Striped Pie
8 servings
120 minutes
Striped pie is a bright representative of Soviet home baking that has won the love of many generations. Its name reflects its unique appearance: layers of light and chocolate dough intertwine to create striking stripes. This pie features an airy and tender texture thanks to whipped eggs and soft margarine. Cocoa powder gives it a rich chocolate flavor that perfectly complements the sweetness of the dough. The striped pie is great for morning tea or as a cozy dessert for family evenings. Easy to prepare, it has become a frequent guest at festive tables, reminding us of the traditions of warm home cooking. Baked at 180 degrees, it acquires a golden crust, and its readiness can be easily determined with a toothpick. The pie makes a wonderful addition to a cup of fragrant tea or coffee.
1
Beat the eggs with sugar, combine with soft margarine. Add the slaked soda.
- Chicken egg: 5 piece
- Sugar: 150 g
- Margarine: 250 g
- Baking soda reacted with acid: 0.5 teaspoon
2
Add flour. Mix. The dough should have the consistency of thick sour cream.
- Wheat flour: 2 glasss
3
Divide the dough into 2 parts. Add cocoa to one part.
- Cocoa powder: 2 tablespoons
4
Spoon the dough into the mold, alternating between light and dark dough.
5
Bake in the oven for 40 minutes at 180 degrees. Check the pie's readiness with a toothpick. If the toothpick is dry, the pie is ready.
