Juicy blueberry box cake

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 20
  • 300 g frozen blueberries
  • 4 fresh eggs (size M)
  • 150 g soft butter
  • 270 g Sugar
  • 2 teaspoons (12 g) Vanilla Flavor
  • 1 pinch Salt
  • 75 g Cornstarch
  • 125 Low-fat curd
  • 100 g Flour
  • 2 coated Tsp (each 4 g) Baking Powder
  • 1 TEASPOON Lemon juice
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Put blueberries on a sieve and defrost for 30-45 minutes. Separate 2 eggs, chill the egg whites. Cream butter, 150 g sugar, vanilla flavouring and salt with the whisk of the hand mixer. Stir in egg yolks, then alternately stir in the whole eggs and 25 g starch. Add quark and stir in. Mix 80 g flour, 50 g starch and baking powder and finally stir in briefly

  2. 2

    Put the dough into a greased box cake tin (30 cm long, 11 cm wide, approx. 1.8 litres capacity) and spread. Set aside about 2 tbsp. of the blueberries. Mix the remaining blueberries and 20 g flour in a bowl and spread on the cake. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour. Leave the cake to cool on a cake rack for approx. 30 minutes, then carefully remove from the edge, turn onto an ovenproof dish and leave to cool for approx. 2 hours

  3. 3

    Beat the egg whites until stiff, adding 120 g sugar at the end. Continue beating until the sugar has dissolved. Emulsify lemon juice. Pour meringue mixture on the cake. Spread the rest of the blueberries in small blobs and spread the meringue on the cake. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 10 minutes, or brown briefly under the preheated grill

  4. 4

    waiting time 2 3/4 hours

Nutrition Facts

KCAL
170 kcal
CARBS
22 g
FATS
8 g
PROTEINS
3 g

Categories & Tags

Cakes & Pastriesvery easyCake