We bake the second weekend!
It seemed that a combination of completely incompatible products was a failure. However, in this case it is just the opposite - an incredible success! This dessert with berry filling, shortbread cakes, jam and meringue is just the top of homemade confectionery.
A special taste, like a special chic, with which you can please your family or prepare for meeting guests.
Cake ingredients:
200 gr. butter
300 gr. flour
4 egg yolks
1 hour l. vanilla sugar
5 gr. baking powder
50 gr. Sahara
For the cream:
2 egg yolks
400 ml milk
40 gr. Sahara
1 hour l. vanilla sugar
40 gr. potato or corn starch
150 gr. butter
For meringue:
180 g powdered sugar
10 gr. starch (any)
4 egg whites
Additionally:
400 gr. thick berry jam or frozen berries (black currant, blackberry, plum)
ground hazelnuts or walnuts
How to cook:
1. For the dough, beat the egg yolks with sugar + vanilla. Separately sweep the flour with a baking powder, and then chop with butter into crumbs.
Combine both parts, knead the shortbread dough. If it turns out to be very crumbly, then you can gradually add cold water to it. But no more than 1-2 tbsp. l.
2. Cover a rectangular baking dish with parchment and grease it with butter. Take a lump of dough, place it in a baking sheet and distribute it in an even layer over the entire surface of the mold with warm, dry hands. Prick with a fork to avoid swelling.
3. Spread a layer of berry filling on top (mashed frozen berries) or generously grease the dough with currant jam.
4. Cooking meringues. To do this, beat 4 proteins with powdered sugar, add starch to the loan. Continue whisking until a smooth, elastic meringue is obtained.
Cover the finished meringue with an even layer on the berry filling.
5. Put the mold with the workpiece in an oven preheated to 180 degrees for 40 minutes.
You can cover the mold with parchment paper or foil to prevent the meringue from burning.
6. Now the cream. Pour water into a large saucepan and install a smaller one in which the cream will be prepared.
Pour in cold milk, add sugar, add 2 yolks, starch and beat well all the ingredients.
7. Put the structure on low heat and stirring continuously, cook until the cream thickens. Remove the small saucepan from the large one and cool the cream. Pour vanilla sugar into it.
You can cool the cream on ice or in a bowl of cold water, stirring constantly, so that no foam forms on the surface of the cream and water does not get into it.
8. Remove the finished cake from the oven, let it cool right in the mold.
Then carefully remove, remove the paper. Cut the layer into 2 equal parts.
9. Whisk in a soft cream butter and combine it a little with the cooled and whipped custard.
Beat the cream with a whisk or mixer until fluffy.
10. Lubricate one half of the cake, right on the meringue, with all the cream and carefully place the second cake on top. The layer of cream should be quite large.
11. Put the dessert in the refrigerator for 3-5 hours to cool down completely and the custard to thicken.
12. Cake "Pani Walewska" is ready! But if you wish, you can sprinkle it with ground nuts.
Enjoy your tea!
Good luck to you!
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It's not difficult for you, but I'm pleased :)))
Thanks for reading to the end!