SHORTCRUST PASTRY WITH BLUEBERRIES AND PUDDING MOUSSE
INGREDIENTS FOR SHORTCRUST PASTRY:
2 1/2 cups cake flour
250 g cold butter or margarine
3 tablespoons icing sugar
1 teaspoon vanilla sugar
2 teaspoons baking powder
5 egg yolks, cold
pinch of salt
INGREDIENTS FOR THE PUDDING MOUSSE:
5 egg whites
1 cup sugar
2 x 40 g cream pudding powder
1/2 cup of oil
pinch of salt
1 cup blueberries
icing sugar for dusting
* 1 cup 250 ml.
Line a 25-30 cm cake tin or similar with baking paper.
Sieve the flour into a bowl together with the icing sugar and baking powder.
Then add the salt, vanilla sugar and cold butter pieces.
Quickly chop with a knife or pastry cutter.
Finally add the egg yolks and quickly knead into a smooth dough.
Divide into two parts, wrap in plastic wrap and place in the freezer for approximately 1 -2 hours.
Rub one part of the frozen dough on a large-meshed grater on the bottom of the tin.
Press down lightly and bake at 180 C for about 15 minutes.
Mix the egg whites (preferably at room temperature) with a pinch of salt until stiff.
At the end of mixing gradually add sugar, sifted pudding powder and pour in a small stream of oil.
Pour onto the baked and cooled bottom.
Sprinkle with blueberries and grate the remaining cake on top.
Bake at 180 C for 40-50 minutes until the top is browned.
Serve sprinkled with icing sugar.