Sand pie with meringue is so elegant that it creates a feeling of celebration on any day. His recipe is quite simple, but you need to know some subtleties. The dough should be kept in the refrigerator for about half an hour.
The meringue will come out voluminous only with the right approach to preparation. The whites should be cooled first, and sugar should be added after a stable foam appears. It is convenient to spread the protein mass using a syringe or pastry bag. Temperature you need to choose in such a way that baking occurs evenly, otherwise the hard top will settle when the middle is wet, and you won’t get a fluffy protein cap.
Ingredients
You will need for a 20 cm mold:
- 80 g butter or margarine
- 2 yolks
- 3 pinches of salt
- 50 g granulated sugar
- 1 tbsp. wheat flour
- 5-6 tbsp. l.
- 2 chicken squirrel(for meringue)
- 50 g granulated sugar
Preparation
1. The pie recipe is also notable for the fact that chicken eggs They are entirely included in both the dough and the meringue - without any residue. The butter must be melted in a container, placing it on water bath or microwave, but not to a boil. Then we will add to it chicken yolks, draining the egg whites into a cup or directly into a whipping bowl.
2. Add it to the oil granulated sugar and salt, mix everything until a homogeneous mass is formed.
3. Add wheat flour sifted through a sieve and knead the plastic shortbread dough. Without letting it rest, spread the dough over the bottom of the pan, slightly turning it on the sides and place in the oven at 180C for 8-10 minutes. We will monitor the surface of the dough so that it does not swell. If this happens, we will pierce it with a toothpick or skewer.
4. At the same time, beat the whites with a pinch of salt for about 3 minutes, and then add sugar and continue beating for another 5 minutes until a smooth protein cream is formed.
5. Let's extract sand base from the oven and coat it inside with redcurrant jelly, but we will act very carefully so as not to burn ourselves. You can replace jelly with any delicious jam or jam - go according to your taste.
6. Place the whipped whites on the jelly and distribute them over the entire surface of the pie. Place the pan in the oven again for 5 minutes at 180C.
Meringue shortbread cake recipe With step by step preparation.
- Preparation time: 5 min
- Cooking time: 4 hours
- Number of servings: 4 servings
- Recipe difficulty: Not an easy recipe
- Calorie Amount: 154 kilocalories
- Type of dish: Desserts and baked goods
- We will need: Oven
- Occasion: Dessert
I bring to your attention a multi-layer shortbread cake with meringue. The cake consists of 2 complex black and white cake layers with a layer of jam and a meringue cake with nuts.
The cake turns out to be very large, heavy and tall, so it is suitable for big company. Before serving, hold the shortbread cake with nut meringue in the refrigerator for at least 6 hours, so that all the cakes and cream become a “single team”.Ingredients for 4 servings
- Shortbread cakes
- Chicken yolks 5 pcs.
- Cocoa powder 2 tbsp. l.
- Butter 300 g
- Wheat flour 500 g
- Jam 200 g
- Baking powder 1 tsp.
- Sugar 1 tbsp.
- Sour cream 0.5 tbsp.
- Meringue cake with nuts
- Chicken whites 5 pcs.
- Walnuts 1 tbsp.
- Sugar 1 tbsp.
- For cream
- Water 120 ml
- Butter 400 g
- Sugar 2 tbsp.
Cooking step by step
- For shortbread cakes we need flour, butter, eggs, sugar, sour cream, cocoa, baking powder, jam. The jam should be thick and sweet and sour. Black or red currant or cherry plum jam is suitable. Sweet jam will not work, as the acidity of the jam in the cakes balances out the sweetness of the rest of the cake.
- Oil room temperature(300 g) beat with sugar (1 glass) into a fluffy mass. Add yolks (5 pieces) 1 at a time and sour cream (0.5 cups) in parts, whisking constantly.
- Stir in flour (500 g) sifted with baking powder (1 tsp). Knead the dough.
- Divide the dough into 4 equal parts (use a scale) and mix 2 tbsp into 2 parts. l. cocoa. Place the dough in the refrigerator for 30 minutes, wrapped in cling film.
- Line a 25 x 25 cm mold with cooking paper. Spread 1 part of the white dough at the bottom. Lubricate white dough evenly with jam (200 g). Spread 1 part onto the jam chocolate dough(pinch off small pieces from the dough and place on the jam).
