Tender Layered Pie
Baking and Desserts | Russian cuisine
⏳ Time
2 hours
🥕 Ingredients
7
🍽️ Servings
8
Description
The wonder of this pie lies in the fact that the batter is very liquid, like milk, and during baking, it miraculously separates into three parts — a bottom crust, filling, and a top delicate sponge cake!
Ingredients
- Chicken Egg - 4 pieces
- Butter - 4.4 oz
- Milk - 17 fl oz
- Wheat Flour - 4.1 oz
- Sugar - 5.3 oz
- Vanillin - to taste
- Water - 1 tablespoon
Step by Step guide
Step 1
Preheat the oven to 347°F.
Step 2
Grease a non-removable baking pan with butter and dust with flour.
Step 3
Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt until stiff peaks form. Beat the yolks with sugar, vanillin, and water.
Step 4
Melt the butter and let it cool slightly, then pour the cooled butter into the yolks and beat.
Step 5
Gradually add the flour in three parts, beating thoroughly each time.
Step 6
Pour in half of the milk, beat well, then add the remaining milk and beat again.
Step 7
Gently fold in the egg whites, using a top-to-bottom motion.
Step 8
Pour the batter (it will be very liquid). Place in the oven for at least 1 hour. The readiness of the pie can be determined by its appearance — it should be well browned on top, and the mass should jiggle slightly. Allow to cool completely. Dust with powdered sugar and cut into portions.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.