Delicate, juicy, aromatic cake. Despite the large amount of butter in the dough, there is no greasy feeling. #baking #pie #lemon
Ingredients: lemon, sugar, egg, butter, olive oil, flour, baking powder, raspberry, meringue:, egg white, sugar
Cooking method:
🔰 Remove the zest from the lemons, squeeze the juice from half of the lemon. 🔰Add 50 g of sugar from the total and rub with your hands with the zest. This is necessary in order for the zest to give more essential oils to the sugar. 🔰Add the rest of the sugar and stir.
🔰Add the eggs to the sugar and beat for 5 minutes until fluffy. 🔰Sift flour with baking powder and mix the dough at low mixer speed. 🔰Add heavily softened butter and olive oil, lemon juice. ⚠️The original recipe uses Ligurian olive oil, which tastes the most delicate. If you don't like the taste of olive oil, it is better to add refined vegetable oil. I added a mixture of olive and vegetable oils. 🔰Stir the dough at low mixer speeds.
🔰Lubricate a 22 cm diameter pan with oil. 🔰 Pour half of the dough. Spread the raspberries over the dough. I have it frozen. 🔰 Gently pour the remaining dough over the raspberries. 🔰Bake at 175 degrees 35-45 minutes. ⚠️ My pie rose very well, the middle was baked for a long time. It took 45 minutes to bake.
You can sprinkle the cake with icing sugar and garnish with raspberries. But it's much more fun to make a meringue pie. 🔰For the meringue, beat the protein until a soapy foam, then, continuing to beat, gradually add sugar. 🔰Cover the finished cake moderately. Use a spatula or spoon to make waves on the merengue. 🔰Put under the grill or top ten in an electric stove for 2-3 minutes. ⚠️ You must not leave the stove, because meringue can burn very quickly. 🔰 Decorate the finished cake with raspberries.