Cherry shortcrust cake is a great dessert with a savory sourness. It is easy and simple to prepare, contains very few calories. The versatility of the recipe is that its pie can be baked at any time of the year, because cherries can be taken both fresh and frozen.
It is necessary
- - chicken eggs - 5 pcs;
- - granulated sugar - 200-250 g;
- - butter - 200 g;
- - flour - 4 g;
- - vanillin - 10 g;
- - cherry - 700 g.
Instructions
Step 1
First of all, we prepare the dough, for this we separate the yolks from the whites of all eggs. Add softened butter to a bowl with yolks (you can replace it with margarine, the main thing is that the fat content is at least 72%), 1/2 sugar and knead a thick shortbread dough. Cover the bowl with the dough with cling film and set to cool for 30-40 minutes.
Step 2
Now we are preparing the filling. If the cherries are fresh, then we rinse them several times, remove the seeds and put them on a sieve or colander to drain off the remaining water and excess juice. If we use frozen cherries, then put the semi-finished product from the bag into a bowl and leave to melt at room temperature.
Step 3
We take out a baking sheet or baking dish, lightly sprinkle it with flour. The dough, taken out of the refrigerator, is distributed over the bottom of the mold in such a way that sides with a height of 1 - 1.5 cm are formed, we make several punctures in the dough with a fork so that the base is baked evenly. Preheat the oven to 170-180 degrees, put a baking sheet with a pie base in it and bake for a quarter of an hour.
Step 4
Pour the egg whites into a deep bowl, and whisk with a mixer, add the remaining sugar. The meringue will turn out better if the sand is poured in small portions, about a tablespoon.
Step 5
We remove the base for the pie from the oven, let it cool down quite a bit, and then put the prepared cherry on the base. Put the meringue on the berries and put the pie in the oven again for 15 minutes.
