Tender vanilla pie
4 servings
30 minutes
The delicate vanilla pie is an exquisite dessert of Russian cuisine that delights with its airy, melt-in-the-mouth flavor. Its recipe dates back to a distant past when culinary masters sought to create a simple yet elegant treat. This pie is a symbol of coziness and home warmth, perfect for family tea gatherings. The tender dough soaked in butter and milk creates a soft texture, while added vanillin gives it a refined aroma. Egg whites whipped to an airy mass make it truly light. The pie is baked to a golden crust and slightly quivers in the center, promising a rich and delicate taste. It is best served slightly warm, possibly with fruits or light cream to emphasize its sophistication.
1
Separate the whites from the yolks and beat them until thick with a pinch of salt.
- Chicken egg: 4 pieces
- Salt: pinch
2
Beat the yolks with sugar and water, then add 250 grams of milk, and then another 250 grams.
- Chicken egg: 4 pieces
- Sugar: 150 g
- Water: 1 tablespoon
- Milk: 0.5 l
3
Then we melt the butter and let it cool slightly.
- Butter: 125 g
4
Pour the oil into the yolks and whisk again.
- Butter: 125 g
5
Then add the flour in three equal parts, mixing thoroughly each time.
- Wheat flour: 125 g
6
Adding vanillin.
- Vanillin: to taste
7
Gently fold in the egg whites with a motion from top to bottom.
- Chicken egg: 4 pieces
8
Grease the mold with oil and sprinkle with flour. IMPORTANT: the mold must not be detachable.
- Butter: 125 g
- Wheat flour: 125 g
9
Place in the oven for 40-60 minutes. The pie should be golden on top, and the filling should jiggle slightly.