Rose-Hip Meringue Cake

Submitted by Monica Karpinski

"This was passed on from a friend and collegaue Dorthe Nielsen, and sure did pack a punch. Rose hip jam can be difficult to come by, so you can either try to make it yourself or use a different jam. I used apricot jam and it turned out fine!"

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 4

ingredients

• 125 g butter
• 125 g sugar
• 4 egg yolks
• 300 g flour
• 2 teaspoons baking powder
• 150 ml milk
• 5 tablespoons rose hip jam
• 4 egg whites
• 250 g sugar

directions

1. Mix the butter and 125g sugar well.
2. Stir in the egg yolks one by one. Mix the flour and the baking powder, and then mix it into the egg yolk mixture alternately with the milk.
3. Cover the bottom of a greased 23 x 33cm baking tray with the mixture you've just made.
4. Bake for 15 minutes at 170 degrees celcius (or gas mark 4), or until the surface is firm.
5. Once firm, leave the base to cool slightly. Then, cover it with a layer of rose hip jam.
6. For the meringue, beat the egg whites until they are stiff, and then whip in the remaining sugar.
7. Layer the meringue on top of the jam.
8. Bake for 30 minutes at 150 degrees celcius (or gas mark 2), or until the meringue is stiff and golden.