This is the cake I needed my meringue for. It’s delicious. It takes a while to make it but it is totally worth it. If you have a spare time and want something really good, this cake is the way to go. Recipe comes from Dorota. Enjoy!
Ingredients for the base:
130 g butter in room temperature (RT)
½ tsp salt
35 ml milk RT
175 g flour
½ tsp icing sugar
1 egg yolk
Mix all the ingredients. Cover the dough with saran foil and refrigerate for at least 2 hours.
Tart form (with removable bottom) size 29 x 20 cm (I used round one) coat with butter and sprinkle with flour. Roll chilled dough to 3 mm thickness and line tart form with it. Poke with a fork. Place a baking paper on top of it and use something to weigh it down like beans, rice or ceramic balls.
Preheat the oven to 220ºC. Lower the temperature to 200ºC, place tart form in it and bake it for 15 minutes. Then take the form out, remove baking paper and place it back in the oven for additional 10-15 minutes (base should be slightly brown).
Take it out of the oven, cool down, remove tart form.
White chocolate cream:
250 g mascarpone
125 ml full cream 36%
4 tbsp white chocolate liquor (I used 3 tbsp of amaretto)
100 g white chocolate, melted in water bath and slightly cooled
Mascarpone and full cream should come straight out the fridge.
Whip the cream, add mascarpone, spoon by spoon and mix with a spatula (do not mix!). Add liquor, still mixing. Add chocolate, mix with spatula until your cream is smooth.
4 tbsp blueberry jam
300 ml full cream 36%, cool
2 tsp icing sugar
400 g blueberries
a few meringues
Spread blueberry jam on the bottom of your cake. Place the white chocolate cream on top of it and refrigerate minimum 4 hours so the cream can settle nicely.
Whip the cream, in the end add sugar. Spread it on top of your white chocolate cream, sprinkle with blueberries and spread the meringues (divided into smaller pieces) on top of them.