Peach and meringue pie
Description
The recipe won’t take much time. You can make this golden-brown sponge cake with peaches even tastier if you bake it with meringue. You’ll only need an extra 10 minutes—5 to whip the meringue and 4–5 minutes to bake it. Children will be wild about such a treat. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients listed. You can use canned or fresh peaches.
- 2
Step 2
Crack the chicken eggs into the bowl of a stand mixer, add the sugar and salt, and beat everything for 4–5 minutes on the highest speed. Put one egg white in the refrigerator; you will use it to make the meringue.
- 3
Step 3
Add top-grade wheat flour and gently mix it with a silicone spatula or whisk, but do not beat the mixture.
- 4
Step 4
Grease the pan with vegetable oil and pour in the prepared sponge cake batter. Preheat the oven to 180°C. Dice the peach flesh and stir it into the batter. Put the pan in the oven.
- 5
Step 5
Bake the pie for 25–30 minutes until golden brown, then remove the pan and turn it on its side so the pie does not collapse.
- 6
Step 6
Whisk the remaining egg white and granulated sugar in the bowl of a food processor for 3–5 minutes, adding a pinch of salt.
- 7
Step 7
Place the meringue on the pie and send it to the oven preheated to 180 degrees for literally 3-5 minutes.
- 8
Step 8
Remove the pie and let it cool slightly. Cut into serving-sized pieces and serve.