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Blueberry cake with coconut meringue

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Ingredients for 1 servings:

  • 200 g butter
  • 200 g sugar
  • 1 packet of vanilla sugar
  • 4 egg yolks
  • 250 g flour
  • 3 tsp baking powder
  • 2 tbsp milk
  • 300 g blueberries
  • Grease for the tray
  • 4 egg whites
  • 200 g sugar
  • 200 g desiccated coconut

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Sheet cake

Preheat the oven to 180°C (top/bottom heat). Beat the butter with the sugar and vanilla sugar until creamy. Stir in the egg yolks, one at a time. Combine the flour and baking powder and fold in. Stir in the milk and spread it on a greased baking sheet. Spread the blueberries on top. Bake the cake for about 20 minutes. Beat the egg whites until stiff, gradually adding the sugar. Fold in the desiccated coconut. Spread the mixture on the base and bake at 160°C for another 15-20 minutes.

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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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