Hi, in today's episode I will show you how to make a very light and delicious shortcrust pastry with fruit and pudding foam. If you liked the video, be sure to leave your paw up and write in the comment how the cake turned out and whether you liked it.
The cake is for a plate measuring 25 x 35 cm or a little smaller 😉
Shortbread dough ingredients:
-300 g of wheat flour = approx. 2 cups
-50 g powdered sugar = approx. 1/3 cup
-2 spoons of baking powder
-pinch of salt
-200 g of cold butter
-5 yolks (leave the whites for the foam)
Put ⅔ of the shortcrust pastry on the bottom of the 25 x 35 cm baking tray and prick with a fork, then bake at 180 degrees on the top down function for 15-20 minutes. If you use a smaller tray, e.g. 25 x 30 cm or even 20 x 30 cm, the cake will come out much higher and then the bottom should be baked for about 5 minutes longer.
Ingredients for pudding foam:
-5 proteins
-120g powdered sugar = 3/4 cup
-2 packages of sugar-free cream or vanilla pudding (2x40 g = 80 g)
-90 ml of oil (I used rapeseed)
Additionally:
-500 g of fruit (I used frozen blueberries, but raspberries will also work great)
-3 tablespoons of potato flour
Bake the whole thing at 180 degrees on the up-down function for about 40 minutes (if you use a smaller baking tray than I do, I recommend baking the cake for about 5-10 minutes longer, and if it turns brown too quickly, reduce the temperature to 170 degrees)
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