Blackberry cake with meringue

Ingredients for 1 servings:

• 250 g blackberries
• 100 g butter, soft
• 250 g sugar
• 1 pinch of salt
• 4 eggs
• 100 g flour
• 6 tbsp Desiccated coconut , fine
• 2 tbsp pudding powder (vanilla flavor)
• 1 tsp baking powder
• 1 tsp lemon peel, untreated, grated
• 6 tbsp lemon juice
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sort the blackberries. For the pastry, cream together the butter, 100g sugar, and a pinch of salt using a hand mixer until very creamy. Separate 3 eggs. Beat in the egg yolks and 1 egg one at a time. Mix the flour, 4 tbsp desiccated coconut, vanilla pudding powder, baking powder, and lemon zest and stir in. Pour the batter into a greased 26cm springform pan. Spread the blackberries on top and bake in a preheated oven at 180°C (top/bottom heat, fan: 160°C) on the middle rack for 35 minutes. Beat the egg whites with a pinch of salt until stiff peaks form. Slowly add 150g sugar while stirring, continuing to beat until the sugar is dissolved and the mixture is glossy. After 25 minutes of baking, remove the cake from the oven and drizzle with lemon juice. Spread with the meringue mixture and bake for a further 12 minutes until light brown. After 5 minutes, sprinkle with 2 tablespoons of desiccated coconut. Tip: This cake also tastes delicious with sour cherries!