Blueberry Meringue Cake

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Blueberry Meringue Cake
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Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
4353
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie4,353 cal.(207 %)
Protein57 g(58 %)
Fat242 g(209 %)
Carbohydrates485 g(323 %)
Sugar added240 g(960 %)
Roughage20.9 g(70 %)
Vitamin A2.1 mg(263 %)
Vitamin D6.9 μg(35 %)
Vitamin E14.3 mg(119 %)
Vitamin K49.9 μg(83 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.7 mg(64 %)
Niacin15.2 mg(127 %)
Vitamin B₆0.5 mg(36 %)
Folate189 μg(63 %)
Pantothenic acid4.1 mg(68 %)
Biotin54.9 μg(122 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C64 mg(67 %)
Potassium1,036 mg(26 %)
Calcium189 mg(19 %)
Magnesium84 mg(28 %)
Iron10 mg(67 %)
Iodine47 μg(24 %)
Zinc5.4 mg(68 %)
Saturated fatty acids151.5 g
Uric acid190 mg
Cholesterol1,432 mg
Complete sugar259 g

Ingredients

for
1
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
How healthy are the main ingredients?
Blueberrysugarsalt

Preparation steps

1.

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.

2.

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.

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