Biscuit-cake with jam and meringue

Category: Confectionery
Biscuit-cake with jam and meringue

Ingredients

Dough
Pressed yeast 8 g
Salt pinch
Yolks 1 large
Butter 80 g
Flour 110 g
Vanilla sugar 1 pack
Sugar (for crumbling cookies) 100 g
Filling
Candied orange peel
Jam (jam) thick apricot or strawberry 150-200 g
Protein 1 large
Nuts (optional) 0.5 stack

Cooking method

  • I have a cookie with a filling that everyone likes very much. Of course, this recipe is not very fast in time, but believe me, these are very tasty cookies. I spent a long time choosing the ingredients and the recipe until I got what I like.
  • So...
  • Sprinkle the yeast with salt. Mix oil, yolks, flour. Add yeast.
  • The dough will be soft.
  • Roll out to 0.5 cm thick and cut the cookies to the desired size. I usually have about 4.5 cm. Dip in sugar and bake until golden brown at 180aboutFROM.
  • This recipe made a standard cookie sheet (30 pieces). When baking, the cookies hardly increase in size.
  • Biscuit-cake with jam and meringueChop candied fruits finely. Mix with jam. Place on top of each cookie.
    Biscuit-cake with jam and meringueWell, or put candied fruit on each cookie first, and then jam on top. This time I found a jam of the year before last, very thick, I laid it out in pieces.
    Biscuit-cake with jam and meringueBeat the whites with sugar until hard peaks, add the nuts and put a layer of whipped whites on top of each cookie (you can fill a pastry bag with whites, cut off a corner and squeeze out the whites, but then the nuts should be finely ground so that they don't get stuck in the hole in the bag) I often spread the whites with two teaspoons, and then take each cookie in my hand and use a teaspoon to distribute the whipped protein over the liver in a circular motion, trying to close the jam.
    Biscuit-cake with jam and meringueBake at 150aboutFrom until the proteins harden. Proteins increase in volume during baking.
    I remembered about nuts late, so I sprinkled some of the cookies with nuts before baking.
  • By the way, the cookies are very tasty even without nuts.
  • My proteins harden quickly enough (I think everyone knows that the more sugar in proteins, the faster they harden).

Note

For the basis of this product, you can take a recipe for any shortbread cookie. But I like it.

nila
Tanya, but this is my favorite cookie, or cake, from my childhood
And I had already forgotten about him completely. But they often ran with a friend to a cafe near our house and bought such a cake. Only often it happened that one for two. Because 22 kopecks were big money for us then, we got a penny for lunch at school, and it was not always possible to save money and buy a whole cake for each.
Thank you, I take it to the bookmarks
Tatyana100
Nelya, thanks! I would be glad if the recipe comes in handy.

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