Meringue Cake with Sea Buckthorn

Ingredients

• 700 g sea buckthorn
• 215 g spelt flour type 1050
• 50 g ground almonds
• 1 tsp Baking powder
• 90 g coconut blossom sugar
• 1 pinch salt
• 120 g butter (room temperature)
• 3 eggs
• 40 ml milk (3.5% fat) (4 tbsp)
• 3 egg whites
• 3 heaping tbsp erythritol powdered sugar
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Wash, rinse, trim and pat dry the sea buckthorn.

2. 2.

   Combine 200 g flour, almonds, baking powder and coconut blossom sugar in a bowl. Add salt, butter, eggs and milk. Mix with a hand mixer until smooth.

3. 3.

   Line a springform pan with parchment paper and pour in the batter. Lightly dust the berries with remaining flour and spread over the batter. Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for 35 minutes.

4. 4.

   Whisk egg whites very stiff, gradually fold in erythritol powdered sugar and gently stir in lemon juice. Remove cake from oven, spread meringue loosely over the top and bake another 10–15 minutes until set.

5. 5.

   Remove cake, cool completely, release from pan and let rest fully. Slice and serve.