Rhubarb and Apple

Description

Delicious shortbread dough, delicate sour-sweet filling with crispy meringue.

Ingredients

Chicken egg

4 piece
Butter

100 g
Sugar

300 g
Vanilla

1 pack
Flour

250 g
Leavening agent

1 tsp
Rhubarb

750 g
Powdered sugar

1 Tbsp
Margarine
Apple

1 piece

Cooking

Products for our pie.

Separate the whites from the yolks. Soft margarine, 100 g sugar, salt and vanilla sugar mix well until creamy state. Enter the egg yolks and knead well with a mixer.

Flour mixed with baking powder, half flour mixture, pour in the egg-margarine mass and knead, add the remaining flour and knead the dough (if the dough will be watery, add a little flour, but do not overdo it).

Cake form or ring grease margarine, if using a ring, then grease the sides with margarine, and the bottom vystelit baking paper. Divide the dough into 2 parts, one of which is more. A large part of the test spread on the bottom of the mold, from the rest of the dough to make a rim of about 4.5 cm Dough prick with a fork and place in refrigerator.

While the dough rests, make filling. Rhubarb wash, peel and finely chop - about half an inch - squares. Apple peel and also chop. Rhubarb, mix with the Apple, sprinkle the starch and stir.

Beat the whites with a mixer in the foam, continuing to whisk, gradually add the remaining sugar, beat until resistant foam. Prepared fruit, pour in the beaten egg whites and stir.

Now pull it out from the fridge in our form with the dough and spread the filling. Put the pie in a preheated 175°C oven and bake for 1 hour. 20 minutes before end of baking you need to cover the cake top with foil to not burnt. But perhaps you do not need to do, despite what the oven - I could not cover.

The finished cake to pull out of the oven, let cool in pan and then pull out. Before serving you can sprinkle with icing sugar and decorate with lemon balm leaves.

Have a nice tea party.

Here's a handsome rose at us in the country.

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