Meringue cake

Meringue cake

Category: Bakery products

Ingredients
DOUGH:
Wheat flour	4 tbsp. (faceted glass)
Sugar	1.5 tbsp.
Margarine	1 pack 200 g
Butter	100 g
Rast. oil	2 tbsp. l.
Yolks	4 things.
Sour cream	200 g
Quench soda with vinegar (lemon juice 0.5 lemon)	0.5 tsp

Cooking method

• Although the soda is quenched with acid in the recipe, I sift the flour in a separate bowl and add the dry soda to the flour, and add lemon juice to the liquid ingredients. It is noticed that the dough in this case is more fluffy and crumbly, since the chemical. the reaction occurs precisely at the time of kneading and baking.
• So, in a large container, with a mixer, I mix the yolks with sugar, add SOFT margarine and butter, grind so that no lumps are present, then sour cream, rast. oil and lemon. the juice. I gradually add flour and soda to the liquid ingredients. At first, all this is easily beaten with a mixer, then the dough becomes thick and I stir it with a spoon.
• Divide the dough into two Unequal parts 1/3 and 2/3. Put most of it on a baking sheet, put the filling and cover with a thin layer of the remaining dough.
• FEATURE! The dough is O-VERY soft. None of my attempts to roll it out with a rolling pin have ever been successful. After a lot of agony, I came up with a simple HOW.
• On a greased baking sheet I spread such piles for myself, so that evenly, and then with wet hands I simply spread the dough in an even layer. Achieving a mirror-like surface is completely optional.A thin layer, which is on top of the filling, I either
• 1. I put it in a polyet. package, roll it into a layer of the desired thickness and put it in the freezer (while I am doing the first layer and filling), then I just spread the hardened layer on the cake.
• 2. I put a piece in the freezer, and then tear off the pieces and with wet hands flatten them into 2-3mm thick cakes and cover the filling in random order.
• 1st way is better. I do not advise freezing and grating, as originally suggested in the recipe. For example, I never succeeded. The dough is defrosted and spread on a grater like on a sandwich.
• FILLING.
• Original.
• Grate 3-4 apples on a coarse grater, add lemon grated with skin, mix with sugar (to taste)
• Options.
• Crushed nuts, grated apples, cinnamon, apple jam.
• Dense apricot, apple, plum, etc. jam.
• It turns out very tasty if you grease the pie with a thin layer of jam, and put apples and nuts grated with lemon on top. In short, the more the better. But this is a matter of taste and chance (what's in the fridge goes well)
• The oven is preheated to 200. From the oven at temp. 180-160. C. This means heating well, and gradually slowing down during baking. You can just 180. C In any case, you need to follow. Furnace for about 40 min. then take out and cover WITHOUT:
• Beat 4 egg whites with 1/2 cup sugar.
• Put in the oven again at 160. C for 15-25 minutes. Leave to dry in the oven. We must follow. This is a very delicate moment. Bizet should dry out and bake a little, but not burn out. Best of all on convection mode, if available. If the pie starts to burn from the bottom, and the bizet is still quite raw, you can put a baking sheet with water on the lower level of the oven.
• You need to cut the cake with a hot, wet knife. Dip a knife in boiling water.

Note

Dedicated to the HAIRPIN ...

A wonderful recipe for a shortbread cake, tested by generations, children, adults, guests and households, as well as pets, suitable for both a feast and the world.

The cake is not complicated, besides, I have described all the nuances. It should work right away. And considering WHAT (y) cooks live on this site ...

Bon Appetit everyone

Photo Hairpin

[Conclusion.]

Well, I made it! I will not upload pictures, the receipt is not very successful. My mistakes:
one.Didn't divide the parts correctly. I took the poppy with the filling (I always take it, my daughter loves it), but the remaining dough was so small that I could not even cover the poppy with an even layer;
2. The meringue did not work because of an attempt to beat it with Magic. Magic is not intended for this, and I was left without proteins;
3. I did not take the form correctly. One seemed too big, took a smaller, rectangular one ... It turned out to be too small, and in the oven ... it was very bad.

Conclusion. But my husband liked the result. Actually, he likes everything that I cook, he just sometimes likes the plate is empty, and sometimes he likes it, and the plate ... is far from empty ... This plate was empty. And I liked it. I got the dough ... some kind of half-sand, half-biscuit ... Let's try further.

1. In general, I would very much like to see a photo with the original;
2. Faceted glass. Which one? I've seen only one in my life - 200 ml. But my older generation says that they were 160, 180, 200 and 250. In my 66 book, a glass is 250 ml. And my faceted one is 200 ml. I took 200 ml. I mean, a faceted glass is still not a measure;
3. From the lessons Tortyzhki realized that for a good whipping of whites you need in the end add lemon juice or citric acid. So it will be stronger.
4. But I don't like the name. Here, for example, Vienna dough, Khrushchev dough, Winter Palace, etc. I propose to rename it after all (I am capricious) Let's rename it all the same ... I don’t know ... Cake (after all, this is not a cake, it seems to me ) "Snowy" ... well, I don't know ... "Snow Maiden" ... it seems to me that it should look like something like that ... "Twisted" ... "Snowfall" ... For some reason I I imagine so ... with meringue ...

