Berry Meringue Slices Recipe
Ingredients
| CAKE | ||
| All-purpose flour - 1 1/3 cups | ||
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1 Pinch | |
| Unsalted butter | 14 Tablespoon | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Eggs - 4 large, at room temperature | ||
| Vanilla extract | 1 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Lemon zest | 1/2 | |
| Egg whites - 6 large, at room temperature | ||
| Granulated sugar - 1 cup plus 2 tablespoons | ||
| Blueberries | 2 Pint (TOPPING) | |
| Confectioner’s sugar | 3 Tablespoon (TOPPING) | |
Directions
GETTING READY
1 Place a rack in the center of the oven and heat to 350 degrees farenheit.
2 Lightly butter and flour a 13 X 9-inch baking pan, tapping out the excess flour.
MAKING
3 To make the cake: Stir the flour, baking powder, and salt to combine.
4 In a medium bowl, beat the butter with a handheld electric mixer on high speed until smooth.
5 Add the sugar and beat until light in color and texture,for about 3 minutes.
6 One at a time, beat in the eggs, then the vanilla.
7 On low speed, in two additions, beat in the flour mixture.
8 Beat in the lemon juice and zest.
9 Spread evenly in the pan.
10 Bake until golden and the top springs back when pressed in the center,for about 25 minutes.
11 Remove from the oven and set on a wire rack while making the meringue.
12 Increase the oven temperature to 450 degrees farenheit.
13 To make the topping: In a large bowl, beat the egg whites until they form soft peaks.
14 Gradually beat in the granulated sugar until the whites are stiff and shiny.
15 Toss the blueberries and confectioners' sugar in a medium bowl.
16 Spread the berries in a single layer over the cake, then spread with the meringue.
17 Bake until the meringue is lightly tipped with brown,for 3 to 5 minutes.
18 Cool completely on a wire rack.
SERVING
19 Cut into 12 rectangles with a sharp knife dipped in hot water and serve from the pan.
1 Place a rack in the center of the oven and heat to 350 degrees farenheit.
2 Lightly butter and flour a 13 X 9-inch baking pan, tapping out the excess flour.
MAKING
3 To make the cake: Stir the flour, baking powder, and salt to combine.
4 In a medium bowl, beat the butter with a handheld electric mixer on high speed until smooth.
5 Add the sugar and beat until light in color and texture,for about 3 minutes.
6 One at a time, beat in the eggs, then the vanilla.
7 On low speed, in two additions, beat in the flour mixture.
8 Beat in the lemon juice and zest.
9 Spread evenly in the pan.
10 Bake until golden and the top springs back when pressed in the center,for about 25 minutes.
11 Remove from the oven and set on a wire rack while making the meringue.
12 Increase the oven temperature to 450 degrees farenheit.
13 To make the topping: In a large bowl, beat the egg whites until they form soft peaks.
14 Gradually beat in the granulated sugar until the whites are stiff and shiny.
15 Toss the blueberries and confectioners' sugar in a medium bowl.
16 Spread the berries in a single layer over the cake, then spread with the meringue.
17 Bake until the meringue is lightly tipped with brown,for 3 to 5 minutes.
18 Cool completely on a wire rack.
SERVING
19 Cut into 12 rectangles with a sharp knife dipped in hot water and serve from the pan.
Chef
