Wild Berry Meringue Sheet Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 175 g butter, soft
- 150 grams sugar
- 2 sachets vanilla sugar
- 4 egg (s)
- 350 g flour
- 1 bag baking powder
- 125 ml milk
- 150 grams sugar
- 750 g forest berries, frozen
- 1 glass sour cherries
- Hazelnuts, chopped
Print Recipe
Pin Recipe Instructions
- For the dough, first stir 175 g butter, 150 g sugar and the 2 sachets of vanilla sugar until creamy. Separate the eggs. The four egg yolks go into the batter, the egg whites are used later for the meringue.
- Add 350 g of flour, a packet of baking powder and 125 g of flour. If necessary, about 100 g of the flour can be replaced with nuts. These harmonize very well with the forest berries.
- Spread the dough on a baking sheet lined with baking paper and cover with the fruit. I let the wild berries thaw in a colander beforehand so that the dough doesn`t become so soggy.
- Finally, beat the four egg whites until stiff and pour in 150 g of sugar. Spread the meringue on the fruits and bake the cake at top / bottom heat 180 ° C for 30 minutes.
- To keep the meringue nice and crispy, do not cover the cake or put it back in the cold oven.
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