Sea Buckthorn Meringue Cake

Ingredients

• 1 untreated lemon
• 150 g flour
• 150 g cornstarch
• 1 tsp Baking powder
• 250 g butter
• 5 eggs
• 225 g sugar
• 500 g sea buckthorn berries
• 1 packet vanilla pudding mix (for cooking ½ l)
• 1 tbsp Cornstarch
• 4 tbsp sugar (to taste)
• 200 ml milk
• 200 ml white wine
• 1 cup sour cream
• 2 egg yolks
• 2 egg whites
• 1 tsp lemon juice
• 100 g sugar
• butter (for the pan)
• breadcrumbs (for the pan)

Instructions

1. 1.

   Preheat oven to 190°C with top and bottom heat. Grease the pan with butter and dust with breadcrumbs. Grate the zest of the lemon and squeeze out the juice. In a bowl combine flour, cornstarch, and baking powder. Cut butter into pieces and melt in a small saucepan. Remove from heat and let cool. Beat eggs with sugar until fluffy. Stir in lemon juice and zest. Alternately fold in melted butter and dry mixture into the egg cream until smooth. Pour into pan and level. Bake in preheated oven for about 45 minutes until golden brown.

2. 2.

   Meanwhile, wash, clean, and pat dry the sea buckthorn berries. Mix pudding powder, cornstarch, and sugar; whisk with 3-4 tbsp milk until smooth. Bring remaining milk and wine to a boil. Add the mixture while stirring, bring to a boil again, let cool slightly, quickly stir in egg yolks, then fold in berries and sour cream. Spread the mixture over the pre-baked crust and bake at 190°C for about 30 minutes.

3. 3.

   For the meringue, beat egg whites with lemon juice into stiff peaks; while continuing to beat, gradually add sugar until the mixture is very stiff, white, glossy, and the sugar has dissolved. Remove cake from oven, spread meringue loosely over it, bake another 10-15 minutes. Let cool for at least an hour before unmolding, slice when fully cooled, and serve.