Cranberry Meringue Slices

Name: Cranberry Meringue Slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 250 g soft butter; 300 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 4 Eggs (size M); 400 g Spelt flour (Type 630); 1 package Baking Powder; 200 g Whipped cream; 300 Cranberries (alternatively frozen); 2 Protein (size M); 7-10 Tbsp Fat and flour; 7-10 Tbsp Icing sugar

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

250 g soft butter
300 g Sugar
1 package Vanillin sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
4 Eggs (size M)
400 g Spelt flour (Type 630)
1 package Baking Powder
200 g Whipped cream
300 Cranberries (alternatively frozen)
2 Protein (size M)
7-10 Tbsp Fat and flour
7-10 Tbsp Icing sugar

Directions

1
Cream butter, 200 g sugar, vanillin sugar, salt and lemon zest with the whisks of the hand mixer. Mix in the eggs alternating with some spelt flour one after the other. Mix remaining spelt flour and baking powder and stir in briefly with the cream. Quickly stir in 200 g cranberries with a spoon
2
Put the dough into a greased, flour-strewn fat pan of the oven (32 x 39 cm), smooth it down and spread 100 g cranberries on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes
3
Whisk the egg white with the whisk of the hand mixer for about 5 minutes until stiff. Finally, pour in 100 g sugar. Put the beaten egg whites in a piping bag with a perforated spout. Remove the cake from the oven and spray 24 beaten egg whites evenly onto the cake. Bake at the same temperature for another 10 minutes. Remove from the oven, place on a cake rack and allow to cool
4
Dust with icing sugar