Blueberry Meringue Hood Cake with shortcrust Pastry Basic Recipe

You start with the shortcrust pastry

1. Arrange all the ingredients so that you can make the dough undisturbed. Since I work with the food processor (because of a temporary shoulder problem) I take the mixing bowl off the machine and attach the batter to the machine.
2. Mix the flour with baking powder and salt and sift into the bowl. Put the sugar and the egg in the middle and spread the cold butter pieces along the edge. Now put the bowl back in the food processor and mix all the ingredients together well. I set the Kitchen Aid to level Once everything is well mixed, briefly fold in the lemon zest and then form a ball of dough. Chill them in the refrigerator (wrapped in foil). About 30 minutes that is enough.
3. Preheat the oven to 160 degrees circulating air or hot air. Brush the baking pan with butter – then take the dough out of the fridge. Now divide the dough. 1 part (approx. 2/3 of the amount) for the bottom, the rest for the edge. Then roll the baking paper on top and continue to roll as thin as you want. Now cut out and place in the mold. TIP = To cut out the dough to fit, I either use the bottom of the mold or a 26 mm pot lid on the piece of dough and cut off the excess dough all around. I add the leftovers to the batter for the edge.
4. Now adjust the part for the edge. First form a thin roll and roll it out with the rolling pin. Cut the edges (left and right) straight.

TIP = for the edge of the dough

1. Now I take a strip of parchment paper (always have this cut in the oven to match the size of the mold) and place it on the strip of dough. Leave the dough 1 cm free on one side. Now simply place the visible side of the dough in the baking pan on the base and roll it out at the edge. Press firmly on the edge of the roll while it is being rolled out. Now only create a connection on the bottom by pressing it down and pressing holes in the dough with a fork or pointed object.
2. Slide into the oven on the middle rail. Depending on the thickness of the base, bake for 15-20 minutes. The dough has already loosened from the edge during baking, then this is the optimal baking result. Let the pre-baked shortcrust pastry cool completely in the pan. The filling is then filled in here.

The filling

1. Whip the ingredients mentioned in the list of ingredients except the blueberries for later stacking in a bowl until they are nice and creamy. Then fill 1/3 of the mixture on the dough base – cover with blueberries and pour in again from the mixture – blueberries – and add the rest of the mixture evenly. Now bake for about 30 minutes. 180 degrees O / U heat. Then get out of the oven. Do not switch off the stove !!!

Now make the “meringue” hood mixture.

1. 8th moon amine and 2-3 tablespoons. Whisk cold water in a saucepan. Add the boiling water and stir until a smooth, thick cream is formed. Let this cream cool down.
2. Beat the egg white in a fat-free tall container until frothy and slowly stir in the sugar. When you have a stiff mass, add the salt and vanilla. Now stir in the cooled mondamine mixture. Whip for a few minutes (preferably in the food processor) to a spreadable and sprayable meringue.
3. Take the pre-baked cake out of the oven. Now dress the meringue on top of it QUICKLY. I do it with a piping nozzle. Back in the oven and bake the meringue for 10-15 minutes. Take out and loosen the edge all around the edge with a sharp knife. Now carefully loosen the ring and let it cool down.

TIP

1. So that the meringue cover doesn’t break – place the cake tin on a smaller saucepan and push / pull the ring down. FINISHED !!!

Sweet greetings from “Grandma Spoon” aka Biggi ♥