Shortbread cake with vanilla and meringue

Step-by-step cooking

1. Step 1:

   

   Prepare the specified products. The recipe uses a shape 20 cm in diameter.

2. Step 2:

   

   In a deep container, drive 2 chicken yolks and 1 protein, leaving 1 protein for meringue, pour 50 g of granulated sugar, 5 g of salt and beat with a whisk or mixer.

3. Step 3:

   

   In a microwave oven or in a water bath, warm up the butter, but do not bring it to a boil!

4. Step 4:

   

   Pour the oily mass into the egg and mix immediately. Add baking powder, sifted wheat flour and vanilla sugar to your taste.

5. Step 5:

   

   Knead a tight, dense dough and place it in the cold for about 15 minutes, covered with cling film.

6. Step 6:

   

   In another deep container, grind cottage cheese, sour cream, 60 g of sugar, vanilla sugar (to taste), 5 g of salt, 1 chicken egg into a homogeneous mass. You can do it with a fork or an immersion blender.

8. Step 7:

   

   From the cooled dough to form a base in the form, going on the sides. The mold does not need to be lubricated - there is already oil in the dough.

9. Step 8:

   

   Pour the curd filling into the middle of the mold and smooth it out. Preheat the oven to 200 C and bake the cake in it for 30 minutes, watching its surface.

10. Step 9:

    

    While the cake is baking, beat the chicken protein with sugar with a mixer or in the bowl of a food processor. Remove the pie from the oven, cover its surface with whipped protein and smooth it out slightly. Put it back in the oven for 5-7 minutes so that the meringue is baked.

11. Step 10:

    

    Remove the finished cake and cool it at room temperature, and then move it to the refrigerator.

12. Step 11:

    

    As it cools, caramel "tears" will appear on the surface of the delicacy! After cooling, cut the pie into portions and serve with tea or coffee.