Raspberry mores pie with meringue

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix flour, icing sugar and salt in a mixing bowl. Add 100 g butter in pieces and 1 egg and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough

2. 2

   Then spread the dough evenly in a greased pie mould (24 cm ∅) and shape into a smooth base with your hands. Press the dough up at the edge. Prick the dough base several times with a fork. Line with baking paper, fill in dried peas. Bake blind in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes, remove from oven. Remove paper and dry peas. Bake at the same temperature for another 8 minutes. Remove the base from the oven and let it cool down

3. 3

   Separate 3 eggs. Sort raspberries. Halve and squeeze the lemons (300 ml lemon juice). Puree 300 g raspberries with some lemon juice and pass through a sieve. Boil up lemon-raspberry puree with 300 g sugar, 75 g butter and lemon juice. Stir the starch and 7 tbsp. water until smooth, thicken the puree with it and let it simmer for about 1 minute while stirring. Remove from the stove. Mix 6 egg yolks and 2 tbsp. hot cream, then stir into the remaining cream. Pour the cream into the tin and bake again at the same temperature for about 12 minutes

4. 4

   Take the cake out of the oven. Let it cool down. Puree the rest of the raspberries and pass through a sieve. Beat 3 egg whites until stiff, gradually add 150 g sugar. Continue beating briefly until the meringue is shiny. Fold in marshmallows, fold in 2 tbsp. raspberry sauce and spread loosely on the pie. Flambé with a Bunsen burner until brown. Add the rest of the raspberry puree as sauce

5. 5

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
440 kcal

CARBS
67 g

FATS
16 g

PROTEINS
6 g