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Blackberry meringue cake

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Ingredients for 1 servings:

  • 200 g flour
  • 100 g butter
  • 1 egg(s)
  • 1 tsp baking powder
  • 75 g sugar
  • 2 egg whites
  • 75 g sugar
  • 2 tsp cornstarch
  • 500 g blackberries of your choice, fresh, cleaned
  • 1 pinch of salt
  • Fat for the mold

Instructions

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

airy cake, quick to prepare

Knead the flour, butter, egg, baking powder, and 75g of sugar into a shortcrust pastry. Roll out into a greased springform pan, pulling up the edges. Bake in a preheated oven at 160°C (convection oven) for about 20 minutes. For the topping, beat the two egg whites until stiff peaks form. Beat in the sugar and salt until a creamy, firm mixture forms. Fold in the cornstarch and berries. Pour the mixture into the prebaked springform pan and bake again at 130°C (convection oven) for about 30-35 minutes. Note: You can also use seasonal fruit of your choice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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