Blueberry Meringue Cake
Heidelbeer-Baiser-Kuchen is a recipe with fresh ingredients from the berry cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g soft butter
- 200 g sugar
- 4 eggs
- 200 g Flour
- 200 g Ground hazelnuts
- 1 tsp organic lemon zest
- 1 pinch salt
- 2 tsp Baking powder
- 100 ml milk
- butter (for the baking tray)
- Flour (for the baking tray)
- 700 g blueberries
- 2 tbsp vanilla sugar
- 3 egg whites
- 1 tsp lemon juice
- 20 g sugar
Instructions
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1.
Cream butter with sugar. Beat in eggs one at a time. Mix flour with hazelnuts, lemon zest, salt and baking powder; alternately fold into batter with milk.
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2.
Preheat oven to 200°C (400°F) fan or bake normally. Grease and dust baking tray. Spread batter on tray. Rinse blueberries, pat dry and mix with vanilla sugar. Distribute over batter and bake for about 25 minutes.
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3.
Whisk egg whites with lemon juice until stiff peaks form, gradually adding sugar. Remove cake from oven and spread meringue over it. Use a fork to create decorative swirls and bake for another ~15 minutes until meringue is lightly browned.
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4.
Let cool, cut into pieces and dust with powdered sugar as desired.
