Meringue and
sea buckthorn cream pie
Cooking time:
1 hour 30 minutes
Active time:
1 hour
Complexity:
Pro
Recipe for experienced cooks: this pie is not too simple to prepare, but it is definitely worth every minute spent on it. Very tasty dough, delicate sweet and sour filling with a bright aroma of sea buckthorn and a snow-white cloud of meringue... The cake can be made in the form of tartinka or divided into separate baskets - it will be more convenient to eat .
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4
Recipe "Meringue and sea buckthorn cream pie"
Ingredients for 6 servings
For the meringue and cream:
sea-buckthorn
250 g
eggs
4 pcs.
sugar
100 g
sugar powder
100 g
corn starch
1 tsp topped
butter
100 g
For the test:
wheat flour
300g
butter 82.5%
200 g
water
6 tbsp. spoons
lemon juice
2 tsp
sugar
pinch
salt
pinch
Step 1/16
Mix lemon juice with water, cut cold butter into cubes. Put everything in the freezer for 15 minutes.
Step 2/16
Sift the flour into the bowl of a blender, add salt and sugar, pour out the frostbitten cubes of oil there .
Step 3/16
With a few pulsating movements of the blender, punch through the mixture: the oil should remain in small pieces, about the size of a pea.
Step 4/16
Transfer the mixture to a bowl, add the ice water with the lemon juice and stir quickly. Collect the dough in a lump, wrap in cling film and refrigerate for 30 minutes.
Step 5/16
Go over the sea buckthorn, crush with a puree pusher.
Step 6/16
Separate the whites from the yolks. Dissolve the yolks with sugar in a water bath.
Step 7/16
Add sea buckthorn and warm, stirring and rubbing constantly.
Step 8/16
As soon as the mixture begins to thicken, remove it from the heat and wipe through a sieve.
Step 9/16
Return the pitted mixture to the water bath. Dissolve the starch in one teaspoon of water, add to the cream, mix and cook for another 4-5 minutes until thickened, stirring constantly .
Step 10/16
Remove the mixture from the heat, add the butter, stir and cool.
Step 11/16
Roll the cooled dough into a layer and transfer it to a mold with a diameter of 24-26 cm. This amount of filling will take you about half of the dough, the rest can be frozen or stored in the refrigerator for 2-3 days and bake cookies, baskets or pie with any filling with it.
Step 12/16
Distribute the dough according to the form, making the sides, prick with a fork. Top with a piece of parchment and pour in peas/beans or special balls to keep the dough from rising. Place in a preheated oven and bake at 180C for about 30 minutes.
Step 13/16
Cool the tin slightly with the finished baked pie base. Put the cream on the dough.
Step 14/16
Beat two proteins with a mixer until peaks in a large clean container, add powdered sugar, continue to beat until dense and glossy. Garnish the cake with the resulting meringue using a cooking syringe or simply spoon the whites gently.
Step 15/16
Using a burner, seal the squirrels. If there is no burner, you can return the cake to the oven for a couple of minutes under a very heated grill.
Step 16/16
Meringue pie is ready.
Ingredients for 6 servings
For the meringue and cream:
sea-buckthorn
250 g
eggs
4 pcs.
sugar
100 g
sugar powder
100 g
corn starch
1 tsp topped
butter
100 g
For the test:
wheat flour
300g
butter 82.5%
200 g
water
6 tbsp. spoons
lemon juice
2 tsp
sugar
pinch
salt
pinch
Nutritional value per 100 g
Calories
381 kcal
Proteins
5 g
Fats
24 g
Carbohydrates
37 g
Saturated fat
14 g
Dietary fiber
1 g
Added sugar
17 g
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