Monday, September 21, 2015

Blueberry Oatmeal Sheet Cake with Meringue Lattice

Meringue lattice people. Meringue lattice. I did not even know this was possible until I saw it in a German cooking magazine. I knew then and there I had to make one.

This beautiful sheet cake uses a whopping three pounds of fresh blueberries and serves an army of 24. Oatmeal is used in the crust of the cake as well as in the meringue itself. 

The meringue lattice is much easier to create than the dough version. Bake time in minimal and the cake comes together quickly.
Blueberry Oatmeal Sheet Cake with 
Meringue Lattice
Prep Time: 35 minutes
Bake Time: 25 minutes 
Yield: 24 pieces 

For the crust:
  • 1 cup (2 sticks) unsalted butter
  • 1 cup white granulated sugar
  • 1 tablespoon pure vanilla extract 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup oatmeal (quick oats)
  • 1 + 3/4 cups all-purpose flour
  • 3 teaspoons baking powder
For the Filling:
  • 3 pounds fresh blueberries
For the meringue lattice:
  • 4 egg whites
  • pinch of salt and/or cream of tartar 
  • 1 cup white granulated sugar
  • 2 tablespoons oatmeal (quick oats)
  • Preheat the oven to 350 degrees F. Layer a sheet cake pan (17'x11") with parchment paper and grease the paper. 
  • To make the cake base, place the unsalted butter, white granulated sugar, pure vanilla
  • extract and salt in a mixing bowl. Use the whisk attachment, beat until creamy. 
  • Add the eggs one at a time, making sure each one is fully incorporated into the batter before adding the next. 
  • In a separate bowl whisk together the flour, baking powder and oatmeal. 
  • Add the dry ingredients slowly, a bit at a time until just incorporated. Use a spatula to spread the batter out evenly onto the prepared greased sheet cake pan. 
  • Place in the oven and bake for 15 minutes, until the cake turns slightly golden brown. Remove from the oven and let cool completely.
  • Spread the fresh blueberries evenly over the top of the cake base. 
  • Using the whisk attachment, whip the egg whites at high speed in the bowl of a mixer. Add a pinch of salt or cream of tartar to help stabilize the whites. When the whites turn foamy, slowly pour in the white granulated sugar. Add the oatmeal. When the mixture becomes glossy and stiff peaks have formed, turn off the mixer. 
  • Preheat the oven to 400 degrees F.
  • Load the mixture into a disposable pastry bag fitted with a large round tip. 
  • Starting at one corner of the blueberry cake, pipe meringue evenly spaced lines diagonally across the pan all the way to the opposite diagonal corner. Repeat from the opposite corner to form a lattice across the sheet cake. 
  • Place in oven and bake for 10 minutes or until the meringue turns slightly golden brown. 
  • Remove from oven and let cool for 10 minutes before slicing and seeing right out of the pan. 
  • For decorating, scatter some dry oatmeal flakes over the top of the cake.

1 comment:

  1. This looks amazing - yummy! And not too difficult to bake - even for a non-pro. Thanks for sharing, will check out your page too.


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