Pumpkin-lemon pie with a protein "cap"

Category: Bakery products
Pumpkin-lemon pie with a squirrel cap

Ingredients

Dough
Butter (room temperature) 130 g
Yolks 2 pcs.
Sugar 80 g
Flour / s 200 g
Filling
Pumpkin (peeled weight) 400 g
Lemon 1 PC.
Sugar 80 g
Corn starch 1 tbsp. l. with a slide
Protein "cap"
Protein 2 pcs.
Sugar 80 g
Vanillin chips.

Cooking method

  • Pumpkin-lemon pie with a squirrel capDivide the eggs into whites and yolks. Put the proteins in the refrigerator. Add room temperature butter, sugar, yolks and flour to a bowl.
  • Pumpkin-lemon pie with a squirrel capKnead a smooth dough that does not stick to your hands.
  • Pumpkin-lemon pie with a squirrel capCover with a food bag and refrigerate for 15 minutes.
  • Pumpkin-lemon pie with a squirrel capThen distribute the dough over a greased baking dish. I have silicone, 20 cm in diameter, 4 cm high. Put in a preheated oven to 200 degrees for 15 minutes.
  • Pumpkin-lemon pie with a squirrel capWhile the dough is baking, prepare the filling. Grate the peeled pumpkin on a coarse grater.
  • Pumpkin-lemon pie with a squirrel capCut the lemon together with the peel into circles, remove the seeds. Cut the circles in half and fold into a blender. Add sugar and chop until smooth.
  • Pumpkin-lemon pie with a squirrel capPut on the grated pumpkin, add starch and stir.
  • Pumpkin-lemon pie with a squirrel capBy this time, the dough is slightly baked. Take it out of the oven.
  • Pumpkin-lemon pie with a squirrel capLay out the filling. Reduce the temperature to 180 degrees. Place the pie in the oven and bake for 25 minutes.
  • Pumpkin-lemon pie with a squirrel capAs the timer rings, we don't get the cake out of the oven and don't turn off the oven - let it bake still. We take out the proteins and beat until medium peaks.
  • Pumpkin-lemon pie with a squirrel capThen add vanillin and, without ceasing to beat, add sugar in 3 steps. Beat the whites until strong peaks.
  • Pumpkin-lemon pie with a squirrel capNow we get the pie out of the oven on the table. Raise the temperature to 200 degrees.
  • Pumpkin-lemon pie with a squirrel capPut the whipped egg whites on the cake and with a spoon in different places, as it were, slap and raise so that the surface becomes uneven. We put the pie in the oven for 5 minutes until a slight blush appears on the proteins.
    Take out the finished cake and let it cool completely in the form. Otherwise, you risk breaking it.
  • Bon Appetit!
  • Pumpkin-lemon pie with a squirrel cap
  • Pumpkin-lemon pie with a squirrel cap
  • Pumpkin-lemon pie with a squirrel cap

The dish is designed for

Pie with a diameter of 20 cm

Time for preparing:

1 hour

Cooking program:

Mixer, oven

Note

For the recipe I thank the wonderful girl Olesya from Tomsk, who introduced me to him. This is our favorite pumpkin pastry, and lemon goes well with it and complements the taste. Very juicy pie with crunchy shortcrust pastry under a protein "cap".

Elena Vasilisovna
Checkmark, well, just no words !!!! Thanks for the recipe, I took it to the folder (from the word "capital")
yasmin
What a recipe, what kind of cake, wow, drooling)))) I love pumpkin. It's time for the pie. Thank you.
galchonok
Elena Vasilisovna, Yasmin, to your health! I would be glad if the recipe comes in handy. Thanks for your attention to the pie
kristina1
galchonok, Check mark, very airy and pretty cake. thanks ..
galchonok
Kristinochka, to your health! Thank you

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