Blueberry Meringue Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,353 cal. | (207 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 242 g | (209 %) | ||
| Carbohydrates | 485 g | (323 %) | ||
| Sugar added | 240 g | (960 %) | ||
| Roughage | 20.9 g | (70 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 6.9 μg | (35 %) | ||
| Vitamin E | 14.3 mg | (119 %) | ||
| Vitamin K | 49.9 μg | (83 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 54.9 μg | (122 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,036 mg | (26 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 10 mg | (67 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 151.5 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 1,432 mg | |||
| Complete sugar | 259 g |
Ingredients
- For the cake
- 300 grams Pastry flour
- 1 pinch salt
- 240 grams sugar
- 220 grams butter
- 3 egg yolks
- Fat (for greasing)
- Pastry flour (for dusting)
- For the topping
- 250 grams Blueberries
- 3 egg whites
- 2 Tbsps lemon juice
Preparation steps
Mix flour with salt, 80 grams (approximately 3 ounces) sugar, butter (cut into small pieces) and yolks. Knead quickly with hands to form a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat oven to 180°C (approximately 350°F). Grease baking tray and sprinkle with flour. Roll dough out onto a floured surface until similar in size and shape to baking sheet. Press into baking sheet and prick with a fork several times.
Bake on second shelf from bottom for about 25 minutes or until light brown. Meanwhile, rinse blueberries and drain on paper towels. Beat egg whites with an electric mixer until stiff. Sprinkle in remaining sugar and continue to beat until meringue is cut resistant. Stir in lemon juice and carefully fold in blueberries. Remove pre-baked cake from oven, turn oven to 200°C (approximately 400°F) and top with blueberry mixture, forming peaks. Bake cake for another 12-13 minutes or until meringue is golden brown. Cut into pieces and serve warm.
