Delicate Layered Pie
8 servings
120 minutes
The delicate layered pie is a true art of Russian cuisine, combining lightness and rich creamy flavor. It delights with its lightness thanks to whipped egg whites and the tender texture of the dough. The origins of the recipe trace back to Russian baking traditions, where the layered structure has always been valued for its extraordinary softness. Preparation requires patience and precision, but the result is worth every effort: a golden crust with a subtle vanilla aroma hiding an amazing tenderness beneath it. This pie is perfect for cozy tea gatherings or special family celebrations. It is best served with a cup of fragrant tea or coffee, and a light dusting of powdered sugar completes its exquisite appearance. In every slice lies a harmony of simple ingredients and craftsmanship that creates a warm feeling of home comfort.
1
Preheat the oven to 175 degrees.
2
Grease a non-removable mold with oil and sprinkle with flour.
- Butter: 125 g
- Wheat flour: 115 g
3
Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt until stiff peaks form. Whip the yolks with sugar, vanilla, and water.
- Chicken egg: 4 pieces
- Vanillin: to taste
- Sugar: 150 g
- Water: 1 tablespoon
4
Melt the butter and let it cool slightly, then pour the cooled butter into the yolks and whisk.
- Butter: 125 g
5
Add the flour in 3 portions, mixing thoroughly each time.
- Wheat flour: 115 g
6
Pour half of the milk, whisk thoroughly, then add the remaining milk and whisk again.
- Milk: 500 ml
7
Gently fold in the egg whites with a motion from top to bottom.
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 — the top should be well browned, and the mass should barely jiggle. Let it cool completely. Dust with powdered sugar and cut into portions.
- Sugar: 150 g