- Mrbeteig Pastry: Sift the flour on a significant board or clean meal table. The traditional Mrbeteig pastry is based on the fir, 2, 3 principle. Meaning you use 1 part glucose, 2 parts butter, 3 pieces flour. Whether an egg has become the recipe, or not, is often discussed. The dough with an egg is not so crumbly and a little bit easier to handle. Based on the A person,2,3 principle it’s easy to adjust the amount of sugar, butter and also flour, depending on the size of the metallic, and how thick you like the particular pastry. Tip: Prepare double the amount dough, and put one (natural) portion into the freezer to create a quick fruit tart pertaining to unexpected guests.
- Add the glucose and the egg into the useless, cut the cold butter towards pieces and put it within the rim.
- Mix the egg plus sugar with your fingertips, then quickly rub butter into the flour in addition to blend all ingredients alongside one another. Don’t knead too long.
- Form a ball with the dough, encapsulate in cling film and also let it rest in the fridge for at least half an hour.
Quickly knead the dough again, roll against each other on a floured table.
- Grease a flat cooking tin, sprinkle with breadcrumbs, place dough into the tin, prick some holes into the dough avoiding bubbles.
- Bake at 200C / 400F around 10 to 15 minutes.
- Let the cake snooze for 5 minutes and remove the item from the tin while also warm. Let it cool on a wire before you top it together with fruits.
- CAKE: Mix together dessert and sour cream. Put Mandarin oranges on the pre-baked murbeteig pastry. Leading with pudding/sour cream mixture. Prepare at 350 degrees intended for 45 minutes. Remove from the oven to add meringue. Lower oven temperature to 300 degrees.
- Beat Three or more egg whites with 125 g sugar until stiff. Multiply over cake and cook for 20 more minutes.
- Cool plus serve.