Puré de poma i pastís de merenga

Applesauce cake and meringue Recipes & food

Puré de poma i pastís de merenga Receptes


250 g de farina de blat
1 culleradeta de sal
200 g butter
de sucre 300 g
ous sencers 1 Unitat
egg yolk 2 Unit
rum 25 ml
7 Unit apple
250 ml water
1 culleradeta de canyella
40 g vanilla
4 Unit egg

Nombre de porcions:


Hora de cuinar:

60 minuts

Tamisar la farina amb la pols de coure i la sal
Apart mix butter and powdered sugar until creamy. Then the egg yolks and rum
Add the dry ingredients without kneading gently mixing just joining to form a bun. Take to the fridge for half an hour for the dough to rest
Peel the apples, remove the seeds and cut into small cubes. Place in a pan with the sugar and water
Cook covered for about 10 minutes over medium heat
Remove and add the butter, templates undone and cinnamon mixing well
Roll out the dough with a rolling pin and line pie plate 28 centimeters in diameter. Fill with jam and carry moderate oven for 30 minutes
Beat egg whites with a tablespoon of sugar until stiff. Then continue churning as rain adding the remaining sugar until stiff meringue firm
Remove the cake from the oven and cover with meringue. Bring back to the oven and leave until the meringue is golden
Remove and let cool. Then serve.

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