Sand pie with sea buckthorn and merenga in the oven

To prepare this beautiful and tasty sand cake, we need the following ingredients: wheat flour, butter, granulated sugar and sugar, chicken eggs, ugly cocoa powder, sea buckthorn, cream, corn starch, drinking water, lemon juice, salt.

First of all, we will prepare chocolate sand dough. It can be kneaded with your hands, but it turns out much easier and faster in a kitchen combine (nozzle — a metal knife). We sift 220 grams of wheat flour in the bowl, add 80 grams of sugar, 20 grams of high-quality cocoa powder and a pinch of salt.

Mix everything so that the mixture becomes homogeneous. After that, we put 150 grams of ice butter, chopped in small pieces. If you knead the dough with your hands, you need to grate the oil on a coarse grater and wipe it with a flour mixture.

We pierce everything together, when necessary to add cold water (it took about 50 milliliters) so that the dough gathered in such a large baby. She should sculpt well and not crumble.

We shift the chocolate sand dough into the shape (this recipe uses a form with a removable bottom with a diameter of 23 centimeters).

We evenly distribute the dough, forming the walls and the bottom of the same thickness. At first I do it with my fingers, and then I help myself with an ordinary glass.

Now you need to bake the chocolate base. So that it does not swing, you can put a load on it (a piece of parchment paper and some cereal) or make punctures with a fork along the bottom (then without cargo). We bake the base in pre -warmed up to 180 degrees (mode — top+bottom, without convection) oven for 10 minutes, after which we remove the load and bake for another 10 minutes.

While the chocolate-sand cake in the oven, we will quickly prepare the filling. 200 grams of sea buckthorn berries must be crushed with a submersible or stationary blender. As an option, even a crowd is suitable. If you have a frozen sea buckthorn, let it first thaw.

We wipe the berry mass through a sieve in which the skin and seeds will remain. Do not throw them away.

Pour hot water (200-400 ml), let stand for about 5 minutes, then throw it on a sieve. As a result, you get a fragrant sea buckthorn drink, which, if desired, can be sweetened with sugar or honey.

And here is pure sea buckthorn juice with pulp.

Add to it 200 grams of fat cream, 50 grams of sugar and 20 grams of corn starch. In addition, gently separate proteins from yolks in two chicken eggs. The yolks go to a bowl to the sea buckthorn filling, and proteins — in a clean and dry tank for whipping.

We pierce the sea buckthorn filling with a submersible blender (or just mix everything well with a whisk) so that there are no lumps left, and the sugar completely disappears. The filling is liquid — it should be.

The chocolate cake is ready. If it so happened that he nevertheless swollen, just carefully so as not to burn himself, press his palm to the form. The basis is still soft and quite supple.

Pour the sea buckthorn filling into the chocolate sand cake and send it back to the oven for 20 minutes.

In the meantime, we take up a meringue cap. Here we have two egg proteins, to which we pour a pinch of salt.

We begin to whip the proteins with a mixer at low speeds and, when a light foam appears, gradually pour sugar powder (100 grams). Beat with a mixer at an average speed until the merenga becomes airy, snow -white, glossy and stable. Add a teaspoon of lemon juice and beat for another moment.

A stable French meringue is a protein cream that holds its shape perfectly and does not move at all. Look: on a whisk, Mernga formed a beak and he will remain in this position. Or another option for the readiness of the protein cream: turn the container with the meringue bottom up. Are you afraid? Then continue to beat! When turning over it, it should not move from a place by a millimeter!

After about 20 minutes, the sea buckthorn filling will bake and become creamy.

In any way convenient for you, we apply a meringue on a sea buckthorn layer. You can show off a little (like me) and press the cream through a confectionery bag with a star nozzle. In general, it will turn out remarkably even with an ordinary tablespoon — look into the recipe for a sand pie with strawberries and meringue.

We bite the pie for another 5-7 minutes or until the mereng grabs and is slightly browned. In the process of baking, the cream will swell and increase in volume, but as it cools, it will be noticeably blown away. The finished sand pie with sea buckthorn and merenga weighs a little more than one kilogram. It can be served even warm, cooled or chilled in the refrigerator. In any case, it will be very tasty.

A delicious and aromatic pie from crispy chocolate-sand dough, delicate sour-sucking of sea buckthorn and air sweet meringue cap. Prepare for your health and pleasant to you, friends, appetite!