Bolo de compota de maçã e merengue

Applesauce cake and meringue Recipes & food

Bolo de compota de maçã e merengue Receitas


250 g de farinha de trigo
1 colher de chá de sal
200 g butter
sugar 300 g
ovos inteiros 1 Unidade
gema de ovo 2 Unit
rum 25 ml
7 Unit apple
250 ml water
1 colher de chá de canela
40 g vanilla
4 Unit egg

Número de porções:


Tempo de cozimento:

60 minutos

Peneire a farinha com o fermento eo 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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