Butter pie with soft filling
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
Nutritional value per serving:
Calories 456, total fat 22 G., saturated fats 12 G., proteins 5 G., carbohydrates 61 G., fiber 0 G., cholesterol 113 mg, sodium 367 mg, sugar 46 G.
Calories 456, total fat 22 G., saturated fats 12 G., proteins 5 G., carbohydrates 61 G., fiber 0 G., cholesterol 113 mg, sodium 367 mg, sugar 46 G.
This buttery pie is made with butter in both the spongy sponge crust and the soft filling. Natural vanilla paste and a touch of nutmeg infuse it with an incredible aroma. The pie is made with store-bought dry sponge mix and comes together quickly. It's a joy to make and eat!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 1 package (450 g) of dry mix for yellow biscuit
- 0.5 tsp freshly grated nutmeg
- 1 tsp vanilla extract
- 2 large eggs
- 110g unsalted butter, melt and let cool
Filling
- 2 packages of 220g cream cheese, room temperature
- 0.5 tsp vanilla paste
- 2 large eggs
- 4 tablespoons unsalted butter, melt and let cool
- 3 cups powdered sugar
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C) and spray a 9x13 inch glass baking dish with cooking spray.
- In the bowl of a stand mixer, combine the cake mix, nutmeg, vanilla extract, and eggs using the paddle attachment. Mix on medium speed until smooth, about 1 minute. Add the melted butter and mix until fully incorporated. Spread the mixture evenly into the prepared baking pan.
- Filling:
In a clean mixer bowl, beat the cream cheese with the paddle attachment on medium speed until smooth and fluffy, scraping down the sides of the bowl occasionally, 1-2 minutes. Add the vanilla extract and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the powdered sugar and beat on low speed, then beat on medium speed until smooth, about 1 minute. - Spread the filling evenly over the dough and smooth the surface with a spatula. Bake until the edges are puffed and golden brown and the center is set, 35-40 minutes. Let cool, then cut the pie into squares and serve.
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