Blueberry meringue cake

Name: Blueberry meringue cake
Ingredients: 2 large eggs or 3 small eggs; 1/8 teaspoon salt; 80 g sugar; 120 ml oil; 120 ml milk; 170 g flour; 5 g baking powder; 60 g blueberries; 5 g butter; 2 egg whites; 3 tablespoons sugar; 30 g chopped almonds; 50 g blueberries

Dessert - Blueberry meringue cake by Mirabela O. - Recipia

Blueberry meringue cake is best served after it has cooled a little, cut into slices. The blueberry base stays soft beneath the golden meringue and chopped almonds, and I leave the berries whole, even the ones scattered on top. Prep: 20 minutes. Cook: 30 minutes. Rest: 10 minutes. Total time: 60 minutes. Serves: 8. Approximately 325 kcal and 6 g protein per serving.

Ingredients

For the cake

2 large eggs or 3 small eggs
1/8 teaspoon salt
80 g sugar
120 ml oil
120 ml milk
170 g flour
5 g baking powder
60 g blueberries
5 g butter

For the meringue

2 egg whites
3 tablespoons sugar
30 g chopped almonds
50 g blueberries

Preparation

1. Heat the oven to 170°C and grease a 24 cm square pan with 5 g of butter. 2. Separate the 2 large eggs, or the 3 small ones. Beat the egg whites for the cake with 1/8 teaspoon of salt until foamy, then add 80 g of sugar and beat for 2-3 minutes, until it dissolves. 3. Add the yolks one at a time, beating after each addition, then add the oil and milk. Mix the flour with the baking powder and gradually fold it in with a spatula, using gentle strokes. 4. Pour the batter into the pan and scatter 60 g of blueberries over the top. Bake for 20 minutes, until the surface of the cake base has set. 5. Beat the 2 egg whites for the meringue with 3 tablespoons of sugar until thick and firm. Take the pan out, spread the meringue over the base with a spoon, then scatter over the chopped almonds and the 50 g of blueberries. 6. Put the pan on the middle rack or just above it and bake for about 10 minutes, until the meringue is golden. I checked it from time to time, opening the oven for a few seconds so it wouldn't burn. 7. Leave the cake to cool for 10 minutes, then slice it.

Notes

A 24 cm square pan gives you a base of just the right thickness; if you use a larger one, double the quantities. Firm blueberries are easier to arrange, and very soft ones should be added carefully so they don't get crushed. The slices go well with coffee or black tea, especially while the meringue still has a slightly crisp shell. Keep the cake covered in the fridge for up to 3 days; the meringue softens as it sits. For a nut-free version, leave out the almonds; the cake contains gluten, dairy and eggs.