Blackberry Meringue Cake

Ingredients

• 300 g flour
• 100 g ground hazelnuts
• 100 g sugar
• 200 g butter
• 2 Eggs (size M)
• 2 tbsp water
• 1 kg blackberries
• 2 tbsp ground hazelnuts
• 1 tbsp sugar
• 4 egg whites (size M)
• 160 g sugar

Instructions

1. 1.

   Mix flour with ground hazelnuts and sugar in a bowl. Add butter pieces, eggs, and water, then cut everything together with a knife to create dry crumbs. Knead the mixture by hand into a smooth dough.

2. 2.

   Grease a rectangular baking tin (about 30x24 cm) well. Roll out the dough on a floured surface and line the tin, pushing the dough slightly up at the edges. Prick the dough several times with a fork. Place the tin in the refrigerator for 1 hour.

3. 3.

   Rinse the blackberries. Mix hazelnuts with sugar and sprinkle the dough with this mixture. Top with blackberries and bake in a preheated oven at 220°C (Gas: level 4-5, convection: 200°C) for 15-20 minutes.

4. 4.

   Reduce temperature to 160°C (Gas: level 1-2, convection: 140°C). Whisk egg whites until stiff, gradually adding sugar. Spoon the meringue onto the cake and bake for an additional 25 minutes without lower heat if possible. Cover the meringue with parchment paper if it darkens too much.