Sheet cake with hazelnut meringue
easy
40 mins
40 mins
Ingredients
- 250 g Butter or margarine
- 400 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 6 Eggs (size M)
- 375 g Flour
- 1 package Baking Powder
- 1 package "Fine Orange Fruit"
- 75 ml Milk
- 1 TEASPOON Lemon juice
- 100 g ground hazelnuts
- 50 g Hazelnut flakes
- 7-10 Tbsp Fat and semolina
- 25 g Cornstarch
- 1/4 l red currant juice © no longer on sale
- 7-10 Tbsp !!©
- 30 g Sugar
- 1 Vanilla pod
- 1 package (300 g) deep-frozen multicoloured berry plate
- 7-10 Tbsp Vanilla Ice Cream
Directions
- 1
For the sponge mixture, cream the fat, 200 g sugar, vanillin sugar and salt. Separate 3 eggs. Gradually add 3 eggs and 3 egg yolks to the fat-sugar mixture and mix well. Mix flour, baking powder and fine orange fruit and stir into the fat-egg mixture with the milk. Pour the dough onto a greased and semolina-spread baking tray (42 x 36 cm) and smooth it down.
- 2
Beat the egg white until very stiff. Drizzle lemon juice into it. Finally, pour in the remaining sugar while stirring. Fold in ground hazelnut kernels. Pour meringue into a piping bag with star-shaped spout and spray onto the sponge mixture in a grid pattern. Sprinkle the cake with hazelnut flakes and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 20 minutes. For the compote, stir starch and 4 tablespoons of juice until smooth. Boil up the rest of the juice, sugar and carved vanilla pod. Stir in the starch. Add the berries and simmer for about 5 minutes.
- 3
For the compote, stir starch and 4 tablespoons of juice until smooth. Boil up the rest of the juice, sugar and carved vanilla pod. Stir in the starch. Add the berries and simmer for about 5 minutes. Let the cake and compote cool down. Cut the cake open (makes about 15 pieces). Serve with the compote and vanilla ice cream if desired
- 4
Per portion (1 piece of cake plus compote) approx. 1890 kJ/ 450 kcal. E 8 g/ F 23 g/ KH 54 g
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