Layered Berry Bliss
Ingredients
- 500 g of all-purpose wheat or spelt flour
- 200 g of butter
- 5 egg yolks
- 1/3 cup of sugar (or more if you prefer it sweeter)
- 2 teaspoons of baking powder
- 2 tablespoons of cocoa powder
- 5 egg whites
- 180 g of sugar
- 2 tablespoons of cornstarch
- 350 g of currant jam (
Instructions
- Whip the meringue until stiff, gradually adding sugar. Finally, add the cornstarch and mix until just combined.
- Combine and knead the dough ingredients (using a stand mixer with a hook attachment works well). Shape the dough into a ball.
- Divide the dough into three equal parts, setting aside one light and one dark part in the freezer. Add cocoa to one part and mix until smooth.
- Line the bottom of a 26 cm diameter mold with parchment paper. Press one light part of the dough onto the bottom of the mold.
- Parbake the crust for 10 minutes at 170°C (340°F).
- Once parbaked, spread the jam over the crust, then grate the dark part of the dough over the jam.
- Layer the whipped meringue over the grated dough, followed by grating the remaining light dough.
- Bake in the oven for about 45 minutes at 180°C (350°F). Do not open the oven for 30-40 minutes after baking.
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