Shortcake with vanilla and meringue

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Prepare the indicated products. The recipe uses a mold 20 cm in diameter.

2. STEP 2

   

   Beat 2 chicken yolks and 1 white into a deep container, leaving 1 white for the meringue, add 50 g of granulated sugar, 5 g of salt and beat with a whisk or mixer.

3. STEP 3

   

   Heat the butter in a microwave oven or in a water bath, but do not bring it to a boil!

4. STEP 4

   

   Pour the oily mixture into the egg mixture and stir immediately. Add baking powder, sifted wheat flour and vanilla sugar to your taste.

5. STEP 5

   

   Knead into a tight, dense dough and place it in the cold for about 15 minutes, covered with cling film.

6. STEP 6

   

   In another deep container, grind cottage cheese, sour cream, 60 g of sugar, vanilla sugar (to taste), 5 g of salt, 1 chicken egg into a homogeneous mass. You can do this with a fork or an immersion blender.

7. STEP 7

   

   From the chilled dough, form the base into a mold, going over the sides. There is no need to grease the pan - the dough already contains oil.

8. STEP 8

   

   Pour the curd filling into the middle of the mold and smooth it out. Preheat the oven to 200 C and bake the cake in it for 30 minutes, keeping an eye on its surface.

9. STEP 9

   

   While the cake is baking, beat the chicken protein and sugar with a mixer or in the bowl of a food processor. Remove the pie from the oven, cover its surface with whipped egg white and lightly smooth it out. Place back in the oven for 5-7 minutes to bake the meringue.

10. STEP 10

    

    Remove the finished pie and cool at room temperature, and then transfer to the refrigerator.

11. STEP 11

    

    As it cools, caramel “tears” will appear on the surface of the treat! After cooling, cut the pie into portions and serve with tea or coffee.