Shortcrust pastry with blueberries and meringue recipe

Recipe for a delicious summer cake with plenty of blueberries and light meringue.

5 z 4 ocen

Prep Time 30

Cook Time 55

Total Time 2 25

Course Cakes

Servings 24

Calories 270 kcal

approx 500 g blueberries (- I added a few cultivated blueberries because I ran out of blueberries)
100 g sugar (- half a cup, but you can add less)
2 tablespoons potato starch

Knead the dough from flour, butter, powdered sugar, baking powder, and egg yolks.
300 g wheat flour - all-purpose, 0.5 teaspoon baking powder, 150 g butter, 4 egg yolks , 2 tablespoons powdered sugar
If it doesn't want to stick together, add a little cold water.
1 tablespoon water
Line the baking dish with baking paper.
Transfer the dough and carefully line the bottom of the baking dish with it.
Put the baking dish in the refrigerator for about an hour - to chill.
After chilling, pre-bake the dough at 180 degrees (top/bottom heat) for approximately 20 minutes.

Wash the blueberries thoroughly and transfer them to a bowl - you can replace some of the blueberries with cultivated blueberries.
approx 500 g blueberries
Add sugar and potato starch - mix lightly.
100 g sugar, 2 tablespoons potato starch
Spread the blueberries over the pre-baked crust.

Transfer the egg whites and sugar to a larger bowl.
4 egg whites, 100 g sugar
Beat together until the egg whites become white and very thick, and all the sugar dissolves well.
Add potato starch to the egg whites and mix briefly.
1 teaspoon potato starch
Transfer the meringue over the blueberries and smooth the surface.
Bake the cake at 180 degrees (top/bottom heat) for 10 minutes, then lower the temperature to 140 degrees and bake for another 25-30 minutes.
After baking, cool the cake.

Servings: 100gCalories: 270kcalCarbohydrates: 35gProtein: 5gFat: 11g

Keyword berry cake, semi-shortcrust pastry, shortcrust pastry with blueberries

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