Blueberry cake with meringue

Name: Blueberry cake with meringue
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 4 Glasses (720 ml each, separation weight: 255 g) Blueberries; 200 g Marzipan raw mass; 7-10 Tbsp scraped pulp from 2 vanilla pods; 375 g soft butter; 275 g Sugar; 1 pinch Salt; 6 Eggs (size M); 375 Flour; 1 package Baking Powder; 3 TABLESPOONS Milk; 4 Protein (size M); 1 package Vanillin sugar; 7-10 Tbsp Fat and flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

4 Glasses (720 ml each, separation weight: 255 g) Blueberries
200 g Marzipan raw mass
7-10 Tbsp scraped pulp from 2 vanilla pods
375 g soft butter
275 g Sugar
1 pinch Salt
6 Eggs (size M)
375 Flour
1 package Baking Powder
3 TABLESPOONS Milk
4 Protein (size M)
1 package Vanillin sugar
7-10 Tbsp Fat and flour

Directions

1
Drain blueberries well. Finely dice the marzipan. Cream marzipan, vanilla pulp, butter in flakes, 125 g sugar and salt with the whisk of the hand mixer. Add the eggs bit by bit. Mix flour and baking powder, sieve over it and stir in. Finally stir in the milk
2
Grease baking tray and dust with flour. Put the dough on top and smooth it down. Spread blueberries on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Beat the egg white until stiff, add 150 g sugar and vanilla sugar.
3
Remove the cake from the oven. Spread meringue on top. Bake at the same temperature for another 10-15 minutes. Remove from oven and allow to cool. Whipped cream tastes good with it