Description
Unusually fragrant, delicious and delicate cake will delight you and your relatives with your amazing taste!
Ingredients
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Flour
360 g
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Butter
250 g
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Yolk egg
5 piece
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Leavening agent
2 tsp
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Sugar
3 Tbsp
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Egg white
5 piece
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Powdered sugar
125 g
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Pudding vanilla
80 g
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Vegetable oil
80 ml
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Raspberry
500 g
Cooking
Dough: Place flour, yolks, butter cut into pieces, baking powder and sugar in a food processor (blender) and punch in a pulse mode to the formation of the wet granulate, which will knock the stuffing out slightly lumpy, dry if possible (it all depends on the density of the flour, which in different regions is different!) add a couple tablespoons of ice water.
Gather the dough into a ball and divide it into 2 parts 60% and 40%. Place the smaller part in the freezer.
The greater part distributed in the form of a 30x20 cm, the bottom of which lay a baking paper. Put the form with the dough for 30 minutes in the refrigerator.
Bake the chilled crust in pre-heated to 190"With the oven for about 20 minutes. Be guided by your oven!
Cream airy pudding: beat the Whites with powdered sugar until stable peaks, enter pudding (PORSEC), again beat on low bridle, add the oil and stir with a spatula method of folding the bottom up and in a circle.
Distribute the cream over the entire surface of the baked crust and slightly drown in it frozen raspberries.
Grate the frozen smaller piece of dough and evenly cover the crumb of the whole pie.
Bake in pre-heated to 190"C oven for 30-40 minutes. Be guided by your oven!
To give the cake to cool. Release from mold and cut into portions. Sprinkle with powdered sugar.
Help yourself!
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