Blueberry Meringue Recipe the meringue on the cake irregularly spread. The cake again for about 4-5 minutes bake, so it becomes brown.

Ingredients:

A spring form (diameter 26 cm)

Shortcrust

100 g of room temperature butter

50 g granulated sugar

Bourbon 1 teaspoon vanilla sugar

1 teaspoon lemon zest

1 pinch salt

1 egg (size M)

110 g sifted flour

25 g ground hazelnuts

Fruit filling

2 tablespoons red jam

80 grams biscuit crumbs

(alternatively, biscuits or Butterkeksbrösel)

300 g frozen blueberries

10 g juice stop

1 packet of clear glaze

Meringue

3 egg whites (Size M)

90 g granulated sugar

also

Butter for greasing

Back peas Blind baking

Method:

1. From the specified ingredients in the baking school in detail described Knead a smooth dough. To forms a ball, wrap in plastic wrap and at least 1 hours put cold.

2. Preheat the oven to 180 ° F. Top and bottom heat. The Springform pan with butter.

3. One third of the dough, first on a lightly floured surface Roll out thinly with a rolling pin, a 3 cm wide margins, cut this rolled up like a snail and cold place. The rest of the dough on a greased springform pan bottom evenly Roll out dough to remove overhanging it.

4. The springform rim to lay the ground, insert the edge and slightly. press Cover the dough with parchment paper and with Back cover peas. Bake in preheated oven on the grate blind bake on middle rack about 15 minutes.

5. The soup noodles and baking paper and remove the soil additional 8-9 minutes. Then the pastry something to cool, spread with jam and with the Sprinkle crumbs. Place the frozen blueberries to the Juice stop mix.

6. The glaze according to package instructions touch. The blueberry spread on the floor and with the Abglänzen cast.

7. For the meringue with egg whites 30 g sugar with a hand mixer that strike release the remaining sugar gradually and hit solid snow.