Cherry pie with olive oil, lime and meringue

Description

I could not imagine what the combination of sweet with savory may give a similar result - the cake was very elegant, with incredible aromas of lime, fine touch of olive oil and sour cherry. Recipe from "the Book of the Deli. About the Pies," and, as the inscription on the cover - "checked, it'll work." So try, do not hesitate, dear cooks!

Ingredients

Flour

280 g
Sugar

300 g
Chicken egg

4 piece
Milk

3 Tbsp
Lime

2 piece
Butter

7 Tbsp
Olive oil

170 ml
Leavening agent

1.5 tsp
Vanilla sugar

1.2 tsp
Egg white

2 piece
Juice

1 Tbsp
Cherry

500 g

Cooking

So, let's start. I love to have everything on hand, so I propose immediately to prepare all the ingredients. My cherries were frozen, so the first thing I threw in a colander, completely thawed and allowed to drain the juice.

Dry the berries - too much liquid is not good here. If You have fresh cherries, feel free to skip these 2 steps.

Sift flour with baking powder several times, add the vanilla sugar.

Melt the butter, leave it to cool.

Measure out the desired amount of olive oil. See the recipe instructed to use only good oil first cold pressed (extra virgin) as it has a more intense, rich flavor. I cooked 2 times: first time with normal olive oil from the nearest store, the second time he uncorked a bottle of oil brought me a gift from Sunny Greece. The difference is: with the Greek oil of the cake was enveloping velvet flavor... It's amazing! Although with the usual butter cake was incredibly flavorful, but everything is relative))

Remove the zest from 2 limes. Here he is, bald, hee hee! ))

Squeeze lime juice. It took me half of a lime, to get the right amount.

And finally, let's get to cooking. Pour in a bowl the sugar and add the zest.

RUB the sugar and zest between your fingers to soak in the fragrance of the essential oil of lime.

Sugar must acquire a greenish tint. This time limes I got some written on the package, because the sugar well very light green ))

Adding to our sugar eggs...

... and carefully whisk the mixture.

Grease and sprinkle with flour form (I have 24 cm), switch to heat up the oven to 180 degrees.

Back to our dough - add milk, then gradually flour mixture, whisk.

Pour in the lime juice, butter and oil, beat again.

Here is the dough we get bright, yellow, fragrant... ))

Pour 2/3 of the batter into the form...

... spread on him, cherry.

... and pour remaining dough.

Put the pie in the oven and bake until dry matches (for me it took about 35 minutes).

Here he is our handsome! Leave the cake on the sidelines, we turn off the oven and cooled.

Start making the meringue - detachable 2 protein...

... and whisk them in a lush foam. I, as already broken, bitter experience of the fighter with the squirrels, tell: to beat egg whites you need: a) that the dishes were completely dry without any oily drops or water; b) the proteins must be completely (!) separated from the yolks; C) proteins are well-pre-cooling; d) you can add a pinch of salt; d) begin beating on low speed, gradually increasing the speed of the Corolla.

Continue whisking and add a thin stream of ordinary and vanilla sugar.

When you get a stiff foam that will not fall from the inverted spoon, put the meringue in a cooking bag.

Cover meringue pie - decorate as you please ))

With imagination I'm a little short, but what happened - what happened )) we Put our pie in a slightly heated oven (100-120 degrees). Bake until the meringue top will not dry up, 20-40 minutes (focus on your oven).

And, voila! Our cake is ready! You can serve it hot and cold. If You don't like the excessive sweetness of the meringue, it is possible to do without it. Then immediately remove the cake from the mold and serve it with fresh berries and/or berry sauce to taste.

I have cherry, I decided that this should not good to disappear and put it on the cake. And You can only leave the meringue.

And here razrezik. The cake turned out incredibly flavorful, with a light cherry sourness. Moderately moist and soft. This cake can be stored in the refrigerator for about 4 days or freeze it in the freezer for a longer period.

Pour tea-coffee and enjoy! Bon appetit!

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