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Glass 250 ml
Mold 18x28 cm
Ingredients:
Shortbread:
300 g wheat flour (2 cups)
50 g powdered sugar (3 full tablespoons)
5 g baking powder (1 teaspoon)
4 yolks
200 g cold butter (1 cube)
Knead all ingredients until crumbly.
Place the dough on the bottom and sides of an 18x28 cm baking tin. Prick with a fork. Place in the fridge.
Prepare about 400 g of your favorite fruits: rhubarb and strawberries
1 full tablespoon of potato flour
Mix thoroughly
Place the fruit on a cold base
Meringue:
4 egg whites (from dough)
pinch of salt
1 vanilla sugar (16g)
3/4 cup of sugar
Beat the egg whites until stiff, gradually adding sugar
1 tablespoon of potato flour
Mix for a while
Place the beaten egg whites on the dough
Bake for 45 minutes without convection, top-down heater, in an oven preheated to 170 degrees on the 2nd level from the bottom. Cool.
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