- Bake in a preheated oven at 180°C until done (approximately 20 minutes). You should bake 2 of these cakes.
- As one of the cake layers, we use meringue cake with nuts.
- For the cream we need butter, sugar, water.
- Combine 120 ml of water and 2 cups of sugar. Bring to a boil and simmer for 5 minutes. Cool.
- Beat 400 g of butter at room temperature into a fluffy mass. Add cold oil to the oil in small portions. sugar syrup, whisking constantly.
- Place the bottom layer chocolate side up. Grease with some of the cream. Place meringue cake with nuts on top of the cream. Grease with some of the cream. Place the second shortbread layer on top, chocolate side down.
- Decorate the sides and top of the cake with cream and sprinkle coconut flakes. The cake is ready.
Having such simple recipe, the shortbread cake turns out incredibly delicious. Its taste is somewhat reminiscent of it, so familiar to everyone, “ Kyiv cake“, but this recipe for preparing it makes the cake more tender and airy. The cooking process does not cause any difficulties even for those who are just starting to pamper themselves and their family homemade cakes. The only thing you should take care of right away is to prepare a clean place for cooling the cake layers.
This recipe suggests preparing 12 servings of cake, which will take approximately 2.5 hours.
- Butter (fattier – 72.5%) – 200 g;
- Wheat flour (2 cups of 250 g each) – 500 g;
- Chicken eggs (yolks for dough, whites for meringue) – 5 pcs;
- Sugar (1 cup for the dough, 2 cups for the meringue and 0.5 cups for the cream) – 3.5 tbsp;
- Cream (for cream - chilled, 30% fat) - 500 g;
- Fixer for cream (for every 200 g of cream – 8-10 g) – 25 g;
- Baking powder - 1 teaspoon;
- Vanilla sugar – 10 g;
- Salt – 1 g.
Shortbread cake recipe
This recipe can be changed at your discretion - after all, nothing captivates like your imagination.
Step 1
Separate the whites from the yolks, and the yolks into the dough. Place the meringue whites in the refrigerator.
Step 2
Grind the resulting yolks with 1 cup of sugar, using a whisk or mixer.
Step 3
Cut the butter into small pieces.
In a separate bowl, mix flour, salt, vanilla sugar and baking powder. Add pieces of butter to the resulting mixture and knead it all so that you get sandy crumbs.
Step 4
From all the ingredients prepared in step 3, knead the dough, it’s good if your hands are slightly cooled.
Step 5
Divide the resulting dough into 8 equal parts (one piece is approximately 95g), wrap them in cling film and put them in the refrigerator for 25 minutes.
Step 6
Let's start preparing the meringue. For this, 2 tbsp. Grind the sugar into powder, but not completely; for this you can use a coffee grinder or blender. We take the whites out of the refrigerator, for meringue they must be chilled, and begin to beat with sugar into a strong foam.
Don't mix everything at once squirrels are better beat one at a time, gradually adding sugar to them.
Step 7
Roll out the shortbread dough into thin layers onto baking paper or foil. The pancake should be the size of a medium plate, about 25 cm in diameter. For each piece of cake, take a separate sheet baking paper or foil.
There should be enough flour so that the rolling pin does not stick to the dough. You need to try to roll out the dough carefully to avoid tears, but if they do appear, cover them with dough. If there is a lot of flour on the already rolled out cake, you can simply shake it off.
Step 8
Take the prepared meringue and spread it on top of the cake. There should be about 0.5 cm of empty cake from the edge, this is done so that during baking, when the meringue rises, it does not spread. To properly distribute the meringue onto the cakes, first roll out all the skins, and only then coat them with meringue. This is where the free space mentioned at the beginning of the recipe comes in handy.
Step 9
Recipe for baking cakes: place each cake separately in an oven preheated to 180 degrees for 10-12 minutes until golden brown.
While the cake layers for the future cake are being baked, prepare the cream. The recipe for the cream is very simple - add the fixative and 6 tbsp sugar to the chilled cream. spoons and beat it all well.
When all the cakes have cooled, place them on top of each other and coat them generously with cream.
The recipe for this shortbread cake allows you to decorate the cake with anything - fruits, berries or nuts.
The finished shortbread cake must be refrigerated for several hours.
