Sea Buckthorn Meringue Tart
Sea Buckthorn Meringue Tart is a recipe featuring fresh ingredients from the berry cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 egg yolks
- 100 g sugar
- 3 egg whites
- 100 g flour
- 20 g starch
- 2 egg yolks
- 50 g sugar
- 4 sheets white gelatin
- 250 g whipping cream
- 500 g sea buckthorn berries
- 3 egg whites
- 150 g powdered sugar
- 150 g whipping cream
- 80 g chopped pistachios
Instructions
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1.
Beat the egg yolks with half the sugar until fluffy. Whisk the egg whites with the remaining sugar very stiffly. Mix flour and starch together. Gently fold the beaten egg whites into the yolk mixture, sift the flour over, and mix gently. Grease a springform pan, pour in the batter, and bake at 200 °C for 25 minutes. Remove and let cool thoroughly before cutting once.
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2.
For the filling, wash and pat dry the sea buckthorn berries. Beat the egg yolks with sugar until fluffy. Dissolve gelatin in cold water. Whip the cream stiffly and fold into the yolk mixture. Melt the gelatin over a bain‑marie, mix a little with the cream, then incorporate everything into the yolk cream. Chill until slightly firm, then fold in the berries, spread over the lower cake layer, and place the lid on top.
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3.
Beat the egg whites with powdered sugar very stiffly, pipe the meringue in waves over the cake, and bake at 220 °C for 10 minutes until golden‑yellow. Whip the remaining cream to half‑stiff, brush around the cake edge, and garnish with pistachios.
