Traditional Cakes
For the shortcrust pastry:
For the blueberry meringue:
For the fruit filling:
A classic shortcrust cake with a delicious fruity twist. Gellwe Blueberry Flavour Pudding Mix gives the light, fluffy meringue a delicate blueberry flavour and a beautiful colour. Fresh blueberries and raspberries add a burst of fruity freshness, while the golden, crumbly pastry topping provides the perfect finishing touch.
Combine the flour, cold butter, baking powder, icing sugar and egg yolks in a large bowl. Quickly knead into a dough or mix using a food processor. If the dough is too dry, add 1–2 tablespoons of cold water.
Divide the dough into two portions, approximately 60% and 40%. Wrap each portion in cling film and place in the freezer for about 30 minutes.
Line a 34 × 24 cm baking tin with baking parchment. Coarsely grate the larger portion of chilled dough directly into the tin, spreading it evenly across the base. Bake in a preheated oven at 190°C for approximately 20 minutes, then leave to cool.
Whisk the egg whites with a pinch of salt until stiff peaks form. Gradually add the icing sugar while continuing to whisk, then beat for another 5 minutes. Add the Gellwe Blueberry Flavour Pudding Mix and briefly mix until combined. Finally, slowly pour in the rapeseed oil in a thin stream, whisking continuously.
Spread the blueberry meringue evenly over the cooled pastry base. Scatter the blueberries and raspberries over the top, gently pressing them into the meringue. Coarsely grate the remaining chilled dough over the fruit to create a crumbly topping.
Bake at 190°C for approximately 40 minutes. Allow the cake to cool completely before slicing and serving.