Calories: Not specified
Cooking time: Not indicated
Sand cake with meringue “Khrustik” - recipe of the day.
To prepare an airy, crispy cake with shortbread and we need to have the following ingredients on hand:
- 100 gr. softened margarine;
- 4 eggs;
- 250 gr. Sahara;
- premium wheat flour;
- soda;
- mayonnaise;
- vanillin;
- 200 ml. milk;
- crushing walnuts;
- 50 gr. chocolate.
Recipe with photos step by step:
1. We will need the yolks of the eggs to prepare the dough, and the whites to prepare the meringue. Therefore, we break 3 eggs and separate the whites from the yolks. 
2. Grind the yolks white with 100 g. sugar, add vanillin, 1 tbsp. l. mayonnaise, 0.5 tsp. soda, quenched with vinegar, and wheat flour to a soft consistency elastic dough. Divide it into two parts and cool it in freezer 5 – 10 minutes. 
3. At this time, beat the whites into cream, adding 50 g in small portions. Sahara. 
4. Knead the chilled dough with your hands into layers of the same size on parchment and place on a baking sheet. 
5. Place on top protein mass, lifting it slightly. 
6. Bake in a preheated oven at 150 degrees for 40 - 45 minutes. 
7. While the cakes are baking, prepare. Dilute in 200 ml. one milk a raw egg, 100 gr. sugar, 1 tbsp. l. wheat flour and cook with constant stirring until thickened, cool. 
8. Walnuts chop into coarse crumbs with a knife. 
9. Grease one of the cakes custard and sprinkle with nuts. 
10. Place the second cake layer on top, randomly pour melted chocolate over it and sprinkle with nuts. 
11. Leave in the refrigerator overnight so that the cakes are soaked. But don't worry, the mayonnaise will keep them crispy. 
Want to try it for real a delicious cake with a layer of meringue, with condensed milk cream butter? Then prepare an amazing shortbread cake Ivan and Marya
Ingredients:
Dough:
- chicken eggs - three yolks
- softened butter - 200 grams. Can be replaced with margarine
- sugar - one glass
- baking powder - 10 grams (one standard sachet)
- vanilla sugar - one teaspoon
- wheat flour - 2.5 cups
Meringue:
- chicken eggs - three whites
- granulated sugar - one glass
Cream:
- butter - 180 grams
- cognac - one tablespoon
- boiled condensed milk - one standard jar (380 grams)
- dark chocolate - 50 grams
- peanuts - 200 grams
Making the Ivan da Marya cake
- To prepare the dough, prepare a bowl. Carefully separate the eggs into yolks and whites. Place the whites in the refrigerator and pour the yolks into a bowl. Add sugar and vanilla sugar to a bowl. Beat until fluffy with a mixer.
- Add oil and beat again.
- Sift the flour and mix with baking powder. Pour flour into the dough in parts, stir each time until smooth. Knead the dough to a soft consistency.
- Divide the dough into three equal parts. Round each part into a ball and wrap it in cling film and put it in the refrigerator.
- To prepare the meringue, place the whites from the refrigerator in the bowl of a mixer or blender and add sugar. Add a few drops lemon juice. Beat with a mixer until stable peaks form.
- Divide the whipped whites into three equal parts.
- Prepare a baking sheet. Lay out the parchment paper.
- Remove the dough from the refrigerator and roll it out directly onto the paper. Place a third of the meringue on top and smooth over the entire surface of the dough.
- Preheat the oven to 160 degrees. Place the layer of dough with meringue in the oven for half an hour.
- Do the same with the rest of the dough and the rest of the meringue. The result will be three layers of dough with meringue.
- To prepare the cream, place the butter in a bowl and boiled condensed milk. Beat until fluffy with a mixer.
- Heat a dry frying pan over heat and add peanuts. Dry it, peel it, and then chop it not very finely.
- Leave some of the nuts for sprinkling, and pour the rest into the cream and mix. The cream is ready. Divide it in half.
- To assemble the cream, first melt the chocolate in a water bath or microwave.
- Then place the meringue-side up cake on the dish and brush it with cream. Close it with the second meringue layer up. Grease with the remaining cream. Place the third layer on top of the meringue.
- Pour chocolate over the finished sand cake Ivan da Marya and sprinkle with nuts. The cake will be ready to eat after it has been left in the refrigerator overnight.
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