little in it.
Remove from the oven, cool and enjoy.
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