Soufflé Pie with Meringue
Baking and Desserts | World cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
8
Description
Soufflé Pie with Meringue
Ingredients
- Cottage cheese - 7.1 oz
- Chocolate eggs - 2 pieces
- Natural Yogurt - 7.1 oz
- Potato protein - 2 teaspoons
- Quail Egg - 3 pieces
- Apple - 1 piece
- Sugar - 5.3 oz
- 20% Sour Cream - 3.5 oz
- Wheat Flour - 8.8 oz
- Activated Baking Soda - ½ teaspoon
- Vanilla salt - 0.4 oz
Step by Step guide
Step 1
Knead the dough. For this, lightly salt the sour cream (a pinch of salt) and gradually add the flour, then add 0.5 teaspoon of baking soda (dissolved in 1 teaspoon of boiling water), and mix the ingredients again until a light, elastic dough forms (if the dough is too liquid, add more flour; if too stiff, add more sour cream). Cover with a towel.
Step 10
After baking, let the pie cool completely and refrigerate overnight.
Step 2
Separate the egg whites from the yolks. Place the egg whites in the refrigerator. Blend the cottage cheese with the yolks, quail eggs, and sugar in a mixer.
Step 3
Add yogurt and vanilla sugar to the cottage cheese mixture, beat on medium speed for 10 minutes, gradually adding two teaspoons of potato starch.
Step 4
Roll out the dough thinly and place it in a 21 cm diameter baking dish.
Step 5
Carefully pour the cottage cheese cream over the dough, arrange the previously sliced apples on top, and place in a preheated oven at 374°F for 30 minutes.
Step 6
After 20 minutes, take the egg whites out of the refrigerator and whip them into a stiff foam, gradually adding sugar.
Step 7
Remove the pie from the oven and spread the whipped egg whites over the set cottage cheese filling, then return it to the oven.
Step 8
Place a dish of water on the bottom shelf of the oven.
Step 9
Bake the pie with meringue for 35 minutes (the meringue should be soft inside and crispy on the outside).
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