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.