Desserts: Berry Meringue Torte

Berry Meringue Torte


  • 1 eggs, whisked
  • 1 pinch salt
  • 120 g sugar
  • 50 g butter, liquid, left to cool
  • 1 vanilla pod, cut open lengthways, seeds scraped out
  • 3 egg yolk
  • 3 tbsp. Maizena cornflour
  • 75 g shelled ground almonds
  • 1 organic lemon, use grated zest and 3 tbsp of juice
  • 300 g raspberries
  • 3 egg white
  • 200 g white flour
Order the ingredients from COOP@home


Combine the flour, salt and vanilla seeds. Add the butter and, using your hands, rub together to form an evenly crumbly mixture. Stir in the sugar. Add the egg, and mix quickly to create a soft dough – do not knead. Shape the dough to a ball, flatten a little, cover and leave to chill for approx. 30 mins. On a surface lightly dusted with flour, roll out half the dough to the same size as the base of the tin. Place the dough in the prepared tin. Lay the remaining dough as a roll (each approx. 1 1/2 cm Ø) around the rim, press with the fingertips, pull upwards approx. 3 cm. Firmly prick the dough base with a fork, leave to chill for approx. 15 mins.

Beat together the yolks and sugar using the whisk on a hand mixer for approx. 3 mins. until the mixture turns a paler colour. Mix the almonds and cornflour and mix into the egg yolk mixture with the lemon zest, juice and butter. Distribute the mixture over the dough base.

Bake for approx. 20 mins. in the lower half of an oven preheated to 200°C. Turn the oven down to 150°C. Remove the tin and top with the raspberries.

Eiweisse mit dem Salz steif schlagen. Die Hälfte des Zuckers beigeben, weiterschlagen, bis der Eischnee glänzt. Rest beigeben, kurz weiterschlagen. Meringage auf den Beeren verteilen.

Backen: ca. 20 Min. in der oberen Hälfte des vorgeheizten Ofens. Herausnehmen, etwas abkühlen. Formenrand entfernen, auf ein Gitter schieben, auskühlen.


  • Desserts
  • 2h Preparation/cooking time: ca. 35m + Refrigerate: ca. 45m + Bake: ca. 40m
  • Servings For 12 pieces
  • Nutrition 282 Kcal