This time I decided to make the most delicate and crumbly shortbread pie with jam “under a fur coat” from crushed nuts and whipped egg whites.

The result is not only very tasty, but also quite impressive homemade cakes that can decorate any tea party. Shortbread dough is an excellent topic for culinary fantasies, because thanks to different proportions of butter and flour, adding or not adding eggs, cottage cheese to the recipe, you can even get completely different versions of such baked goods.

I additionally added two yolks to the “under a fur coat” shortbread pie, which contributed to the delicate structure of the finished baked goods.

For a sweet layer, besides raspberry, you can use any other one, the main thing is that it is not too liquid in consistency.

So, to prepare shortbread pie “under a fur coat” we will need the following ingredients:

• 250 g wheat flour
• a pinch of salt
• 1/2 teaspoon baking powder
• 150 g butter at room temperature
• 100 g sugar
• vanilla sugar packet
• 2 yolks
• 2 teaspoons lemon zest (optional, it will add a wonderful lemon flavor to the dough and top egg white layer)
• approximately 200 g raspberry jam (or any other)
• a handful of crushed almonds (they can be replaced with other nuts)
• 4 egg whites
• a few drops of lemon juice
• 2 tbsp. spoons of powdered sugar

Shortbread pie “under a fur coat” made from proteins: preparation

For shortbread dough, beat butter with egg yolks, sugar, vanilla with a mixer, add 1 tsp. spoon of lemon zest.

Sift the flour, previously mixed with baking powder and salt, onto the sweet butter mixture.

Knead an elastic dough, wrap it in cling film and place it in the refrigerator for half an hour.

Then preheat the oven to 180 degrees.

In a separate container (it is very important that it is dry), beat the whites with a mixer with a few drops of lemon juice until stable foam, gradually pouring powdered sugar in a thin stream.

It should not be too sweet, because there is enough sugar in the jam.

Cover the baking sheet with parchment, place the dough on it and roll it out into a thin rectangular layer, almost the size of the baking sheet.

Spread raspberry jam on top of the dough, sprinkle it with crushed nuts and carefully lay the whipped whites on the top layer.

Bake the shortbread pie “under a fur coat” for about 25 minutes, until the surface of the protein coating is golden.

The top of hot baked goods can be sprinkled with 1 teaspoon of lemon zest for additional flavor.

Cool the cake completely and cut into squares before serving.

Such sweet dishes are good for tea, and during a work break, hot Ossetian pies with meat, cheese or mushroom filling are much more popular. If you don’t yet know where to order Ossetian pies in Moscow, I will be happy to recommend the Taste of the Day food delivery service. Here you can place an order for Ossetian pies with delivery directly to your home or office, thus guaranteeing a delicious lunch break or a quick home dinner with masterpieces of Caucasian cuisine on the table.

1. Divide the butter into small cubes. Add granulated sugar and grind until a homogeneous white mass is obtained, try to grind so that the grains of sugar are better dissolved in the total mass. The main secret of tender shortbread dough is that it must be prepared from cold butter.

2. Separate the whites from the yolks, add the latter to the oil base, mix the ingredients thoroughly. And we’ll put the whites in the refrigerator so that they remain cold.

3. Sift flour into the resulting dough base. It is better to sift it through a sieve to make the dough light and fluffy.

4. Quickly knead the dough and put it in the refrigerator for 10 minutes. When kneading and rolling, it is important to sprinkle the surfaces with flour as little as possible, try to do this quickly so that it remains tender and pliable.

5. If possible, squeeze the juice out of the cherries so that the pie remains dry inside.

6. Grease a baking sheet with butter and roll out the dough for the base of the pie directly on it.

7. Sprinkle the dough lightly with starch; it will prevent the cherry juice from spreading.

8. Carefully distribute the berries over the entire surface of the dough and place the baking sheet in the oven, preheated to a temperature of about 100 degrees, for 20 minutes.

9. Let's start forming the meringue layer. We take the remaining whites out of the refrigerator, it is important that they are cold, then the meringue will whip better. Place them in a mixer bowl and begin to beat the egg whites. When the egg whites are sufficiently beaten and the foam becomes white and strong, we begin to pour sugar into the mixture with a tablespoon. It should turn out snow-white and strong.

10. Take the base of the pie out of the oven, cool it slightly and cover it with the finished protein mixture on top, using a spoon or a culinary syringe to form patterns. We put our pie back in the preheated oven, but turn down the gas, make sure that the top layer of meringue does not burn, it should brown slightly.

11. We determine the readiness of the pie by the top layer of meringue; when it does not stick to your hands, the baking is ready. Take it out of the oven and let it cool.

12. You need to cut the cake when it has cooled completely. Bon appetit!

This type of baking has not only a delicate texture and excellent taste, but also a high calorie content. But this in no way detracts from those who love to enjoy a piece of delicious pie, because, as you know, the positive emotions that these delicate delicacies give rise to are the basis of happiness in life.

