Shortcrust pie with soufflé "sissy"

Description

Know that the Cook there are recipes with Bird's milk... But I'm different from all of the recipes, though not so many differences, but they are. This cake is most beloved in my house in the spring and autumn period, when hens lay many eggs and do a souffle. Since store-bought eggs we don't use raw.

Ingredients

Margarine

125 g
Sugar

1 cup
Salt
Yolk egg

4 piece
Flour

2 cup
Dark chocolate

2 slice
Cream

1 Tbsp
Egg white

4 piece
Gelatin

1 Tbsp
Sugar

6 Tbsp
Cream

150 ml
Vanilla sugar

1 pack

Cooking

Cold margarine grate.

Add 1 Cup ( 250 ml) sifted flour.

Fingers grind into crumbs.

Then add salt, sugar and 0.5 sachet of vanilla sugar. Stir well

One to enter the yolks, stirring well.

So..

Then add 1 Cup sifted flour.

And knead the dough. Wrap it in plastic wrap and 20 minutes in the cold.

Chilled dough is put into shape with parchment. I have a frying pan without a handle.

Now with your fingers stretch the dough first along the bottom of the form and then on the sides, forming the sides. Then the convex side of the spoon I evened out the traces from his fingers. Put on 10 minutes in the cold. Preheat the oven to 200 degrees.

Bake pie in preheated oven at 200 degrees for 25 minutes.

Chocolate break and pour cream. Then heated in a water bath or in the microwave on full power for 15 seconds, stir well until complete dissolution of chocolate.

Grease a sand base with melted chocolate.

Gelatin pour cold cream and allow to swell.

Whip chilled whites.

Then 1 tablespoon pour the sugar continuing to mix. In the end, add 0.5 sachet of vanilla sugar.

Beat until stiff.

Now dissolve the gelatin. To do this, heat the cream with the gelatin until hot. You can do it in the microwave, 30 seconds is enough. Stir well. Gradually pour into proteins, whisking at low speed.