Tender Layered Pie
Baking and Desserts • Russian
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 5 oz
- Milk 15 fl oz
- Wheat Flour 5 oz
- Sugar 5 oz
- Vanillin to taste
- Water 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the oven to 345°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.
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