Cook Time | 90 minutes |
Servings |
Ingredients
Sand base:
- 100 gram Flour wheat / Flour
- 0,5 teaspoon Baking powder
- 2 pieces Egg yolk
- 65 gram Butter cold
- 1 gram Vanilin
- 20 gram Sugar powder
Raspberry jelly:
- 500 ml Water boiling
- 400 gram Jelly raspberry (weight of the powder for its preparation)
- 400 gram Raspberries necessarily frozen
Butter cream:
- 180 gram Mascarpone
- 350 gram Cream (35%)
- 40 gram Sugar powder
- 1 gram Vanilin
Meringue:
- 2 pieces Egg white
- 100 gram Sugar
- 30 gram Almonds (petals)
- 8 gram Corn starch
Ingredients
Sand base:
Raspberry jelly:
Butter cream:
Meringue:
|
Instructions
- Bake in a preheated 180"C oven for 15 minutes. Unparliamentary. The next layer will be filled with jelly. Since I baked the dough in a cooking frame, I removed the baking paper, carefully moved the frame with the dough (it is very fragile) on a sheet of foil, on top of which I placed the food wrap and then pressed everything very tightly to the side of the frame. This is necessary so that the jelly does not leak out when filling into the mold. Dilute the jelly powder 400 g in 500 g of hot water. Cool by stirring occasionally.
- And pour the pre-prepared, cooled and beginning to thicken jelly. Do not be surprised That for this weight of jelly powder we use only 500 ml of water instead of 1 liter, it needs less, because we need a more stable and solid layer, because we also add berries, and then frozen raspberries give juice. And another IMPORTANT observation - that the layers of cream and meringue do not slide off the jelly, it must be slightly sticky!!! I have it frozen almost immediately thanks to frozen raspberries. So a tip-prepare the CREAM before you pour the jelly!!!
- Whisk the whites into a stable foam and without stopping whipping gradually introduce the sugar, and whisk until it completely dissolves. Add the starch and beat again. Line a 15x21 meringue on a sheet of baking paper and sprinkle almonds on top. Bake in a preheated 100"C oven with the door slightly ajar for 45 minutes. If necessary, you can increase or decrease the baking time. Focus on your oven. The finished meringue should be crispy and baked, even slightly cracked. Cool the meringue. And put it on top of the cream.
Leave a Reply