Rhubarb pie with egg whites cap.
Delicious and beautiful homemade cake made of three layers. Layers of different texture and taste are perfectly combined. A crumbly shortcrust pastry base, a sour rhubarb layer and a delicate air cap of whipped egg whites with sugar.
Ingredients:
The foundation. (mold with a diameter of 26 cm)
(for 500-600 g shortcrust pastry)
300 g flour
175 g butter
100 g sugar
1 egg
1 tsp baking powder
Rhubarb filling.
500-600 g. Rhubarb
3 eggs
100-150 ml. cream
2 tsp starch (corn or potato)
200g sugar (or more to taste)
Protein layer.
5 egg whites (room temperature)
100 g sugar
a pinch of salt
1-2 tsp lemon juice
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