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🍰 Berry Meringue Cake

146 kcal · 30 min · 4 servings

Ingredients

• 100 g red currants
• 100 g gooseberries
• 1 tsp cornstarch
• 150 g flour
• 40 g coconut blossom sugar (2 tbsp)
• 0.5 tsp ground cardamom
• 1 tsp baking powder
• salt
• 75 ml milk (1.5% fat)
• 2 tbsp rapeseed oil
• 3 eggs (S)
• 1 egg white (S)
• 25 g powdered sugar from erythrit

Instructions

1. 1. Wash the berries thoroughly and let them drain well. Clean them if necessary and mix them in a bowl with the starch.
2. 2. Take a second bowl and mix the flour, coconut blossom sugar, cardamom, baking powder, and a pinch of salt there.
3. 3. In a third bowl, beat the milk, oil, and three eggs thoroughly with the beaters of your hand mixer. Add this mixture to the flour and stir briefly.
4. 4. Line the bottom of a small springform pan with a diameter of 18 cm with baking paper. Spread the batter evenly into the pan.
5. 5. Distribute the berries on the batter. Bake the cake in the preheated oven at 180 °C (convection: 160 °C, gas: level 2–3) on the middle rack for about 25 minutes.
6. 6. Beat the egg whites with the beaters of your hand mixer until very stiff. Gradually add the erythrit and beat for at least 10 minutes until no crystals are visible.
7. 7. Spread the meringue over the cake and bake for another 8 to 10 minutes. Remove the cake from the pan and let it cool on a wire rack.

Nutrition per serving

• kcal: 146
• Protein: 5 g · Fett/Fat: 5 g · Carbs: 20 g