Sweet merengue cake recipe with jam

Oh mom, this sweet meringue cake.

It has a name, eh, I know it has a name. It's not called "sweet meringue pie." That's the problem when Aunt Emira gives you recipes. She says, "I'll give you the recipe for sweet meringue pie." And you already know what her meringue pie is. Because you've had it a thousand times. Emira brings it out at coffee time. She's been making this sweet pie recipe for a thousand years, and it's one of my dad's favorites.

Anyway, this generically named tart is excellent. The perfect balance between the super sweetness of the meringue and the slight acidity of the jam (I used blueberry jam, maybe something else). And the best part: the crunchy, chewy meringue, which later falls apart in your mouth. Mua, how I love you, Emira.

A plus of this sweet meringue tart recipe is that it keeps its shape very well over time. I know this because I've brought a Tupperware container with a piece from Emira's house several times. Don't keep it in the fridge, just cover it with a tea towel in the oven, and you'll have breakfast or a snack for a couple of days.

I'll leave you with the recipe, and if you want to see my crude and cloying version, which ruins the subtlety of this meringue pie recipe, if you're as crude as I am, try this dulce de leche and meringue pie .

Ingredients

They are very simple

For the mass:

• 300g self-rising flour (or plain flour + 1/2 tsp baking powder)
• 50g of sugar
• 150g. of butter
• 3 yolks
• 1 splash of milk

For the meringue:

• 3 clear
• 200g. of sugar
• 3 tbsp. cocoa powder
• 1 handful of chopped nuts

Besides:

• 200g of jam (I used blueberry )

Sweet meringue and jam tart recipe

really, it is exquisite

1. Beat the butter with the sugar until it forms a white paste.

2. Add the egg yolks one by one, incorporating them gradually.

3. Add the flour and a splash of milk (just a little). Mix until smooth.

4. Wrap in plastic wrap and refrigerate while you prepare the meringue.

5. Beat the whites until stiff, but really stiff: so that they don't fall out when you turn the bowl over.

6. Add the sugar little by little. Stir in with a spoon. The sugar will be incorporated and form a delicious meringue.

7. Add the cocoa powder and walnuts . Stir.

8. Roll out the dough with a rolling pin until it's the size of the pie dish. Line the pie dish (no need to grease it), pressing down the edges firmly.

9. Spread the jam in a thin layer. For this recipe, I like jams with chunks, so it has more body.

10. Place the cocoa meringue

11. Bake in a preheated oven at 180°C (350°F) until the meringue is firm . This will take about 20-30 minutes.

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Here is my sweet meringue tart

calm that craqueleishon