Sea buckthorn slices with licorice meringue
What you need:
Bottom line:
- 75 g almond flour
- 150 g wheat flour or gluten-free flour
- 125 g cold butter
- 50 g of sugar
- 2 tbsp cold water
- 1 pinch of salt
For cream:
- 1.75 dl. 100% sea buckthorn juice
- 4 eggs
- 270 g of sugar
- 4 tablespoons wheat flour or gluten-free flour
- 70 g melted butter
For meringue :
- 2 pcs. egg white
- 100 g of sugar
- 1 teaspoon fine licorice powder (preferably Bülow)
Course of action:
Bottom:
Put flour, wheat or gluten-free, sugar, almond flour and salt in a bowl.
Cut the cold butter into small pieces and crumble it into the flour until it resembles grated parmesan cheese.
Put it in the fridge for 30 minutes.
Press the dough out into a form lined with baking paper (approx. 20x30 cm). The dough should have an even thickness.
Bake it at 180 degrees for approx. 23 minutes until it is lightly golden.
The oven is now turned down to 160 degrees.
Cream:
Sugar, eggs, sea buckthorn juice and flour are stirred together to a smooth mass.
Then stir in the cooled, melted butter until everything is smooth.
Pour the sea buckthorn cream over the cake base and place it in the middle of the oven at 160 degrees for approx. 20 minutes, keep an eye on it, it shouldn't turn brown, but it shouldn't runny either.
Let it cool slightly in the tin before transferring it to a wire rack and let it cool completely.
Meringue:
Beat the egg whites stiff, add sugar mixed with licorice powder and beat until everything is smooth, stiff and smooth.
Cut the edges of the cake and use them for tastings or coffee the next day.
Cut the cake into oblong slices and decorate with meringue, which is burned with a small gas burner.
