White glazed pie with red currants
8 servings
70 minutes
This exquisite pie with white glaze and red currants is a true masterpiece of European cuisine. Its delicate dough, infused with creamy aroma and hints of vanilla, pairs perfectly with the airy meringue glaze, creating lightness and softness in every bite. The red currants add bright tart notes, balancing the sweetness and giving the pie freshness. This dessert is ideal for festive occasions, holiday dinners, or cozy home tea parties. Its roots trace back to traditional recipes of classic European cakes where creamy softness and fruity tartness always created a harmonious duet. This pie not only delights in taste but also impresses visually — the snow-white glaze sprinkled with ruby berries turns it into an elegant culinary masterpiece.
1
Preheat the oven to 180 degrees. Grease 2 round pans, 20 cm in diameter.
- Butter: 120 g
2
Mix flour, baking powder, and salt. Beat softened butter with 1.25 cups of sugar until creamy. Add eggs one at a time and beat well. Add milk and half of the vanilla, then mix with the flour mixture. Mix well.
- Wheat flour: 2.3 glasss
- Baking powder (raising agent): 2.5 teaspoons
- Salt: 1 teaspoon
- Butter: 120 g
- Sugar: 2 glasss
- Chicken egg: 2 pieces
- Milk: 0.6 glass
- Vanilla: 4 teaspoons
3
Place the dough in the prepared molds and bake for 20-30 minutes until done. Cool for 10 minutes and remove from the molds. Leave to cool.
4
Meanwhile, mix the remaining sugar, water, egg whites, cream of tartar, and a pinch of salt, and place it in a water bath. Whip with a mixer for 5-7 minutes.
- Sugar: 2 glasss
- Water: 0.3 glass
- Egg white: 2 pieces
- Cream of tartar: 0.5 teaspoon
- Salt: 1 teaspoon
5
Remove from heat and continue to whisk the glaze for a while. Add vanilla and mix well.
- Vanilla: 4 teaspoons
6
Spread icing on one layer and place the second on top. Gently press down and cover the top with icing evenly, then coat the sides. Decorate with red currants.
- Redcurrant: to taste
