Bleuberrie & Lemon Meringue Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
250 grams Butter, unsalted 250 grams Granulated Sugar 4 large Egg, fresh, whole, raw 250 grams Flour, white 1 tsp Baking Powder 80 grams Blueberries, fresh 2 tbsp Milk90 grams Granulated Sugar 1 tbsp Maple Syrup 0.06 cup (8 fl oz) Water, tap 1 large Egg white, fresh 0.5 cup Lemon Curd
Mix the butter and sugar untill fluffy
Add the 4 eggs one at a time
Add the flour, baking powder and blueberries and gently mix, add the milk.
Pour in 2 8" pans (20 cm) and bake at 170°C for 15-25 minutes
Let cool
In the meantime put 80g of sugar, maple syrup, water and egg white in heatproof bowl and over a pot of simmering water mix (with hand mixer) untill it reaches a mashmallow-fluff kind of consistency.
Spread 2/3 of meringue on one cake, add 1/4 cup of lemon curd (I use homemade) and spread (but not untill border), put second layer of cake and repeat.
Serving Size: Makes 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user CECEMEL.
Add the 4 eggs one at a time
Add the flour, baking powder and blueberries and gently mix, add the milk.
Pour in 2 8" pans (20 cm) and bake at 170°C for 15-25 minutes
Let cool
In the meantime put 80g of sugar, maple syrup, water and egg white in heatproof bowl and over a pot of simmering water mix (with hand mixer) untill it reaches a mashmallow-fluff kind of consistency.
Spread 2/3 of meringue on one cake, add 1/4 cup of lemon curd (I use homemade) and spread (but not untill border), put second layer of cake and repeat.
Serving Size: Makes 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user CECEMEL.
Nutritional Info Amount Per Serving
- Calories: 300.7
- Total Fat: 15.3 g
- Cholesterol: 93.6 mg
- Sodium: 65.7 mg
- Total Carbs: 38.4 g
- Dietary Fiber: 0.6 g
- Protein: 4.0 g
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