Meringue Layer Cake with Blueberries
A light and elegant cake with crispy meringue layers and velvety blueberry cream with a hint of lemon. Garnished with fresh blueberries, chopped chocolate, and mint, perfect for the sweet moments of summer.
Posted on 6/10/2024
Servings
8
Total time
2 hours
Servings
8
Total time
2 hours
Ingredients
Layers
Blueberry Cream
Instructions
Layers
Whisk the egg whites and gradually add sugar to form a light meringue.
Gently fold the powdered sugar into the meringue.
Place the meringue in a piping bag and pipe three round layers approximately 18 cm in diameter on baking sheets lined with parchment paper. You will need two baking sheets.
Bake the layers at 110°C (convection) for one hour and then let them cool with the oven door open.
Blueberry Cream
Soak the gelatin in water for 5 minutes.
Bring blueberries, sugar, lemon, and water to a boil in a saucepan.
Blend into a completely smooth purée.
Squeeze the water from the gelatin and stir it into the hot mixture.
Let the blueberry purée cool completely.
Whip the cream to soft peaks and gently fold it into the cooled blueberry purée.
Place the cream in a piping bag with a round nozzle and pipe the cream between the meringue layers.
Top with chopped chocolate, mint, and fresh blueberries.
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