Delicate shortbread cake with protein cream
8 servings
60 minutes
A delicate sandy cake with protein cream is an exquisite dessert of European cuisine that captivates with its contrast of textures and flavors. The crumbly and crunchy shortcrust pastry harmoniously combines with aromatic jam, adding a sweet fruity note. The airy protein cream gives the cake lightness and elegance. This recipe evokes classic family bakes when the scent of vanilla and warm dough fills the home with coziness. An ideal dessert for tea time or special occasions, it will adorn any table and delight lovers of delicate sweets. The browned protein layer adds a refined caramel crust to the cake, making it even more appetizing.
1
For the test, mix soft margarine or butter, the yolks of two eggs, and a cup of sugar.
- Margarine: 200 g
- Chicken egg: 2 pieces
- Sugar: 1.5 glass
2
Add flour, baking soda, and vanillin, and mix until crumbly.
- Wheat flour: 3.5 glasss
- Baking soda reacted with acid: 0.3 teaspoon
- Vanillin: pinch
3
Place half of the dough in the mold, press it slightly, and add a glass of any seedless jam.
- Wheat flour: 3.5 glasss
- Jam (preserve): 1 glass
4
Cover with the remaining dough and place in the oven.
5
Once browned, take the cake out of the oven and cover it with whipped egg white cream.
- Chicken egg: 2 pieces
- Sugar: 1.5 glass
6
For the cream, beat two egg whites with half a cup of sugar.
7
Reduce the heat and keep the cake in the oven until the meringue is golden.
