【Blueberry Meringue Cake】Elevate the cake’s temperament in one simple step

Overview

Blueberry Meringue Cake. I love the sour and sweet taste of blueberries. After baking, the lavender syrup penetrates into the cake. I made a simple puff pastry. Brown sugar and coconut shreds form a perfect match between the lips and the cake. The original recipe is from "The Taste of London". Changes have been made, and some of the ingredients have been replaced, added or subtracted. I have tried candied date puff pastry cake before. I have a small suggestion. In addition to the basic ingredients, the puff pastry is more suitable for adding moist ingredients

Tags

• baking
• cake
• afternoon tea
• baking powder
• blueberry
• egg liquid
• frozen butter
• low gluten flour
• softened butter
• yogurt
• brown sugar
• powdered sugar
• salt
• shredded coconut

Ingredients

Steps

1. 1 Prepare puff pastry ingredients A (the butter should be harder)

   

2. 2 Mix all the ingredients; knead into fine particles with your hands; cover with plastic wrap and refrigerate until later

   

3. 3 Prepare basic ingredients B (soften butter in advance; mix and sift low-gluten flour, baking powder, and salt; beat egg liquid)

   

4. 4 Beat butter until creamy; add powdered sugar in two batches and beat until fluffy

   

5. 5 Add the egg liquid in 3-4 batches and beat evenly (make sure it is fully mixed before adding the next time)

   

6. 6 Add yogurt in 3-4 batches and beat evenly

   

7. 7 Mix and sift the powder and add

   

8. 8 Add blueberries (reserve about 10)

   

9. 9 Pour the batter into the mold lined with greaseproof paper

   

10. 10 Mix remaining blueberries with meringue

    

11. 11 Sprinkle the puff pastry on the batter and place it in the preheated oven at 170 degrees Celsius for 50-60 minutes

    

12. 12 Take out of the oven, cool and store in a sealed container