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 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).
Step 10
After baking, let the pie cool completely and refrigerate overnight.
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