Blackberry Meringue Cake
Healthy, because
Even smarter
Nutritional values
Blackberries score points with provitamin A for the eyes and cell-protecting vitamins C and E. The B vitamins are also valuable because they are involved in many metabolic functions. Together with the almond flour, the berries also provide digestive fiber.
Almond flour has a nutty flavor that is ideal for cakes and desserts.
(Percentage of daily recommendation)
| Calorie | 2,296 cal. | (109 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 345 g | (230 %) | ||
| Sugar added | 220 g | (880 %) | ||
| Roughage | 28.4 g | (95 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 16.1 mg | (134 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 36.2 mg | (302 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 352 μg | (117 %) | ||
| Pantothenic acid | 5.1 mg | (85 %) | ||
| Biotin | 58.6 μg | (130 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 1,860 mg | (47 %) | ||
| Calcium | 212 mg | (21 %) | ||
| Magnesium | 350 mg | (117 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 183 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 236 g |
Ingredients
- For the meringue
- 4 egg whites
- 1 tsp lemon juice
- 200 grams sugar
- For the cake
- 1 organic lemon (zest)
- 1 pinch salt
- 1 Tbsp Vanilla sugar
- 4 Tbsps Pastry flour
- 4 Tbsps cornstarch
- 10 ozs Blackberry
- 5 ozs Shelled peanut
Preparation steps
Preheat oven to 350°F. Grease bottom of a baking sheet with butter.
For the cake, separate eggs. Mix egg yolks with 3 ounces sugar and lemon zest until white and creamy. Beat egg whites with salt until stiff. Add remaining sugar and vanilla sugar and beat again until very stiff. Fold egg whites into egg yolk mixture. Mix flour with cornstarch and sift into dough. Spread dough onto baking sheet. Top with berries and coarsely chopped nuts. Bake for about 15 minutes.
For the meringue, beat egg whites with lemon juice until stiff. Gradually add sugar and continue beating until stiff peaks form and mixture is glossy. Remove cake from oven, top with meringue and increase oven temperature to 400°F. Bake for an additional 10 minutes.
Remove from oven, cool, cut into pieces and serve.
