Blueberry cake with meringue

Name: Blueberry cake with meringue
Cook time: 25 min
Total time: 25 min
Yield: 24
Ingredients: 7-10 Tbsp Fat and flour; 3 (720 ml each) Glasses Blueberries; 200 g Marzipan paste; 375 g soft butter; 125 g + 150 g sugar; 7-10 Tbsp Salt; 6 eggs + 4 egg white (size M); 375 g Flour; 1 package Baking Powder; 3 TABLESPOONS Milk; 1 package Vanillin sugar

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 24

7-10 Tbsp Fat and flour
3 (720 ml each) Glasses Blueberries
200 g Marzipan paste
375 g soft butter
125 g + 150 g sugar
7-10 Tbsp Salt
6 eggs + 4 egg white (size M)
375 g Flour
1 package Baking Powder
3 TABLESPOONS Milk
1 package Vanillin sugar

Directions

1
Grease a baking tray (approx. 35 x 40 cm) and dust with flour. Drain blueberries well. Coarsely grate the marzipan.
2
Cream butter, marzipan, 125 g sugar and 1 pinch of salt with the whisk of the hand mixer. Stir in 6 eggs one after the other. Mix flour and baking powder and stir in briefly, alternating with the milk.
3
Spread the dough on the baking tray. Spread blueberries on top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes.
4
Beat 4 egg whites and 1 pinch of salt until stiff, adding 150 g sugar and vanilla sugar. Remove the cake from the oven. Spread meringue loosely on the cake. Continue baking at the same temperature for about 10 minutes.
5
Let it cool down. Whipped cream is delicious with it.