Strawberry and meringue torte with almonds, cottage cheese and rye sponge

Base:

150 g butter
50 g sugar
3 egg yolks
1 dl milk
2 dl rye flour
1 tsp baking soda
1 tsp citric acid

Cream the butter (at room temperature) and sugar for at least 5 minutes, add the egg yolks and whisk until the sugar has melted. Then add the milk, whisking continuously. Combine the flour with the baking soda and citric acid and sift the flour into the butter and egg mixture until the mixture becomes smooth and fluffy. Divide the batter into two cake tins lined with parchment paper and bake one by one in the oven at 175 °C for 15 minutes.

Meringue:

3 egg whites
150 g caster sugar (superfine white sugar)
Juice of half a lime
50 g almond flakes

Beat the egg whites until stiff peaks form, add the lime juice and the sugar a little at a time, beating continuously. Finally stir in the almond flakes. Transfer the meringue mixture to one base of the torte, bake at 100 °C for 40 minutes, and let cool for at least 30 minutes with the heat turned off in the oven and the door left slightly ajar. For the meringue to be fluffy, it should be dried rather than baked.

Cream:

300 g cottage cheese
360 g sour cream
100 g sugar
Juice of half a lime
300 g strawberries
6 g gelatine
0.5 dl water

Slice the strawberries. Mix the cottage cheese with the sour cream, sugar and lime juice. Dissolve the gelatine in cold water, melt it over a low temperature, and stir into the cream.

The torte is more convenient to assemble in a cake tin lined with parchment paper. Place one of the torte bases at the bottom and spread half of the cream on top. Spread the sliced strawberries and the rest of the cream on the cake. On top of that put the base with the meringue. Allow to set in a cool place for a few hours.