Berry Meringue Torte


Total time: 2hr
Preparation Time: 35m

Servings
For 12 pieces


Nutritional Information

Contains 319 Kcal, 6g Protein, 35g Carbohydrates, 17g Fat


Ingredients

  • Teig
  • 1 pinch salt
  • 200 g white flour
  • 1 Vanilla pod, cut open lengthways, cut open lengthways, seeds scraped out
  • 100 g butter, cut into pieces, cold
  • 50 g sugar
  • 1 eggs, whisked
  • Füllung
  • 3 egg yolk
  • 50 g sugar
  • 75 g shelled ground almonds
  • 3 tbsp. Maizena cornflour
  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, use grated zest and 3 tbsp of juice
  • 300 g raspberries
  • 50 g butter, liquid, left to cool
  • Meringage
  • 1 pinch salt
  • 3 egg white
  • 120 g sugar
  • Utensils
  • Für eine Springform von ca. 24 cm Ø, Boden mit Backpapier belegt

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Instructions

  • Teig

    Combine the flour, salt and vanilla seeds. Add the butter and, using your hands, rub together to form an evenly crumbly mixture. Stir in the sugar. Add the egg, and mix quickly to create a soft dough – do not knead. Shape the dough to a ball, flatten a little, cover and leave to chill for approx. 30 mins. On a surface lightly dusted with flour, roll out half the dough to the same size as the base of the tin. Place the dough in the prepared tin. Lay the remaining dough as a roll (each approx. 1 1/2 cm Ø) around the rim, press with the fingertips, pull upwards approx. 3 cm. Firmly prick the dough base with a fork, leave to chill for approx. 15 mins.
  • Füllung

    Beat together the yolks and sugar using the whisk on a hand mixer for approx. 3 mins. until the mixture turns a paler colour. Mix the almonds and cornflour and mix into the egg yolk mixture with the lemon zest, juice and butter. Distribute the mixture over the dough base. Bake for approx. 20 mins. in the lower half of an oven preheated to 200°C. Turn the oven down to 150°C. Remove the tin and top with the raspberries.
  • Meringage

    Eiweisse mit dem Salz steif schlagen. Die Hälfte des Zuckers beigeben, weiterschlagen, bis der Eischnee glänzt. Rest beigeben, kurz weiterschlagen. Meringage auf den Beeren verteilen. Backen: ca. 20 Min. in der oberen Hälfte des vorgeheizten Ofens. Herausnehmen, etwas abkühlen. Formenrand entfernen, auf ein Gitter schieben, auskühlen.
  • Tipp:

    Statt selbst gemachten 1 ausgewallten süssen Mürbeteig (ca. 32 cm Ø) verwenden.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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