Ingredients
5 eggs
175 g sugar
250 g butter
230 ml egg liqueur
1 pack baking powder
375 g flour
120 g hazelnuts (grated and roasted)
250 g blueberry
1 vanilla pulp
For the meringue
4 egg white
1 pinch salt
100 g powdered sugar
2 handful of blueberries for decoration
non-stick bakery paper
You can’t go wrong with flat cakes! Especially with a subtle mass like this juicy flat cake bottom of our blueberry flat cake. It has been refined with nuts and egg liqueur and it is just to die for. My hint for all kind of flat cakes: moisten sheet or springform pan with water, this way bakery paper keeps sticking.
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