Cakes “Snowdrifts” with Meringue
by Editorial Staff
Cakes “Snowdrifts” are made from shortcrust pastry with filling. The dough is very thin, crumbly, sugar is not included in its composition at all. The filling is meringue. Everything is simple but very tasty! Try it.
Ingredients
- Flour – 250 g
- Butter – 130 g
- Sour cream – 70 g
- Eggs – 2 pcs.
- Sugar – 130 g
- Flavoring – 1 capsule
- Baking powder – 5 g
- Powdered sugar – for decoration
Directions
- Prepare the products according to the list in the required quantity – for shortcrust pastry with sour cream and for meringue.
- Mix flour with baking powder.
- Separate the yolks from the proteins. Combine the yolks with softened butter and sour cream.
- Knead a soft and homogeneous dough from flour and sour cream-butter mass.
- Divide the dough into 26 equal parts, refrigerate under a napkin for about 30 minutes in the refrigerator.
- Beat the egg whites for 1-1.5 minutes. Then gradually add sugar and flavor. Beat the whites and sugar until firm peaks.
- Roll the cooled balls of dough into thin circles, about 2-3 mm thick.
- Put the meringue on the edge of the circles.
- Cover the filling with the free part of the dough, bending the circle in half.
- Then we bend it again, forming triangles (like a Crow’s Feet liver).
- We transfer the blanks to a baking sheet with parchment. We bake shortcrust pastry cakes filled with whipped proteins in a preheated oven for 12-15 minutes at a temperature of 180 degrees.
- After cooling, sprinkle on the “Snowdrifts” sand cakes with meringue of sifted powdered sugar.
- We serve cakes “Snowdrifts” with tea or other drinks.
Enjoy your meal!
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