Papaya pie with meringue topping

Ingredients for 1 servings:

• 200 g flour
• 90 g butter
• 1 pinch of salt
• 350 g papaya, only the flesh
• 125 g butter
• 170 g sugar
• 3 eggs
• 1 lime(s)
• 1 shot of brown rum
• 2 egg whites
• 2 tbsp powdered sugar
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 10 minutes

delicious, exotic cake from Hawaii

Mix the salt into the flour, cut the butter into small cubes, and knead into the flour until the mixture is finely crumbly. Gradually knead in two to three tablespoons of cold water until a smooth dough forms. Wrap in cling film or cover with a damp cloth and let it rest in the refrigerator for half an hour. Then line a buttered springform pan with the dough, cover with baking paper, weigh it down with dried pulses or cutlery, and bake in a preheated oven at 180 degrees Celsius for a quarter of an hour. The dough should then be firm and the edges should have turned a light yellow. Remove the baking paper and the coverings and bake for another fifteen minutes at the same temperature. For the filling, first cream together the softened butter and sugar. Purée the papaya flesh with a hand blender, add the lime juice and a dash of rum, and mix everything with the sugar cream. Beat the three eggs thoroughly and stir them in evenly. Season again and spread over the shortcrust pastry base. Bake in the oven at 180 degrees Celsius for about 40 minutes until the fruit mixture has solidified. It will retain its creamy consistency and not become stiff! Beat the egg whites with a pinch of salt until stiff peaks form and then drizzle in the powdered sugar. Continue beating continuously. Spread the beaten egg whites over the hot cake. It looks very attractive if you shape the surface into small waves or pull it upwards into small peaks. Return to the oven for about 10 minutes until the surface turns a light brown.