Raspberry Squares

from the Oetker book BAKING IS FUN, Volume 4

Batter for Base:

1/4 cup butter + more for greasing

3 egg yolks

3/4 cup sugar

3 tablespoons hot water

1 1/2 teaspoons baking powder

1 2/3 cups flour

1/4 cup milk

1 teaspoon vanilla

Grease a 13x9 pan. Preheat oven to 350.

Melt the butter and set aside. Cream the egg yolks with the sugar and the hot water until they are light colored and fluffy. Sift together the baking powder and the flour. Add it, alternating with the milk and butter. Add the vanilla and beat. The batter will be very thick. Pour it into the pan and spread. Bake 20 minutes. When done, lower heat to 325.

Berries & Meringue:

3 egg whites

1 cup sugar

splash of vanilla

1 pint fresh raspberries or blueberries

While the base is baking, wash berries and spread on a paper towel to dry. Beat the egg whites until they hold a soft peak, then slowly add the sugar. Add the splash of vanilla. Beat until the sugar has dissolved. Spread the berries across the baked base. Add the meringue in dollops and spread together with an offset spatula across the top. Bake at 325 for 20-25 minutes until light golden.