Video recipes for shortcrust pastry pie with cherries and meringues

1. How to make shortcrust pastry pie with cherries and meringues:

2. Recipe for shortcrust pastry pie with cherries and meringues:

Shortcrust pastry pies are easy to prepare. Shortbread dough is suitable for any filling, but is especially convenient for juicy berries, as it has a dense structure that resists leakage. Cherry shortbread pie will delight you with a sweet, slightly crumbly dough with a fragrant, sour filling.

We suggest baking cherry pie with protein foam in the oven using shortcrust pastry in butter and egg.

For the test:
- flour – 1.5 cups
- butter – 150 g
- egg – 1 pc.
- yolk – 1 pc.
- sugar – 150 g

For filling:
- cherries – ½ kg
- vanilla sugar – ½ sachet
- powdered sugar – 2-3 tbsp. spoons

For protein foam:
- egg whites – 5 pcs.
- sugar – 150 g

Additionally:
- butter for greasing the mold – 30 g

Preparing cherry shortcake with protein foam

1 Grind the softened butter with sugar, add the egg, yolk, vanilla sugar and, adding flour, knead the dough. There is no need to knead for a long time; as soon as it starts to form a lump, stop kneading.

2. Grease a pie dish with butter and place the dough in it to a thickness of 1 cm, extending to the sides.

3. Remove the pits from the cherries and place in a colander to separate excess juice. Then place it on the dough in the form.

4. Place the pie in the oven preheated to 190 degrees and bake for 40-45 minutes.

5. Remove the cherry shortcake from the oven and sprinkle with powdered sugar mixed with vanilla sugar.

Grated pie with jam- one of the most common recipes. Because shortcrust pastry pies, as a rule, prepare hastily and they turn out delicious. Many love shortbread dough, personally, this is one of my favorite doughs for baking, whether for pies or shortbread.

Superhostess offers you step-by-step recipe for making grated pie with photos, described with its amendments and additions, exactly as this wonderful shortcrust pastry pie

This jam pie should have been proudly called Gagarin's Pie. Should have, but didn't. Pie recipe, which caught my eye under exactly that name, turned out to be not at all the pie for which it pretended to be. And during the baking process I had to change the recipe a little.

Now I share with you mine recipe for shortbread pie with jam or marmalade, it turned out, however, very tasty. Now it’s up to you to cook, taste and evaluate

Pie with jam recipe with photo. Grated shortcrust pastry pie:

Pie ingredients:

Jam (thick), jam, marmalade or confiture - for filling (it is better to take it with sourness)

Potato starch - for sprinkling the jam filling

A pinch of salt - for the meringue

A pinch of citric acid - for the meringue

For shortbread dough:

Flour - 2.5 cups (200 g glass, which includes 140-150 g of sifted flour)

A pinch of salt

1 teaspoon baking soda (without top)

200 gr. butter or margarine (chilled)

Eggs - 4 pieces (whites for filling, yolks for dough)

Milk - 0.5 cup (approximate amount) Note: a small amount of milk may be needed if the dough turns out hard and will not mix into a lump

Granulated sugar - 1 glass (half a glass - for the dough (mixed with yolks), the other half a glass - for the filling (meringue)

Cocoa powder - 1.5-2 tablespoons (in dough)

Grated pie - recipe for pie with jam (jam):

Sift flour together with soda.

Grate the butter here and add salt

And rub the mass with your hands to get fine crumbs.

In another cup, mix the yolks with half a glass of sugar and grind well, preferably until there are no sugar grains left.

Combine both masses and mix.

If the dough cannot be gathered into a lump, pour in milk in small portions until the dough can be mixed, but at the same time, so that it does not turn out too soft.

We divide the dough into three unequal parts: two identical ones - smaller and one larger (this part will be the basis for the pie). Mix one of the small parts with cocoa.

The finished dough does not mix well with cocoa; uneven coloring may result. Don’t worry, this will not affect the taste of the pie and do not knead this piece for a long time so as not to disturb the structure of the shortcrust pastry.

We put the largest piece in the refrigerator, smaller pieces, each separately, wrapped in plastic, and put in the freezer (for about 1 hour).

While the dough is freezing, make meringue for pie.

We begin to beat the egg whites with a mixer at low speeds, gradually moving to higher speeds. While beating, add a pinch of salt. When the whites increase in volume, add sugar little by little and beat until you get a meringue. At the end of whipping, add a pinch of citric acid. The meringue should be whipped until stiff, as in the photo. Look, such an interesting figure was created when I shook the meringue off the mixer blades into the total mass. As you can see, the meringue “holds its shape” perfectly.

Grease the baking dish with oil. We take the largest piece out of the refrigerator and grate it directly into the mold on the largest grater, evenly distributing it over the entire surface and making small sides. Then you can lightly press and spread this layer with your hands.

We coat it with jam.

Sprinkle the surface of the jam with starch. Next, rub the second piece of dough with cocoa on top of the jam.

Gently place a layer of meringue on it with a spoon and smooth it out.