Pie with shortcrust pastry, meringue with coconut, and cherry jelly
Shortcrust pastry cake with coconut meringue and cherry jelly – a delicacy that combines textures and flavors in an absolutely delightful way! This cake is not just a simple snack, but a true culinary experience, perfect for any special occasion or simply to indulge your family. Each layer brings a unique note: the crumbly pastry, the airy meringue, and the sweet-sour jelly create a symphony of tastes that will make you come back to this recipe again and again. Preparation time: 30 minutes Baking time: 35 minutes Total time: 1 hour and 5 minutes Servings: 12 A brief story about our cake Meringue cakes have a long history, often associated with moments of celebration and joy. This recipe blends tradition with innovation, inspired by original combinations, bringing together shortcrust pastry, coconut meringue, and a fragrant cherry jelly. It’s a dessert that not only looks spectacular but also invites you to savor each layer. Ingredients For the shortcrust pastry: - 2 egg yolks - 200 g butter (65% fat), softened - 120 ml sparkling water - 150 g sugar - 150 g finely ground nuts - 1/2 packet baking powder - A pinch of salt - A pinch of baking soda - 2 teaspoons vanilla extract - Flour (500-600 g), as needed For the coconut meringue layer: - 7 egg whites - 7 tablespoons sugar - Zest and juice of one lemon - A pinch of salt - 100 g shredded coconut - Cherries from a jar (275 g) - 3 tablespoons flour For the cherry jelly: - 1 jar cherry jam (275 g) - Syrup from the meringue cherries - 2 tablespoons cornstarch Additionally: - 275 g apricot jam Step by step: Preparing the cake 1. Preparing the shortcrust pastry Start by creaming the softened butter with the sugar in a large bowl until you achieve a creamy, homogeneous mixture. Add the egg yolks, a pinch of salt, sparkling water, and baking soda. This will react with the acidity of the water, giving the dough a fluffier texture. Mix well until combined. Then incorporate the finely ground nuts and vanilla extract, mixing gently. Finally, gradually add the flour, stirring with a spatula until you achieve a non-sticky, yet not too firm dough. 2. Forming the layers Roll out the dough in a baking tray lined with parchment paper (a 28/40 cm tray is ideal, but you can also use a smaller one for a taller result). Let it rest while you prepare the meringue layer. 3. Preparing the coconut meringue Beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and lemon juice, continuing to whisk on high speed until you achieve a firm and glossy meringue. Optionally, for an extra flavor boost, you can add lemon zest. Use a spatula to gently fold in the shredded coconut and flour into the meringue, being careful to maintain the airiness of the mixture. 4. Assembling the cake Spread the apricot jam over the dough in the tray, then evenly distribute the coconut meringue on top. Sprinkle the cherries over the meringue and gently press them in to incorporate. 5. Baking Preheat the oven to 180 degrees Celsius and bake the cake for 35 minutes or until the layers are well baked. Check if it’s done using the toothpick test: insert a toothpick into the center of the cake; if it comes out clean, it’s ready. 6. Preparing the cherry jelly For the cherry jelly, place the cherry jam and syrup in a pot and bring to a boil. Once it starts boiling, add the cornstarch, stirring vigorously to avoid lumps. Let the jelly boil for a few minutes, then allow it to cool slightly. 7. Finishing the cake Once the cake has cooled, pour the warm jelly over it and let it chill until the jelly sets. This will add a note of freshness and a delicate texture. Serving and variations The shortcrust pastry cake with coconut meringue and cherry jelly is perfect for serving as a dessert at a festive meal or simply as a treat on an ordinary day. You can pair it with a scoop of vanilla ice cream or a fruit tea, which will perfectly complement the flavors. Tips and tricks - Shortcrust pastry: Make sure the butter is soft but not melted to achieve a good texture. You can also use butter with 80% fat for an even richer dough. - Meringue: It is essential that there is no trace of yolk in the egg whites; otherwise, they will not whip well. Also, ensure that the bowl in which you beat the egg whites is clean and dry. - Jelly: If you prefer not to use cornstarch, you can opt for a packet of gel for cakes, following the instructions on the package. Nutritional information This cake has a moderate calorie content, offering approximately 350-400 calories per serving, depending on the ingredients used. The coconut adds healthy fats, while the cherries are rich in antioxidants and vitamins. Frequently asked questions - Can I use other fruits instead of cherries? Absolutely! You can experiment with raspberries, blueberries, or even peaches. - How can I make the cake less sweet? Reducing the amount of sugar in the meringue and using a more tart jam can help adjust the sweetness. - Can the cake be stored? Yes, the cake keeps well in the refrigerator for a few days. Make sure it is covered to prevent it from drying out. So, dare to try this wonderful recipe for shortcrust pastry cake with coconut meringue and cherry jelly. With every bite, you will be transported into a world of flavors and textures, making you feel like a true dessert master!
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