Ankovskiy pie
8 servings
60 minutes
Ankovsky pie is a refined delicacy of European cuisine that embodies the harmony of creamy softness and refreshing citrus notes. Its history is shrouded in mystery, but it is believed to originate from ancient culinary traditions where bakers skillfully combined simple ingredients to create true works of art. The delicate dough made with butter gives the pie airiness and a crumbly texture, while the lemon cream filling adds a refreshing tartness. This pie is perfect for morning tea, friendly gatherings, or festive events and can be topped with powdered sugar for an elegant finish. Ankovsky pie is a balance of tenderness, light sweetness, and expressive flavor accents.
1
Add 225 g of cold butter (cut into pieces), 115 g of sugar, and 3 egg yolks to the sifted flour. Mix everything. Add water and knead the dough.
- Wheat flour: 450 g
- Butter: 350 g
- Sugar: 420 g
- Egg yolk: 3 pieces
- Water: 50 ml
2
Place the dough in a parchment-lined form and smooth the edges. Put it in a preheated oven at 200 degrees for 30-40 minutes.
3
For the filling, mix the remaining sugar with butter. Add eggs and grated lemon zest. Add lemon juice.
- Sugar: 420 g
- Butter: 350 g
- Chicken egg: 2 pieces
- Lemon zest: 2 pieces
- Lemon juice: 1 glass
4
Boil the obtained mixture in a water bath, stirring constantly, until thickened. Cool down.
5
Cut the cake into two parts and spread with cream. The pie can be sprinkled with powdered sugar.
- Sugar: 420 g
