Plum pie with Italian meringue

Category: Bakery products
Plum pie with Italian meringue

Ingredients

butter (chilled) 100 g
flour 200 g
yolks 3 pcs.
sugar 50 g
salt pinch
filling:
plums (pitted) 400 g
powdered sugar 50 g
starch 1 tbsp. l.
proteins 3 pcs.
water 75 g
sugar 175 g
lemon juice 1 tsp

Cooking method

  • I advise you to bake such a summer cake: the base of crispy shortcrust pastry (I love shortbread dough on the yolks, they give it incredible tenderness), sweet and sour fruit filling and a cap of airy soufflé meringue - this trio will not leave anyone indifferent).
  • According to the recipe, the berries for the pie filling are black currants, but due to the drought, the currant season unfortunately ended earlier than usual and I took a plum, but I specially chose it with sourness. And what is more good about this cake, in winter it will also serve as an excellent reminder of summer - for it you can take frozen berries and just scald with boiling water, you do not need to defrost it.
  • Preheat oven to 190 gr. Chop butter, sifted flour, salt and sugar into fine crumbs in a food processor. Add the yolks and knead the dough until it clumps together (you can add 1 tablespoon ice water).
  • Distribute the dough over a mold with a diameter of 23 cm, making the sides, cool in the refrigerator for half an hour. Chop the dough with a fork in several places, bake in the oven for about 15 minutes.
  • For the plum filling, cut into wedges. Mix the icing sugar and starch and add to the plums, put the fruit on the hot piece and bake for 20 minutes, stirring the filling once while baking. Remove and refrigerate the cake.
  • For Italian meringue, pour the egg whites into a large bowl. Boil the syrup. Pour sugar into a saucepan, add water and put on high heat. Stir until the syrup boils, after boiling, you do not need to stir the syrup, cook the syrup for several minutes over high heat until its temperature reaches 120 grams. (Or test on a hard ball: dip 1 teaspoon of syrup in a cup of ice water. Use your fingers to mold a ball from the syrup in water, if not stick, cook more. For meringue, a hard ball should stick.)
  • Beat the squirrels into a thick lather. Pour in the hot syrup in a thin stream, whisking thoroughly. Add lemon juice and beat again until thick.
  • Place the meringue on the cooled cake and bake at the highest oven temperature until browning. I baked for 5 minutes at 240 and barely had time to save the pie - otherwise it would have burned, so be careful with browning).
  • I thought the pie would be badly cut, the filling would fall out, and the meringue would reach for the knife - but no, it turned out very well)
  • Plum pie with Italian meringue

Note

recipe from the magazine "Tasty and useful" for March 2014

Similar recipes


Plum cake (Vitalinka)

Plum pie with Italian meringue

vedmacck
Bookmarked it! Today I will try to do it.
And if the meringue is grilled on top?
SanechkaA
Tatyana, I have an ordinary oven, how will the meringue behave under the grill - I don't know, but if you turn it off?
vedmacck
Why disable? This is add. option, you still need to enable it

Simply, if you turn on the grill, then the bottom will not bake. Only proteins on top.
SanechkaA
Tatyana, the proteins are baked for the last 2-3 minutes, just everything should work out
Svettika
SanechkaA, another yummy! Such an appetizing pie! A piece on a platter just asks for a mouthful! Thanks for the recipe!
SanechkaA
Svetlana, I hope you will bake such a pie and you will like it
barbariscka
Sasha, wonderful summer cake !!
SanechkaA
Vasilisa, thanks, I will definitely repeat it in winter
barbariscka
Of course, you can do it in winter, but why I associate it with summer and seasonal fruits
MariS
What a handsome man Sanya! So I want a piece .... I'm just going to drink some tea.
SanechkaA
Vasilisa, and I have already presented the picture - winter, snow outside the window and such a summer cake, I don't know why, but I'm waiting for winter this year

Marina, I would give you half for sure
MariS
Quote: SanechkaA
I would give you half for sure

Only, apparently (as actually always), I was late ... I will imagine that I am drinking tea with your masterpiece!
Elven
Oh, Sash, how lovely!!! I took it to the bookmarks. I just have currants in the freezer
Olga VB
To bookmarks!
I will do it with cherries and apples.
Or something else.
SanechkaA
Marina, and bake it yourself, it is actually very light

Lena, I really look forward to your review I think you will like it, the combination of tastes in the cake is amazing (no false modesty)

Olga VB, it is desirable that the berry-fruit be sweet and sour, then it will be great
Galleon-6
CatNat
I made it! photo really no. Tasty, but for my taste the meringue is very sweet, is it possible to reduce sugar there? or will it not work then meringue? and second: the plum flowed, apparently it was necessary to put more starch. And so everything turned out for me. It was the first time in her life that Merengue did it, but with a temperature probe and a planetary mixer, the debut turned out to be very successful.
SanechkaA
Natasha, thanks for the tip in the plum, then, yes - more starch, but I can't tell you about the meringue - I did it myself for the first time. if you just beat the proteins with sugar (powder), then there you can definitely adjust the sweetness to taste
Candy light
Today I did !!!! It's just a delight: a combination of sour plum and sweet tender meringue! The dough for meringues, however, turned out to be thin (either I did not cook the syrup, or I didn’t beat it) and on top of the pie I got a flat cap of proteins with syrup, but I liked it very much anyway !!!!!
I won't make friends with the syrup, this is not the first time I have failed, but I will try further.
Thank you so much for the recipe !!!!!
Churadey
The same pie is amazingly tasty if instead of plums you take a baked Antonovka without bones and skins. Try it.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers