Volcano Pie
8 servings
60 minutes
The 'Volcano' pie is a true culinary show where the lightness of the dough harmonizes with the tenderness of the cream. Its name reflects the impressive presentation: the cream placed in the center gradually spreads out, creating an illusion of an eruption. This dessert can be considered inspired by European baking traditions, where soft textures and subtle aromas of vanilla, cocoa, and cream create a perfect balance of flavor. The taste of the pie is rich and creamy-chocolatey with a pleasant moisture thanks to the cream that soaks into the dough during baking. It is perfect for cozy home evenings as well as festive tables, impressing with its unusual appearance and exquisite taste. The 'Volcano' will be the center of attention and provide delight in every bite.
1
First, prepare the cream. Crack an egg into a saucepan, add 100 grams of sugar and one packet of vanilla sugar, and mix with a whisk. Add cornstarch and a bit of warm milk, then mix again. Add milk (a total of 600 ml). Cook the cream over medium heat while constantly stirring. Once the cream starts to thicken, reduce the heat and continue stirring. Remove the saucepan from heat and add 50 grams of butter; mix well. Cover the cream with plastic wrap and let it cool.
- Chicken egg: 5 piece
- Sugar: 220 g
- Vanilla sugar: 8 g
- Cornstarch: 60 g
- Milk: 750 ml
- Butter: 50 g
2
Crack 4 eggs into a bowl, add 120 grams of sugar and a pinch of salt, whisk together. Pour in 150 ml of room temperature milk and 75 ml of vegetable oil, mix again. Sift in 300 grams of flour, two tablespoons of cocoa powder, and one packet of baking powder, mix well with a whisk.
- Chicken egg: 5 piece
- Sugar: 220 g
- Salt: pinch
- Milk: 750 ml
- Vegetable oil: 75 ml
- Wheat flour: 300 g
- Cocoa: 2 tablespoons
- Baking powder: 10 g
3
Pour the batter into the mold, then take the cream. Use a large spoon to place the cream in the center of the batter.
- Cornstarch: 60 g
4
Bake the pie in an oven preheated to 180 degrees for 45 minutes.