Blackberry & almond meringue cake

Name: Blackberry & almond meringue cake
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 200 grams butter, softened; 200 grams golden caster sugar; 200 grams self-raising flour; 50 grams ground almonds; 2 eggs and 2 egg yolks, beaten; 2 Tbsps milk; 150 grams punnet blackberries; 2 egg whites; 100 grams golden caster sugar, plus a sprinkle; 2 Tbsps flaked almonds; 200 milliliters double cream, lightly whipped; 4 Tbsps bramble jelly

Blackberry & almond meringue cake might be just the dessert you are searching for. This recipe makes 8 servings with 604 calories, 8g of protein, and 36g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of egg whites, golden caster sugar, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

Line the base of two loose-bottomed 20cm non-stick sandwich tins with baking parchment.

Ingredients you will need

Base

Heat oven to 160C/fan 140C/gas

Equipment you will use

Oven

Put all the cake ingredients (except the blackberries and using just half the milk) in a bowl, then beat until creamy and well mixed. Stir in 100g blackberries, along with the extra milk if you need it to loosen the mixture a little. Divide between the sandwich tins and level the tops.

Ingredients you will need

Blackberries

Milk

Equipment you will use

Bowl

Quickly whisk the egg whites in a clean bowl, adding the 100g sugar, a spoonful at a time, until really thick and glossy. Lightly spread onto one of the cakes, then sprinkle with the flaked almonds and extra sprinkle of sugar.

Ingredients you will need

Egg Whites

Almonds

Spread

Sugar

Equipment you will use

Whisk

Bowl

Bake both cakes for 40 mins, then take the cake without the meringue out of the oven and set aside.

Equipment you will use

Oven

Bake the remaining cake for 30 mins more until a skewer inserted into the cake comes out clean. Carefully remove cakes from the tins and cool on a wire rack. When the cakes are cold, peel off the paper.

Equipment you will use

Wire Rack

Oven

Skewers

To serve, spread the cream on the plain cake right up to the edges. Spoon over the bramble jelly, then sandwich with the meringue-topped cake and decorate with the remaining blackberries.

Ingredients you will need

Blackberries

Spread

Cream

Jelly

Equipment

Ingredients

Servings:

200grams

butter, softened 200grams

golden caster sugar 200grams

self-raising flour 50grams

ground almonds 2

eggs and 2 egg yolks, beaten 2Tbsps

milk 150grams

punnet blackberries 2

egg whites 100grams

golden caster sugar, plus a sprinkle 2Tbsps

flaked almonds 200milliliters

double cream, lightly whipped 4Tbsps

bramble jelly

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.