Raspberry pie filling.

Cake with frozen raspberries

Baking at home recipes.

Raspberry pie filling. A tender and fragrant cake with raspberries and meringues will please not only your relatives, but you. After all, the hassle with its preparation is almost none.
Pies with raspberries are fragrant and delicious pastries, which you can cook not only during the ripening season of this beautiful and fragrant berry, but also in winter, from frozen raspberries.
The cake, the recipe of which I share today with you, is very simple to prepare, and it turns out to be incredibly tasty. Friable short pastry with an interlayer of airy, snow-white meringue with the addition of fragrant raspberries. Try it!

Raspberry pie filling.

Ingredients

Dough:
Flour — 400 g
Butter (room temperature) — 250 g
Sugar powder — 100 g
Yolks — 5 pcs.
Baking Powder — 1 tsp (with slide)

Filling:
Proteins — 5 pcs.
Sugar powder — 100 g
Vegetable oil (refined) — 50 ml
Corn starch — 30 g
Vanilla sugar — 10 g
Raspberry — 200-250 g

Raspberry pie filling.

Cooking process

For a pie with frozen raspberries we will prepare the products according to the list.
We prepare the dough for the base. In the tank, mix flour with baking powder, add butter (room temperature). We rub our hands in crumbs, pour in powdered sugar, gently mix.
Now put the yolks in the container.
We quickly collect the dough in a ball (do not poke!), Then cut into two unequal pieces: 2/3 and 1/3.

For the pie, prepare the shape 25 by 25 cm. We cover it with baking paper. We put a large piece of dough into a mold, distribute it with our hands or roll it out with a special roller. A smaller piece of dough wrapped in a film and together with the form we clean in the refrigerator for half an hour or more.
Then we put the mold with the dough in a preheated to 180 degree oven. Bake for 15-20 minutes, until lightly bruised. Then we cool the cake.

Let’s do the meringue.
We beat the proteins for 5-10 minutes — until soft peaks, pouring vanilla sugar and powdered sugar in portions. The whipping time depends on the power of the mixer. It took me 5 minutes.
Without stopping to beat, in portions we introduce cornstarch.
At the end of whipping, pour a thin trickle of vegetable oil. Beat until the oil is distributed.

We lay out the merengue for the cooled cake. When properly whipped, a thick mass is obtained. Level the layer merengu in shape.
Then we spread the berry. I use frozen raspberries (do not defrost).
Gently push the berries into the meringue.
On top of this beauty on a large grater rubbing a smaller piece of dough.

We put the pie with frozen raspberries in a preheated to 180 degree oven. Bake for 30-40 minutes, until blanching.
Completely cool the cake, cut into portions, serve, sprinkled with powdered sugar.
Raspberry pie with meringue turns tender and unrealistically tasty.

 

Raspberry pie filling.

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