Raspberry Jam, Walnut and Meringue Pirog
Ingredients
2 egg yolks
150 grams caster sugar
225 grams unsalted butter
60 grams sour cream
1 tsp. vanilla extract
0.5 tsp. bicarbonate of soda
0.5 white vinegar
2 tsp. baking powder
440 grams plain flour
120 grams raspberry jam
125 grams walnuts
4 egg whites
200 grams caster sugar
0.125 tsp. salt
Instructions
STEP 1/8
Cut the butter into cubes and leave at room temperature to soften.
Toast and roughly chop the walnuts.
STEP 2/8
Pre heat the oven to 175ºC.
Fit the K beater to the machine.
Grease the large baking tray.
STEP 3/8
Add Ingredients 1 (egg yolks, sugar, butter) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 4 for about 2 minutes or until combined.
STEP 4/8
Add Ingredients 2 (sour cream, vanilla extract) into the Mixer bowl.
Mix on speed 4 for about 2 minutes or until combined.
STEP 5/8
Add Ingredients 3 (bicarbonate of soda, vinegar) into the small bowl.
Mix until combined.
Transfer the contents of the small bowl into the Mixer bowl.
Mix on speed 4 for about 1 minute or until combined.
STEP 6/8
Add Ingredients 4 (baking powder, flour) into the Mixer bowl.
Mix on speed 3 for 2 minutes or until combined.
Transfer the dough to a worksurface.
Wrap with plastic wrap.
Chill in the fridge for 30 minutes.
STEP 7/8
Transfer the dough to a lightly floured worksurface.
Roll out the dough into a rectangle, roughly to 33 cm x 23 cm (13” x 9”).
Transfer the dough to the large baking tray.
Spread the top of the dough with the first item of Ingredients 5 (raspberry jam).
Sprinkle the top of the dough with the last item of Ingredients 5 (walnuts).
STEP 8/8
Retrieve, clean the Mixer bowl and fit the Whisk tool.
Attach the Mixer bowl to the machine and fit the splash guard.
Add the first item of Ingredients 6 (egg whites) into the Mixer bowl.
Whisk on speed 6 for 1 minute or until soft peaks form.
With the machine running, gradually add the last 2 items of Ingredients 6 (caster sugar, salt) into the Mixer bowl.
Whisk on speed 6 for 2 minutes or until stiff peaks form.
Spoon the meringue onto the dough and spread evenly.
Bake for 40 minutes at 175ºC.
Leave to cool.
Slice into squares.
Serve.
Raspberry Jam, Walnut and Meringue Pirog
Ingredients
2 egg yolks
150 grams caster sugar
225 grams unsalted butter
60 grams sour cream
1 tsp. vanilla extract
0.5 tsp. bicarbonate of soda
0.5 white vinegar
2 tsp. baking powder
440 grams plain flour
120 grams raspberry jam
125 grams walnuts
4 egg whites
200 grams caster sugar
0.125 tsp. salt
Instructions
STEP 1/8
Cut the butter into cubes and leave at room temperature to soften.
Toast and roughly chop the walnuts.
STEP 2/8
Pre heat the oven to 175ºC.
Fit the K beater to the machine.
Grease the large baking tray.
STEP 3/8
Add Ingredients 1 (egg yolks, sugar, butter) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 4 for about 2 minutes or until combined.
STEP 4/8
Add Ingredients 2 (sour cream, vanilla extract) into the Mixer bowl.
Mix on speed 4 for about 2 minutes or until combined.
STEP 5/8
Add Ingredients 3 (bicarbonate of soda, vinegar) into the small bowl.
Mix until combined.
Transfer the contents of the small bowl into the Mixer bowl.
Mix on speed 4 for about 1 minute or until combined.
STEP 6/8
Add Ingredients 4 (baking powder, flour) into the Mixer bowl.
Mix on speed 3 for 2 minutes or until combined.
Transfer the dough to a worksurface.
Wrap with plastic wrap.
Chill in the fridge for 30 minutes.
STEP 7/8
Transfer the dough to a lightly floured worksurface.
Roll out the dough into a rectangle, roughly to 33 cm x 23 cm (13” x 9”).
Transfer the dough to the large baking tray.
Spread the top of the dough with the first item of Ingredients 5 (raspberry jam).
Sprinkle the top of the dough with the last item of Ingredients 5 (walnuts).
STEP 8/8
Retrieve, clean the Mixer bowl and fit the Whisk tool.
Attach the Mixer bowl to the machine and fit the splash guard.
Add the first item of Ingredients 6 (egg whites) into the Mixer bowl.
Whisk on speed 6 for 1 minute or until soft peaks form.
With the machine running, gradually add the last 2 items of Ingredients 6 (caster sugar, salt) into the Mixer bowl.
Whisk on speed 6 for 2 minutes or until stiff peaks form.
Spoon the meringue onto the dough and spread evenly.
Bake for 40 minutes at 175ºC.
Leave to cool.
Slice into squares.
Serve.