Delicious CRANBERRY pie with meringue. Shortcrust pastry, pleasant cranberry sourness and sweet, airy meringue! Wonderful cake!
Ingredients
- Dough
- 230 gr flour
- 200 gr butter
- 2 tablespoons sugar
- 3 pcs yolk
- Filling
- 250 gr cranberries
- 100 gr sugar
- 1.5 tablespoons starch
- Meringue
- 3 squirrels
- 100 gr sugar
How to cook
To prepare this delicious cake, you need to separate the whites from the yolks. Protein, no dough preparation time, put in the refrigerator.
Add sugar to the yolks, grind and whisk lightly.
Sift the flour through a sieve. Grind the butter with flour until it becomes a greasy crumb. Combine the two mixtures and knead the dough.
We put the dough into a mold, forming the sides. We prick the bottom of the pie with a fork so that the dough does not swell. We send the base of the pie into an oven preheated to 180 degrees for 15-20 minutes.
We wash the cranberries (I have frozen ones) with warm water, mix with sugar, slightly knead with a crush or an immersion blender, leaving some of the berries intact. Add starch and stir the berry mixture until the sugar and starch are dissolved.
Whisk the whites, gradually adding sugar, until stable peaks.
Remove the finished cake base from the oven, place the cranberries on it. Put the whipped whites on top of the cranberries - the berry must be completely covered. Then put the dish in the oven and keep it there until the top acquires a pleasant light brown color (20-30 minutes).
Cool cake completely and remove from mold.
Delicious pie with a pleasant cranberry sourness and sweet meringue is ready!
Watch my short video recipe link
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