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Open shortcrust pastry pie with lingonberries

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709
Kitchen World
Calorie content 212.7 kcal
Portions 6 port.
Cooking time 60 minutes
Proteins * 8.6 gr.
Fats * 7.4 gr.
Carbohydrates* 36.2 g
* per 100 gr. product
Open shortcrust pastry pie with lingonberries
Content

Lingonberries are laid out on the base of shortcrust pastry, mixed with whipped proteins and everything is baked for about 30 minutes. It turns out a very unusual and delicious cake.

Ingredients

Cooking process

step 1 out of 8
For shortcrust pastry, grind butter with powdered sugar. Then add one yolk and mix well. Add wheat flour, salt in portions and knead the dough. Distribute it evenly over the baking dish and send it to the refrigerator for 20 minutes. After this time, we put cereals on the dough (for the load) and send the form to the cold oven. We heat it up to 180 ° C and bake for about 10-15 minutes with a load and 5 minutes without it, so that the bottom dries up.
step 2 out of 8
Let's start cooking the meringue. Separate the whites from the yolks.
step 3 out of 8
Add one pinch of salt and beat with a mixer on medium speed until light foam forms. Then add granulated sugar and beat for another 5 minutes at high speed.
step 4 out of 8
You should get a thick mass with strong peaks.
step 5 out of 8
We transfer about 1/3 of the meringue to another container, and add lingonberries to the remaining mass and mix gently so that the proteins do not fall off.
step 6 out of 8
We transfer the resulting mixture to a sand base.
step 7 out of 8
Lay out the remaining meringue on top and distribute it evenly over the surface.
step 8 out of 8
Preheat the oven to 180 ° C and bake the cake for half an hour. Its top should be crispy and the middle should be baked. Cut into portions and serve with tea or coffee. Bon Appetit!

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