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Redcurrant and meringue pie

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946
Kitchen World
Calorie content 140.7 kcal
Portions 8 port.
Cooking time 90 minutes
Proteins * 7.1 gr.
Fats * 4.7 gr.
Carbohydrates* 30.7 g
* per 100 gr. product
Redcurrant and meringue pie
Content

The frozen protein mass, otherwise called meringue, better than any other component, creates an elegant appearance of the pie, highlighting the berries against its background. And in addition to these qualities, it crunches very pleasantly, which children really like.

Ingredients

Cooking process

step 1 out of 8
To prepare the cake, we first need to separate the yolks from the whites, placing them in separate containers. We will also immediately prepare the lemon zest. Rub the thoroughly washed fruit on a fine grater to get about 1-2 teaspoons of zest.
step 2 out of 8
Let's move on to making shortbread dough. To do this, combine the flour sifted with baking powder with chopped butter and grind until fine crumbs are formed. It is important at this stage that the butter is frozen, otherwise the dough will stick together.
step 3 out of 8
Add egg yolks, granulated sugar and prepared lemon zest to a container with crumbs. Knead the dough as quickly as possible so that the butter does not melt in the process. We form a lump from the resulting mass and wrap it in a plastic bag or cling film. Then we leave the dough in the refrigerator for about 30 minutes. In the meantime, let's get down to stuffing.
step 4 out of 8
Remove the red currant berries from the branches, rinse thoroughly and dry them, putting them on a paper towel
step 5 out of 8
Then beat the proteins set aside together with salt until stable peaks are formed. Then, without stopping whipping, add cornstarch to them. Combine the protein mass with dried berries.
step 6 out of 8
In parallel with this, we heat the oven to 180 degrees and roll out the chilled dough. Then we distribute the dough layer as evenly as possible over the oiled form. We bake the cake until fully cooked.
step 7 out of 8
After that, spread the protein-berry filling on the finished shortbread cake, evenly distributing it over the entire surface, and bake for another 10 minutes.
step 8 out of 8
After 10 minutes, open the oven door slightly, but leave the cake inside and dry it for 15 minutes. After this time, your cake will definitely be ready.
We wish you bon appetite!

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