Blueberry sheet cake with meringue

Name: Blueberry sheet cake with meringue
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 4 Glasses (720 ml each) Blueberries; 7-10 Tbsp some + 375 g soft butter; 7-10 Tbsp some + 375 g flour; 200 g Marzipan paste; 2 Vanilla beans; 125 g + 140 g sugar; 7-10 Tbsp Salt; 6 eggs + 4 egg white (size M); 1 package Baking Powder; 3 TABLESPOONS Milk; 1 package Vanilla sugar

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

4 Glasses (720 ml each) Blueberries
7-10 Tbsp some + 375 g soft butter
7-10 Tbsp some + 375 g flour
200 g Marzipan paste
2 Vanilla beans
125 g + 140 g sugar
7-10 Tbsp Salt
6 eggs + 4 egg white (size M)
1 package Baking Powder
3 TABLESPOONS Milk
1 package Vanilla sugar

Directions

1
Drain blueberries well. Grease baking tray and dust with flour. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Finely dice marzipan. Score the vanilla pods lengthwise and scrape out the pulp.
2
Cream the marzipan paste, the vanilla pulp, 375 g butter in flakes, 125 g sugar and 1 pinch of salt with the whisks of the mixer. Stir in 6 eggs one after the other. Mix flour and baking powder and stir in with the milk.
3
Put the dough on the baking tray and smooth it down. Spread blueberries on top. Bake the cake in a hot oven for 15-20 minutes.
4
Beat 4 egg whites until stiff, adding 140 g sugar and vanilla sugar. Remove the cake from the oven. Spread meringue on top. Bake at the same temperature for 10-15 minutes. Remove the cake and let it cool down.
5
Cut into pieces. Whipped cream tastes good with it.