Semi-Shortcrust Pastry with Raspberries and Meringue / Ciasto Półkruche z Malinami i Bezą
A delicious cake perfect for summer with a wonderful semi Shortcrust base, light meringue foam, juicy raspberries and a crunchy top. I highly recommend trying it.
Servings: 9 servings
Calories: 794kcal
Ingredients
Ingredients for the semi-Shortcrust pastry cake
- 5 egg yolks
- 400 grams all-purpose flour (sifted)
- 200 grams cold butter (unsalted)
- 100 grams powdered sugar
- 1 pinch salt
- 1 teaspoon sour cream
- 1.5 teaspoon baking powder
Raspberry filling
- 750 grams raspberries
- 1 tablespoon powdered sugar
- 1 tablespoon potato flour
Meringue filling
- 5 egg whites
- 150 grams granulated white sugar
- 125 milliliter oil I use Canola oil
- 1 package vanilla sugar (9grams)
- 2 packages cream or vanilla pudding (budyn smietankowy or waniliowy)
Instructions
- Line a 24 cm x 24 cm cm spring form pan or a baking pan with parchment paper.
- Sift the flour into a bowl along with the baking powder and powdered sugar.
- Add the yolks, pieces of cold butter and salt
- Quickly chop with a knife or Shortcrust pastry chopper.
- Then knead until a uniform dough is formed.
- Divide it into two parts, wrap both parts in foil and place one in the freezer and the second half in the refrigerator for about 30 minutes.
- Place the second piece by piece on the bottom of the form and level
- After 30 minutes roll out the piece from the refrigerator into the baking pan.
- Then prick the bottom with a fork and bake at 160ºC for about 15-20 minutes until golden brown. Remove and leave to cool.
- Mix the egg whites together with a pinch of salt until stiff.
- At the end of mixing, add sugar a spoonful at a time until you obtain a thick meringue-like mixture
- Reduce the mixer speed and add the pudding slowly then pour in the oil in a gentle stream and mix all well.
- Place the foam on the bottom, then arrange the raspberries covered with powdered sugar and potato flour, and grate the frozen part of the dough using the large holes of a grater.
- Bake at 160ºC for approx. 40 - 45 minutes until the top is golden brown. After baking, let cool and sprinkle lightly with powdered sugar. Enjoy!
Notes
| Nutrition Facts | |
|---|---|
| Serving size: servings | |
| Servings: 9 | |
| Amount per serving | |
| Calories | 794 |
| % Daily Value* | |
| Total Fat 55.3g | 71% |
| Saturated Fat 20.2g | 101% |
| Cholesterol 192mg | 64% |
| Sodium 4517mg | 196% |
| Total Carbohydrate 76.8g | 28% |
| Dietary Fiber 7.2g | 26% |
| Total Sugars 36.1g | |
| Protein 6.5g | |
| Vitamin D 24mcg | 121% |
| Calcium 813mg | 63% |
| Iron 3mg | 18% |
| Potassium 2068mg | 44% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie per day is used for general nutrition advice. This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note; changing anything will cause the nutritional information to change. My calculations are intended as a guide only. | |