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Cake tin 24-26 cm
A glass of 250 ml
Shopping list:
300 g wheat flour (2 cups)
50 g powdered sugar (3 full tablespoons)
5 g baking powder (1 teaspoon)
4 whole eggs (straight from the fridge)
200g butter (straight from the fridge)
300 g of berries
1 tablespoon of potato flour
1 tablespoon of sugar
pinch of salt
180 g caster sugar (3/4 cup)
1 sugar-free vanilla pudding (40g)
EXECUTION:
Shortbread:
300 g wheat flour (2 cups)
50 g powdered sugar (3 full tablespoons)
5 g baking powder (1 teaspoon)
4 yolks
200 g of cold butter
Knead all ingredients.
Divide into 2 parts (larger for the bottom of the mold, smaller for the top). Cover with foil and store the smaller part in the freezer.
Put the larger part of the dough on the bottom of a 24-26 cm springform pan. Prick with a fork. Put in the fridge for about 20 minutes.
Bake for about 15 minutes without convection, heater up and down in an oven heated to 180 degrees on the 2nd level from the bottom. Let it cool.
Berries:
300 g of berries
1 tablespoon of potato flour
1 tablespoon of sugar
Mix gently and set aside.
Put the blueberries on the cooled, baked bottom.
Pudding Foam:
4 egg whites
pinch of salt
180 g caster sugar (3/4 cup)
Beat the whites to a stiff foam. Gradually add sugar towards the end of beating.
1 sugar-free vanilla pudding (40g)
Add the vanilla pudding to the stiffly whipped egg whites with sugar.
Put out the meringue.
Grate the dough on thick meshes.
Bake for about 40-45 minutes without convection, heater up and down in an oven heated to 180 degrees on the 2nd level from the bottom.
Music: Exhale Library - Jeremy Blake
Негізгі бет Тәжірибелік нұсқаулар және стиль 🍰 This cake melts in your mouth 🍰 My family's favorite cake 🍰
Пікірлер: 60