Blueberry cake with meringue

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the short pastry, knead 125 g flour, sugar, vanilla sugar, 1 pinch of salt, egg yolk and 100 g butter in pieces, first with the dough hooks of the hand mixer, then with your hands to a smooth dough. The dough is very soft! Form into a ball, wrap in cling film and chill for at least 1 hour

2. 2

   Grease the springform pan with butter. 2⁄3 roll out the dough on the bottom of the springform pan, prick several times with a fork and put the edge of the springform pan around it

3. 3

   Form the remaining short pastry into 2 long rolls on the lightly floured work surface. Place on the inner edge of the springform pan and press the dough with your fingers

4. 4

   Line dough base with baking paper and cover with legumes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the middle shelf for approx. 15 minutes until completely dark. Remove pulses and paper. Bake the base for another 8-10 minutes. Let cool off

5. 5

   For the filling, sort out blueberries, rinse and drain well. Spread the base with jam. Spread blueberries on top. Prepare the cake glaze according to the instructions on the packet, spread evenly on the blueberries and allow to set

6. 6

   For the meringue egg whites, beat until very stiff, gradually adding sugar. Spread the meringue irregularly over the cake. Bake in the upper third of the oven at the same temperature for about 15 minutes until the meringue is lightly browned. Leave to cool. Chill for about 1 hour. Remove from the mould and serve

7. 7

   waiting time approx. 2 hours

Nutrition Facts

KCAL
180 kcal

CARBS
23 g

FATS
8 g

PROTEINS
3 g