Very tasty pie! A crumbly shortbread basket, spicy sourness from lingonberries and all this under a sweet air cap.
Grind the yolks with sugar, add soft butter, mix with a whisk and add flour with baking powder. Quickly knead the elastic dough and remove it in the cold for 30 minutes.
Distribute the dough in shape, making the sides. Put parchment on the dough and pour dry peas (so that the dough does not rise during baking). Bake a large sand basket for 15 minutes at 200°C. We remove the peas and lay out the filling.
Filling: fresh-frozen lingonberries sprinkled with starch, and put whipped proteins with powdered sugar on top and bake for about 15-20 minutes until the proteins are lightly browned. Allow the pie to cool completely. Enjoy your meal!