John Myers
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Blueberry Meringue Cake
The perfect blueberry meringue cake recipe with a picture and simple step-by-step instructions.
For approx. 12 pieces; for the ground:
- 100 g Butter
- 100 g Sugar
- 1 Egg size M
- 4 Egg yolk size M
- 1 packet Vanilla sugar
- 150 g Wheat flour type 405 or 550
- 2 tsp Baking powder
- 2 tbsp Orange liqueur or juice
- 1 tsp Grated zest of an organic lemon
- 1 tsp Grated peel of an organic orange
For the meringue
- 4 Egg white size M
- 1 pinch Salt
- 200 g Finest baking sugar
- 400 g Blueberries
- 1 tsp Grated zest of an organic lemon
- 1 tsp Grated peel of an organic orange
- Grease a springform pan (26 cm Ø), sprinkle with breadcrumbs and put in a cool place. Preheat the oven to 175 ° C (top / bottom heat). Clean, wash and drain the fruit on a sieve.
- Beat the sugar, butter and vanilla sugar until frothy, then stir in the egg and egg yolks individually. Stir the orange liqueur into the butter-sugar mixture.
- Stir the flour mixed with baking powder, lemon and orange peel into the dough and smooth out in the prepared springform pan (26 cm Ø). Bake in the preheated oven for about 25-30 minutes.
- Beat the egg white with a pinch of salt until stiff and pour in 200 g of sugar. Beat the egg whites until they are tipsy and carefully mix in the prepared fruits, lemon and orange zest. Place the meringue on the pre-baked cake and bake on the lower rack for about 25-30 minutes.
- Take out, let cool in the mold, only then loosen the edge of the mold
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