Shortcrust pastry, sour berries, fluffy meringue. Blueberry Delicja will reign supreme on the table

Can’t decide what you like best – shortcrust meringue, sour fruit or shortcrust pastry? You don’t have to choose. Here is a recipe that combines all these elements to create a perfect whole. A dessert with which coffee and tea will taste like never before.

Berry Delicja perfect for the holiday table. Here’s your chance to try this recipe. If you do it once, you will definitely want to come back to it.

To prepare the Jagodowa Delicja cake you need:

• 250 g of wheat flour,
• 125 g of butter (at room temperature),
• 60 g of powdered sugar,
• 1 teaspoon of baking powder,
• 1-2 tablespoons of sour cream (optional),
• 3 eggs,
• a pinch of salt,
• 150 g of fine sugar (+ to sweeten the berries),
• 400 g of frozen blueberries,
• 3 tablespoons of semolina.

Separate the whites from the yolks. Combine flour, powdered sugar, baking powder, butter and egg yolks in a bowl. Knead all ingredients into a smooth dough. If, after combining the ingredients, you find that the dough is too dry and loose, add some sour cream. Form the dough into a ball, wrap it in cling film and put it in the fridge for half an hour.

Beat the egg whites with sugar and a pinch of salt. Combine all ingredients at once. Beat for about 10 minutes with a mixer at medium speed. You will not get stiff foam, but a thick, creamy mass.

Line the bottom of a sized baking tray with the cooled dough 24×24 cm. Prick them with a fork. Sprinkle the semolina evenly on the dough (it will absorb excess juice from the berries), and then – the berries. If you like sweets and use quite sour fruit, you can additionally sprinkle them with 2-3 tablespoons of sugar. Place a layer of egg whites on the berry layer and smooth it out.

Place the cake in the preheated oven 170°C. Bake for about 50 minutes – the meringue should be golden brown on top. After baking, turn off the oven and leave the cake to cool (with the door slightly ajar).

Source: Terazgotuje.pl