Blueberry meringue cake

Ingredients for 1 servings:

• 300 g blueberries, frozen
• 5 eggs
• 125 g butter
• 1 lemon(s), zest
• 3 packets of vanilla sugar
• 325 g sugar
• 150 g flour
• 1 packet of baking powder
• 75 ml milk
• 100 g almond flakes
• 2 packs of cream stiffener
• 1 packet vanilla extract (vanilla essence)
• 400 ml cream
• 200 g sour cream
• Blueberry jam
• some powdered sugar
• Salt
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

perfect for summer

For the pastry, beat the butter, 125g sugar, lemon zest, and 1 sachet of vanilla sugar until fluffy. Separate the eggs and place the egg whites in a separate bowl. Stir the egg yolks into the butter mixture. Mix the flour with the baking powder and stir into the butter mixture alternately with the milk. Line the bottom of a springform pan with baking paper, grease the pan, and spread half of the batter on the base. There isn’t much batter, so spreading it on the base isn’t easy. However, since the base will rise nicely during baking, it’s okay if it’s not distributed completely evenly. Beat half of the egg whites with a pinch of salt until stiff peaks form and stir in 100g sugar towards the end. Now spread the beaten egg whites on the batter. There should be a 2cm wide edge around the outside without beaten egg whites, as this expands during baking. Then scatter the almond flakes over the beaten egg whites. Bake the base for just under 25 minutes at 150°C (fan oven). Repeat with the second half of the batter. If you have two springform pans on hand, you can of course make both layers in one go. The blueberries for the blueberry cream can be taken out of the freezer to thaw slightly (but not completely) while the layers are cooling. However, it is important that the layers are completely cooled before adding the cream. Whip the cream with the remaining vanilla sugar and the cream stiffener. Mix the sour cream with the vanilla essence and 2 tablespoons of blueberry jam and carefully fold into the cream. Then add the cold blueberries to the cream. Spread a thin layer of blueberry jam on one of the layers and spread the blueberry cream over the layer, again leaving a small edge free, as the cream will still spread a little. Place the second layer on top of the mixture and dust the cake with powdered sugar. Tips: Adding the still-cold blueberries will make the mixture firm, so it is important that the blueberries are only slightly thawed and the layers have cooled completely. That’s why I refrigerate the cake until serving and only finish the frosting shortly before serving. If you need to let the cake stand longer due to time constraints, or just want to play it safe, you can also add a packet of powdered gelatin to the frosting (following the instructions on the package for cold mixtures) and then refrigerate it. When the frosting begins to firm up, it’s ready to use. The cake should then be refrigerated.