Classic tyrolean pie

8 servings
2 hours 30 min

According to legend, the Austrian emperor Franz Joseph, while hunting in the Tyrolean forests, got lost and, in search of a way to the house, went to a small peasant village. Entering one of the houses, the hungry monarch asked the owners to feed him. The owner's only dish was this pie, made according to an old family recipe. The emperor liked the pie so much that later this peasant family became a supplier of pies to the palace. True or not - it is not known for certain. But the legend is beautiful. Like the pie itself.

How do you make a classic Tyrolean pie? Make the dough first. Prepare the products for it. Take butter of the highest quality, natural, without vegetable additives, corresponding to GOST. Chill the oil well before cooking, cutting it into cubes in advance.

How to make dough? Grab a large bowl. Sift flour into it. It is important to sift through the flour to saturate it with oxygen. Then the pastry will turn out to be airy and will rise well when baking.

Add the sugar and diced cold butter to the flour.

Use your hands to rub the flour and butter to the crumb state.

Add an egg (I came across such a happy one with two yolks) and again with your hands knead a smooth, bouncy dough. Try to do this as quickly as possible - the colder the oil remains, the more crumbly and tasty the dough will be.

Roll the dough into a ball and put it in the fridge for 1 hour.

Then remove the dough and spread it over the bottom and sides of the tin. You can roll it out with a rolling pin, or you can do it again with your hands, cutting thin plates from the dough and laying out their shape. The diameter of the mold can be from 22 to 26 cm.

Place the parchment on top and fill the load - dry beans, peas or special balls. This method will save the dough from bloating when baking. Bake the cake for 20 minutes at t 200 ° C.

Cool the finished cake, and remove the cargo.

Make the cream. Prepare the products for it. Pre-wash the eggs. Milk can be any fat. Starch - potato. If you take corn, then double the amount.

How to make a cream? Pour milk into a thick-bottomed saucepan and heat it over a low heat.

Break the eggs into a separate bowl and whisk them with sugar until fluffy, light.

Add starch to them, mix.

Pour the warm milk into the beaten eggs and mix. Pour the egg and milk mass into the saute pan again.

Return the sauté pan to the stove and, stirring, simmer the cream until thickened.

Remove the cream from the heat, add the vanillin and stir.

Cool the cream. It is better to cover it with cling film & quot; in contact & quot; so that the cream does not become coveted.

Put the cooled cream on the cake and flatten.

Prepare the filling. Wash the berries well and dry. Any berries and fruits are suitable, I took red and black currants.

Top the cream with the berries. You can do it beautifully, in the form of a drawing.

Prepare the fill. Prepare the cake jelly according to the instructions on the package. I did this: combined 10g of jelly powder, 50g of sugar and 200ml of water and brought, stirring, to a boil. You can also make a pour of regular gelatin or agar agar.

Pour clear jelly over the cake and refrigerate for 2-3 hours. During this time, the filling will set well, and the cream will stabilize. Then serve the pie to the table. Enjoy your meal!

If you have some berries and jelly left, you can make such a light dessert.

Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

How vanilla, vanillin, vanilla extract and vanilla sugar differ, how to properly apply and replace them so as not to spoil the taste of the dish, read this article.

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!