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Shortcake with strawberries and meringues

0
1982
Kitchen World
Calorie content 115.8 kcal
Portions 10 port.
Cooking time 110 minutes
Proteins * 7.4 gr.
Fats * 4.6 gr.
Carbohydrates* 20.5 g
* per 100 gr. product
Shortcake with strawberries and meringues
Content

A sandy base that melts in your mouth, juicy and aromatic strawberries hidden under a cap of airy meringue - this is one of the most delicious desserts you can easily prepare in your kitchen. A feature of this recipe is that the shortbread dough is kneaded in melted butter.

Ingredients

Cooking process

step 1 out of 12
Cut the butter into pieces and place in a saucepan. Put on low heat and melt.
step 2 out of 12
Remove the saucepan from heat. Add sugar to melted butter and stir. Then cool the mixture slightly so that the protein does not curdle from the heat.
step 3 out of 12
In a separate bowl, beat the eggs until light foam. For this, it will be convenient to use a whisk. Send the beaten eggs to the cooled butter and stir until smooth. Add baking powder to the flour and sift them into the buttery egg mixture.
step 4 out of 12
Knead the dough, cover or wrap it with cling film and chill for 10-15 minutes in the refrigerator.
step 5 out of 12
Sort the strawberries, discard the spoiled berries and remove the tails. Wash the remaining berries and cut in half.
step 6 out of 12
Sprinkle the prepared berries with cornstarch, unlike potato starch, it will not leave its aftertaste in the finished dessert, but only stabilizes the berries and prevents them from flowing.
step 7 out of 12
Put chilled dough into a split mold with a diameter of 26-30 cm and distribute it evenly over the entire surface of the mold, forming sides with a height of at least 2 cm.
step 8 out of 12
Place strawberries in a sand base. The berry layer should be even.
step 9 out of 12
Prepare the meringue. To do this, at low speed of the mixer, begin to beat the whites. Once they are beaten to a light foam, add the first sugar and increase the beat speed. Gradually add all the sugar needed for the meringue and beat for about 10 minutes until crisp.
step 10 out of 12
Gently transfer the whipped egg whites onto the strawberries. You can give the future meringue a relief with a spatula. This will make the cake even more beautiful.
step 11 out of 12
Place the pie in an oven preheated to 170 ° C and bake for 50-60 minutes. When finished, the meringue should be golden brown.
step 12 out of 12
Remove the finished shortcrust cake with strawberries and meringue from the oven and cool completely at room temperature, after which it can be served.
Bon Appetit!

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