Genoise Cake With Boysenberry Filling And Italian Meringue

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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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