Blueberry cake with meringue

COOK TIME
40 mins

TOTAL TIME
40 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 mixer, then with your hands to a smooth dough. The dough is very soft! Form into a ball, wrap in cling film and at least

2. 2

   Chill for 1 hour.

3. 3

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease springform pan with butter. 2⁄3 of the dough on the bottom of the springform pan, prick several times with a fork and place the edge of the springform pan around it.

4. 4

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

5. 5

   Line dough base with baking paper and cover with legumes. Bake blind in the hot oven on the middle shelf for about 15 minutes. Remove pulses and paper. Bake the base for another 8-10 minutes.

6. 6

   Let it cool down.

7. 7

   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.

8. 8

   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.

9. 9

   Let it cool down. Leave to cool for about 1 hour. Remove from the mould and serve.

Nutrition Facts

KCAL
180 kcal

CARBS
23 g

FATS
8 g

PROTEINS
3 g