Let thaw covered blueberries. Knead the flour together with the salt tamizada, the
butter, the egg, vanilla and sugar. Leave this stuffy shortcrust pastry 1-2 hours in the refrigerator.
Drain blueberries; reserve the juice. Dissolve cornstarch in cold water and bring to a boil with sugar and cranberry juice. Add blueberries and cool everything.
Heat oven to 180 Gradis. The dough and cover with her bottom and edges of a detachable mould. Prick the dough several times and put over the chickpeas so not it bulges up. Cook this Fund 15 minutes to half-height. Remove chickpeas.
Cool background, spread with jam and fill it with blueberries. Beat the whites with the sugar powder.
With sleeve pastry have meringue shaped grating on Cranberries and let that be slightly brown under the grill. Cool the cake on a wire rack.
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