And so everything is fine. The fact that I did not succeed with the form does not matter, the main thing is that it is being burst !!!

Hairpin, thanks for trying. It's a pity that it didn't work out. You can rename it, but it's like another name for an adult child. I've been baking it for 20 years now and it's called Meringue. I will have an associative shock. The ideal filling is an apple with lemon. It turns out juicy and sour, since the dough is sweet, it turns out some piquancy.
Measured a faceted glass - 200 ml.
The top layer does not have to be continuous. For me it looks like petals folded with openwork ornament. The filling peeps out. It's just that the poppy dries up, and the jam, on the contrary, evaporates and gets better.
In any case, it's very nice that you liked it.

Only term didn't work still not appropriate. It turned out to be tasteful, and the shape ...
Have you seen my attempt to make a Karl Marx and Friedrich Engels custard biscuit? It turned out very life-affirming!
It's here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8956.420

I succeed in almost everything on the third try, but then ...

Take two!



But right away with the meringue - I didn't dare ... The meringue will be separate!

Hairpin, thanks for your persistence. Very nice pie, but without filling? this is shortbread dough. Did you like it?

I’m okay, this is not a cretery. My daughter and husband liked him. It's always more difficult with my daughter ... She flatly refused to eat the biscuit. And from the filling it is only poppy ...

That's not all. I want to try it with stevia. I need a cake without whipped proteins. And in yours it is just not. I just can't find stevia.

So, it looks like you dedicated it to me with all your heart! Otherwise, it would not have worked so well.

I also want to get used to covering meringues (I have practically learned how to make meringues). Only I have a shape like the Winter Palace diamond ... It will be very similar ... I'm afraid they might beat me out of that Temko ...

Dear Fadeeva! This is VERY, VERY TASTY! I did everything according to the recipe given. A bit longer than I expected. BUT the result exceeded my expectations. The pie was baked about 10 minutes ago, and I am happy to eat the 2nd portion. AWESOME !!! Just an OASIS OF PLEASURE

[ks372]

ks372
With meringue?

AHA! It turned out very tender, only for the whole portion of the pie I made a meringue from 2 proteins (and 2 more will go into protein baguettes).It seemed to me quite enough. And one more thing: you can do it in half a portion - otherwise it turns out a big pie. Today I had to carry half to work. In the evening I can post a photo, if interested. Yes, and the dough, indeed, is soft - and I rolled it out on a sheet of baking paper, and then put everything together on the wire rack and into the oven.

Take three !!!




I didn't whip sugar in the meringue again

Morning horse ...

[Great and Wise Cake]

I only have one problem - I didn't get a good meringue cake, but a good cake + good meringue. That is, they are somehow not together, but each on its own ... But I did the meringue, as we are taught Great and Wise Cake... That is, I took 267 grams of sugar for four proteins, although according to the recipe - 100 grams. Maybe that's why they ... are not friends. Next time I'll try to take 100 grams of sugar.

[cover the meringue on top and put in the oven for 2 minutes]

Here's my pie, finally. And about everything separately - somewhere in my opinion in the Confectionery tricks I read how Tortyzhka wrote that cover the meringue on top and put in the oven for 2 minutes!!! But I read this after I baked this cake. And it was also separate. I must try this now.

Oh, how different !!!
With meringues, I had a more fun process. The cake teaches meringue to dry, not bake. An hour and a half. Here I was right with a cake for an hour and a half and dried it! And you can't pierce it with a thermometer ... We won't do it with fruit filling, but I will spread it on a baking sheet and then try meringue on top with 100 grams of sugar!

But there is another shortbread cake recipe from Tortyzhki Reply # 621: 03 April 2009, 21:49:31: "in my pie, the technology is cool, a pie with apples and cottage cheese is baked until cooked. Take out, put the knocked down meringue in a thick layer and back into the oven for 2 minutes. The meringue increases in volume. but remains soft-soft. " HOOO !!! And I was also told by half of the residents to do without fruit (especially without tangerines). I think now it will be half with fruit, and half ... maybe with nuts.

Girls, thanks for rating the cake. I already thought that the recipe didn't go.
Honestly, the recipe is a proven one, which I have personally improved by experience over the years.
The ks372 in the photo is very the same as my pie. But I understand this with tangerines? I have never tried it with tangerines. Probably delicious.
As far as I understand, the problem arose from the meringue. I make meringues with 2-3 proteins. I do not beat much, but of course in a lather. I distribute over a hot cake and bake in the oven at 160 C for 20-25 minutes in convection mode. The meringue is not dry but soft and ultimately acts as a cream. You can simply cut it only with a hot and wet knife, otherwise it reaches for the knife like an accordion.