Raspberry pie with pudding

Description

Dear cooks, I want to share a wonderful recipe of delicious and bright summer cake! I came across this recipe by accident, he became a revelation for me. Pudding do not need to boil and waiting for it to cool down. Everything is done quickly and soon, as a result, an unusually gentle filling of the soufflé, or meringue, or a gentle Zephyr. At this stage, this is my favorite among all of the pudding fillings. Come on in, help yourself, it's heavenly delicious!

Ingredients

Flour

350 g
Butter

250 g
Yolk egg

5 piece
Sugar

3 Tbsp
Leavening agent

1 tsp
Egg white

5 piece
Pudding

2 pack
Sugar

240 g
Vanilla sugar

2 pack
Sunflower oil

50 ml
Raspberry

400 g
Salt

1 pinch

Cooking

Shape size 25X35 cm Sift the flour with the baking powder. Separate the whites from the yolks, while the whites put into the refrigerator. The pudding recipe should be vanilla, I got one vanilla and one raspberry. Next time will bake with two crimson, very beautiful-pink turns.

To prepare the usual shortcrust pastry. Beat the yolks with sugar, add butter and whisk.

In yolk-oil mass add the flour with the baking powder. Knead the dough, divide it into two equal parts, each wrap in plastic film and put into the freezer for 20-30 minutes.

Thepeer the most interesting. Beat egg whites with a pinch of salt until soft peaks form, gradually adding sugar and vanilla sugar beat until taut peaks. Add the powder pudding mix on low speed. Then the RPMs to add and whisk, adding the sunflower oil. It turns out that such a thick gorgeous fragrant mass.