Genoise Cake With Boysenberry Filling And Italian Meringue

Ingredients

• 6 x eggs
• 1 cup white granulated sugar
• pinch of salt
• pinch of cream of tartar
• 1 1/2 tsp vanilla
• 1 1/2 cup Cake Flour
• 5 tbsp unsalted butter, melted
• 1/4 cup boysenberry juice from the can
• 3/4 cup white sugar
• 1 cup canned boysenberries, drained with juices reserved
• 2 tbsp light corn syrup
• 20 g pectin
• 2 1/2 cup white sugar
• 1/2 cup water
• 7 x egg whites from a large egg
• 1/2 cup reserved boysenberry juice
• 2 tbsp cointreau, triple sec or grand marnier
• 1/2 cup sliced almonds

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