Air pie with jam

Description

Weightless white pie beautiful airy structure and fragrant with a layer of jam just melts in your mouth! It is such a pleasure!

Ingredients

Egg white

12 piece
Flour

150 g
Powdered sugar

225 g
Jam

150 g
Vanilla essence

1.5 tsp
Salt

0.2 tsp

Cooking

Strawberry jam (I used TM "Maheev") to heat and pass through a sieve.

Twice sift the flour, 75g icing sugar and salt together.

Beat the egg whites on medium speed until the formation of a light foam.

Add vanilla essence, increase the speed to high, beat until thick white foam.

Reduce speed to medium, gradually add 150 g powdered sugar, 2 tablespoons at a time. Beat until stiff but not dry peaks.

Add flour mixture, stir gently with a spatula.

Carefully spread 1/3 of the dough to form, with a diameter of 26 cm, the bottom of which is covered with baking paper. Oil not grease!

Fill a pastry bag jam.

And squeeze the jam rings across the surface of the dough.

Again, spread 1/3 of the batter into the form, cover the second half of the jam and top with the remaining batter.

Several times pierce with a knife the mixture, touching the bottom of the mold to eliminate any air pockets. Leave on top of the peaks of textured, not smooth.

Bake in a preheated 180 degree oven until top of cake will be slightly Golden, from 35 to 45 minutes. (If they brown too quickly, cover with foil). Immediately after baking, immediately set shape "upside down" 4 cups (don't worry, the cake will not jump out of shape). Cool so at least 1 hour, and even better to cool down. So a biscuit will remain exactly the same high as it was in the oven, and the middle will tumble.

Then gently cooking with a spatula to separate the cake from the walls of the form and release from it.

Serve the tart, sprinkle with icing sugar, with a scoop of ice cream and strawberries. Bon appetit!

Comments and reviews

Leave a comment or a recipe review