Blackberry Meringue Cake
- For the dough
- 250 grams Pastry flour
- 1 packet Vanilla sugar
- 1 egg yolk
- 1 pinch salt
- 140 grams cold butter
- 50 grams fine sugar
For the dough: Mix all ingredients together and quickly knead until combined. Shape into a ball, wrap in plastic wrap and chill for 1 hour in the refrigerator.
Preheat the oven to 200°C (approximately 400°F).
Roll out the dough on a floured work surface. Line a baking sheet with parchment paper. Line the pan with the dough, prick with a fork and bake until golden brown, about 15 minutes. Remove and let cool slightly.
Spread the blackberry jelly over the dough. Whip the egg whites with the lemon juice and sugar until stiff. Fold in the coconut then spread over the jam and sprinkle with the almonds. Reduce the heat to 170°C (approximately 325°F) and bake for 15-20 minutes. Remove from the oven, let cool and then cut into 4 x 5 cm (approximately 1 1/2 x 2 inch) pieces to serve.