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🍰 Bilberry Meringue Cake

197 kcal · 30 min · 4 servings

Ingredients

• 200 g spelt wholemeal flour
• 200 g spelt flour (Type 1050)
• 100 g almond flour
• 1 packet baking powder
• 125 g maple syrup
• 1 vanilla pod
• 1 pinch salt
• 175 g butter (room temperature)
• 4 eggs
• 150 ml milk (3.5% fat)
• 300 g blackberries
• 100 g raspberries
• 3 egg whites
• 3 heaped tbsp powdered sugar from erythritol
• 1 tsp lemon juice

Instructions

1. 1. Put both types of spelt flour, almond flour, baking powder, and maple syrup into a large bowl.
2. 2. Slit the vanilla pod lengthwise.
3. 3. Scrape out the vanilla seeds and add them to the flour mixture.
4. 4. Separate the eggs into yolks and whites.
5. 5. Beat the egg whites with a pinch of salt until stiff to form egg white foam.
6. 6. Set the egg white foam aside.
7. 7. Mix the egg yolks, butter, and milk quickly with a hand mixer until you have a smooth batter.
8. 8. Gently fold the egg white foam into the batter.
9. 9. Wash the bilberries.
10. 10. Pat the bilberries dry.
11. 11. Line a baking sheet with baking paper.
12. 12. Place the dough on the sheet.
13. 13. Spread the dough evenly.
14. 14. Bake the base in the preheated oven at 180 °C (convection 160 °C; gas mark 2–3) for about 20 to 25 minutes.
15. 15. Beat the egg whites with erythrit powdered sugar until stiff.
16. 16. Add the lemon juice.
17. 17. Continue beating until the mixture shines.
18. 18. Remove the cake from the oven.
19. 19. Spread the meringue mixture in cloud-like shapes over the cake.
20. 20. Increase the oven temperature to 200 °C (convection 180 °C; gas mark 3).
21. 21. Finish baking the cake for another 10 minutes.
22. 22. Remove the cake from the oven.
23. 23. Let it cool.
24. 24. Cut it into pieces.
25. 25. Serve it.

Nutrition per serving

• kcal: 197
• Protein: 7 g · Fett/Fat: 10 g · Carbs: 20 g