Shortcrust Cake with Protein Cream
Description
Delicious pastries for the whole family. What could be tastier—just imagine: a shortcrust base with an apricot slice and lots of delicate meringue cream. It’s simply gorgeous! This cake can be made with any additions; you can add nuts and dried fruits to the base. The cake can be served with any drinks, and when serving it can also be decorated as you wish. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients for making the cake base.
- 2
Step 2
Combine the melted butter and sugar. Mix.
- 3
Step 3
Add two chicken egg yolks.
- 4
Step 4
Add the flour and baking powder, sifting them through a sieve.
- 5
Step 5
Knead a fairly thick dough. Preheat the oven to 180 degrees.
- 6
Step 6
Transfer the dough to an oiled tin. Arrange the apricots on the dough.
- 7
Step 7
Bake the base for 35–40 minutes. Check doneness with a skewer: when you pierce the crust, it should come out dry.
- 8
Step 8
Beat the egg whites to stiff peaks with a mixer for 3–4 minutes, add the sugar in portions and beat for another 2–3 minutes.
- 9
Step 9
Spread the egg whites over the shortcrust base and bake for a further 8–10 minutes.
- 10
Step 10
The shortbread cake with meringue cream is ready.
- 11
Step 11
The baking is ready. Serve with tea.