Quite easily prepared and does not require a lot of products and time to prepare. The result is a soft, tender dough and lots of tasty toppings. We are very fond of this pie, I love it for the speed and ease of preparation, and my family love it for the taste.
Cake with jam and meringue.
INGREDIENTS
Dough:
Egg yolks 2 pcs.
Sugar -50gr.
Vanilla sugar -10gr.
Sour -100gr.
Butter - 100g.
-130gr flour.
-1 teaspoon baking powder
For filling:
-200-300gr jam.
Starches - on request
For the meringue:
Egg white, 2 pieces.
Powdered sugar -80gr.
Citric acid -1 / 4ch.l.
COOKING METHOD
Unit 2 protein and egg yolk proteins remove aside. 100 grams of butter melted. In a bowl put 2 egg yolks, add 50 grams of sugar 10 grams of vanilla sugar.
Whisk mixer until bleaching, add 100 grams of sour cream and 100 grams of melted butter.
All the mix with a mixer. We measure out 130 grams of flour and add 1 tsp baking powder, stir. Add the flour with the baking powder to the batter and mix.
Form the lubricating oil I have detachable diameter of 24 cm. Distribute the dough on the form. We put in a preheated oven and bake for 20 minutes at a temperature of 200 degrees.
During this time, prepare the meringue. In a bowl pour 2protein, beat to foam appearance. Now slowly add 80 grams of powdered sugar. I love cakes with sour so the proteins add a little citric acid. Beat until persistent peaks.
It took 20 minutes for our billet cake is ready, get it out of the oven and smeared with jam. Better to take a slightly sour taste. Today I apricot jam, a little watery, so it does not rastoksya on the cake, I sprinkle the cake starch. 1-2 tsp spoon.
Put on top of the meringue, it is possible by means of a confectionery syringe or simply using a conventional bag or file cutting edge.
We put more time in the oven and bake at 200 degrees for 15 minutes. Meringue on top should browns, and inside remains soft and gentle.
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Details and cooking detail you can see in my very brief video below.
Bon Appetit!