Blueberry meringue box

Name: Blueberry meringue box
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 300 g frozen blueberries; 7-10 Tbsp some + 150 g soft butter; 7-10 Tbsp Breadcrumbs; 4 Eggs (Gr. M); 125 g + 120 g sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 80 g + 20 g flour; 75 g Cornstarch; 2 coated Tsp Baking Powder; 125 g Low-fat curd; 1 TEASPOON Lemon juice

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

300 g frozen blueberries
7-10 Tbsp some + 150 g soft butter
7-10 Tbsp Breadcrumbs
4 Eggs (Gr. M)
125 g + 120 g sugar
1 package Vanilla sugar
7-10 Tbsp Salt
80 g + 20 g flour
75 g Cornstarch
2 coated Tsp Baking Powder
125 g Low-fat curd
1 TEASPOON Lemon juice

Directions

1
Defrost berries in a sieve. Grease a box form and sprinkle with breadcrumbs. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Separate 2 eggs, chill egg white.
2
Cream 150 g butter, 125 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in 2 egg yolks and 2 whole eggs one after the other. Mix 80 g flour, starch and baking powder.
3
Alternate with quark and stir into the butter and egg mixture.
4
Spread the dough into the mould. Carefully mix berries, except for 2 tbsp, with 20 g flour. Spread on the cake. Bake in a hot oven for about 1 hour (stick test).
5
Leave the cake to cool in the mould for about 45 minutes. Then loosen at the edge with a knife. Carefully turn over and let it cool down.
6
Just before serving, preheat the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Beat the cold egg whites with 1 pinch of salt until stiff, adding 120 g sugar at the end.
7
Continue beating for about 2 minutes until the mixture is shiny. Stir in lemon juice. Place the cake on an ovenproof dish. Spread the egg whites loosely on top. Spread the rest of the berries in patches. Pull the meringue to a point with a fork.
8
Bake in a hot oven for about 5 minutes.