Cakes 

Sand apple meringue pie. Delicate curd pie with protein soufflé Pie with protein cream recipe

I propose to try the famous, delicious and the most delicate pie with cottage cheese and protein soufflé. Cooking it is not at all difficult, you just need to observe the proportions. The finished cake must be allowed to cool to the end, or even put in the refrigerator for 20 minutes. The cake will only benefit from this. I used a 250 ml glass and very large eggs. It so happened that in each egg I had two yolks, I had to take two eggs instead of three. Therefore, 4 yolks from two eggs went into the cottage cheese and two whites remained. Of the two proteins, the soufflé turned out to be not high. And you cook strictly according to the recipe.

Ingredients for the cake:

For this pie, it would be good to take fatty cottage cheese, preferably homemade. I had cottage cheese with a fat content of 15%. Rub it through a sieve.

In a bowl, mix flour and baking powder, chop hard butter there, grind into crumbs or finely chop, trying to make less contact with the crumbs with your hands.

Beat one egg and sugar separately until fluffy white.

Add the beaten egg to the butter crumbs.

Knead the dough quickly and refrigerate.

For the filling, mix mashed cottage cheese, yolks, sugar, semolina, sour cream, vanillin. The mass should be fluffy and uniform. I didn't beat it with a blender, I just mixed it with a spoon.

Take the dough out of the refrigerator and distribute over the bottom of the mold, making the sides 1-1.5 cm each. Lay the bottom of the mold with parchment.

Pour on top curd filling... Bake the pie in an oven preheated to 180 grams for 35-40 minutes. Make sure that the bottom does not burn. The filling should grab at the edges and turn golden, and the center should still shake.

In the meantime, beat the whites with icing sugar to strong peaks. When turning the container with proteins, they should not spill out.

Remove the pie from the oven and place the squirrels on top. Put in the oven again for 15-20 minutes, having previously reduced the temperature to 150-160 grams. The protein soufflé should be gilded.

Remove the cake from the oven and cool completely. When it got warm, I put it in the refrigerator for 20 minutes.

"Tears" immediately appeared on the cake. Free the cake from the mold and you can cut it.

How gentle he is ...

Soft as a soufflé ...

Melts in your mouth ...

Oh, those apple pies ... How many recipes and secrets in their preparation. But each turns out to be original and each recipe, without exception, has its own flavor. The easiest option is.

They are tender, tasty, fragrant, airy. The combination of cinnamon and vanilla with apples conquers not only the stomach, but also the hearts of those who are not indifferent to sweet pastries.

Both adults and all children, without exception, love to feast on apple pies. Who will give up a freshly baked cake when the aroma baked apples is in the air throughout the apartment. Perhaps not everyone can resist. My child is just waiting: Mom, well, soon already. Give me the tiniest piece!

It will take a little over an hour of your time to make an apple pie and the following products:

For the test:

  • 3 tbsp. flour
  • 1 tbsp. Sahara
  • 1 p. Baking powder for dough
  • vanillin
  • 1 p. Margarine
  • 4 tablespoons sour cream or kefir
  • 3 yolks

For filling:

  • egg whites
  • powdered sugar
  • apples
  • lemon juice
  • a pinch of salt

Apple pie from shortcrust pastry with whipped proteins - recipe with photo:

For cooking shortcrust pastry take dry and clean dishes, sift the flour through a sieve.


Add sugar, baking powder and vanillin to it, mix everything dry.


Separating the yolks from the whites, add them to the resulting dry mixture, chop the margarine into small pieces and add sour cream.


Now you need to grind all the ingredients well.


Knead the dough, which eventually turns out to be soft and elastic.


We will send shortbread dough to the refrigerator for 1 hour by wrapping it in a plastic bag or cling film.


In the meantime, while the dough is cooling, let's prepare the whipped proteins.
To obtain fluffy foam, the whites must be well chilled; whisk in a clean, dry enamel or ceramic bowl. Separate the yolks from the whites carefully, otherwise if a little yolk gets into the whites, then there is a possibility that they will not beat. For the cream, I use powdered sugar instead of sugar - it is easy to beat and due to the fact that the sugar grains do not need to dissolve, the foam turns out to be fluffy and strong.


Add a pinch of salt and a couple of drops of lemon juice to the proteins. Beat with a whisk until an airy foam is obtained. If you are using a mixer, beat at the lowest speed first.


Next, add powdered sugar in 1-2 tbsp. until a thick foam is obtained. The whipped protein cream is ready.


Peel the apples and cut them into slices, slices or slices (as you like)


Let's get the dough out of the refrigerator. Spread 1/3 of the dough over the entire baking sheet lined with parchment paper.


Pour the apples.


Cover the apples with whipped egg whites.


Top, on a coarse grater, three remaining shortcrust pastry, sprinkling with it the entire surface of the apple pie with whipped egg whites.


We place the pie for 30-40 minutes in an oven preheated to 180 degrees.


Here is such a lush, airy and melting in the mouth Apple pie from shortcrust pastry with whipped proteins, we got it.

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As a child, my mother often prepared us an apple cider, which she covered with protein glaze on top, as a result, an airy delicacy with a crispy crust was obtained.
A shortbread cake with apples and whipped proteins, the recipe for which I will tell you today, is a variation on this theme.

Apple shortbread recipe:

  • Egg yolks - 2 pcs.
  • Butter - 100 g (you can use margarine instead of butter or make a mixture of butter and margarine)
  • Powdered sugar - 50 g.
  • Apples - 2 pcs.
  • Flour - 200 g (about 1.5 cups of 250 ml)
  • Milk - 2 tbsp. spoons

For the meringue:

  • Egg whites - 2 pcs.
  • Sugar - 100 g.

How to bake:

Mash the softened butter with powdered sugar and yolks, you should get a homogeneous mass, similar to a smooth cream.

Add flour to the mixture and crush it into crumbs.

Pour 2 tbsp into the resulting mass. spoons of milk and knead soft elastic dough... Try to knead the dough quickly, as with long kneading, gluten and crust will begin to form in the dough. ready-made pie will turn out solid.


Roll out the crust, place in a baking dish and refrigerate for 30 minutes.

Attention! Before placing the shortcrust cake in a cold place, prick it with a knife or fork. This will help prevent the dough from bulging and warping during baking.

The next step in making apple meringue pie is preparing the filling.

Cut the apples into large pieces, sprinkle lemon juice to avoid darkening of the pulp. Sprinkle with sugar and set aside - we need the apples to soften and give off excess juice, which we will later merge. You can tire the apples a little by heating them in a saucepan with a piece of butter. In this case, we eliminate the possibility that apples "flow" during baking.

Whisk the whites into a dense mass, adding 100 grams of sugar, achieve a shiny snow-white glaze.

Note: Avoid getting fat particles into the container in which you are whipping the meringue, otherwise, the frosting may not whip.

What other features and rules exist for whipping proteins with sugar, you can find out from a specially created article on my blog:

We take out the cold shortbread cake from the refrigerator, put the apples on the dough and send the apple pie into the oven, preheated to 180-200 C, for half an hour.

After this time, cover the cake with white glaze and send it back to the oven at 120 C, baking time - 1 hour.

To always make a shortcrust cake with apples:

1. Apples should not be too juicy, otherwise the cake will get wet and will taste raw dough... It is good if these are apples that have long been plucked from the tree and have become looser in structure.

2. The shortbread will be tender and crumbly if the butter is removed from the refrigerator and left to lie down at room temperature... If you use cold butter (such dough recipes also exist), the dough will be harder.

3. Apple meringue pie should be eaten fresh! If you leave it on the table overnight (or in the refrigerator, it doesn't matter), the meringue can get wet and partially melt.

Here's what we get:

I will answer the questions that most often I get with this recipe:

Which mold is used to bake the apple pie?

For this recipe I use a regular metal mold with a diameter of 25 cm. You can use a larger or smaller mold, but in this case you need to proportionally increase or decrease the amount of ingredients.

Do I need to lubricate the mold?

You do not need to grease the apple pie pan for this recipe, as the dough contains a large amount of butter.

Why isn't the meringue crust crispy?

This may be due to the fact that the apples are very juicy, or there is high humidity in the apartment.

Can I add nuts to meringues?

Adding nuts will make the meringue cap smaller (since nuts absorb moisture well), but this will not make it less tasty. I bake an apple shortcrust tart this recipe with nut-free whipped proteins, but I think it tastes better with them.

Is it possible to use not sweet, but sour varieties of apples?

I would be glad to receive your feedback and photos of the result! Write, did you get an apple meringue pie, did you and your family like it !?

Apple pie can be made with olive oil- for example, the way Julia Vysotskaya does it. In the piggy bank of video recipes, I suggest this option:

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Most tasty pie with apples , and even with protein cream - this is sweet pastries, which you can cook yourself quickly, and most importantly, very tasty. The filling for such a cake is apples that can be found at any time of the year. Apples are not only tasty, but also very healthy ( beneficial features apples).

There are many different ways making a delicious pie with apples. I propose to see one way, how to make the most delicious pie with apples and protein cream, recipe with photo .


  • margarine - 200 g,
  • sour cream - 50 g,
  • sugar - 260 g,
  • eggs - 3 pcs.,
  • flour - 300 g,
  • apples - 1 kg,
  • salt, soda, vinegar.

Step by step preparation of the most delicious apple pie with protein cream:

Preparation apple pie we start by separating the yolks from the whites in 3 eggs. Add 3/4 cup sugar to the yolks and beat everything (you can use a mixer). We put the squirrels in the refrigerator, we will need them for preparation of protein cream.

Add 2 tablespoons of sour cream.

Add 200 g soft margarine.

Salt, add soda, quenched with vinegar and mix everything.

For apple pie you will need 2 cups of flour (not full). Sift flour, add to dough and mix everything.

The dough should not be steep, but should lag slightly behind the hands.

We spread ready dough, for apple pie, on oiled vegetable oil baking sheet.

We will bake the dough until half-readiness, 20-25 minutes, at a temperature of 180 ° C.

While the apple pie dough is baking, we will peel the apples and cut them into small pieces.

Protein cream preparation.

We take the egg whites out of the refrigerator and beat them into a fluffy mass.

Add 1/2 cup sugar and beat with a mixer.

When the dough is baked until half cooked, we take it out of the oven and put the sliced ​​apples on it, over the entire surface of the crust. Cooked protein cream spread on top of the apples.

We put apple pie and protein cream into the oven and bake for another 10-15 minutes, until protein cream will not brown.

Cut the "tastiest" apple pie into pieces.

The most delicious apple and protein cream pie ready.

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Bon appetit, everyone!