Magical layered pie with berries
Votes: 3
Time: 3 hours 20 minutes
Complexity: easily
Servings: 9
Complexity: easily
Servings: 9
The magic of this baked good is that you mix one dough, pour it into a pan, and after baking, you have a magnificent pie with three distinct layers: sponge, berry, and cream. This layering of the dough during baking occurs thanks to a special mixing technique. First, beat the egg yolks with sugar and butter; this will create the cream layer. Then, stir in the flour and fresh berries, which will separate into the berry layer. Finally, fold in the stiffly beaten egg whites with cream of tartar; these will eventually rise to the top of the pie, forming an airy sponge layer.
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:
- 6 tbsp (90 g) butter
- 3 large eggs at room temperature, separate the yolks from the whites
- 3/4 cup granulated sugar
- 2/3 cup flour
- 1/8 tsp fine salt
- 1.5 cups of milk
- 1 tsp vanilla extract
- 1 cup strawberries, sliced 0.5 cm thick
- 1 cup raspberries, halved lengthwise
- 0.5 tsp cream of tartar
- Powdered sugar for serving
- Whipped cream for serving
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Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 325°F (160°C). Line a 20cm square metal baking pan with a 30cm x 20cm piece of parchment paper, allowing the ends to hang over both sides.
- In a small microwave-safe bowl, melt the butter in the microwave for 1 minute. Brush the parchment paper with the melted butter, then invert it and press it into the pan. Brush the other side of the paper and the sides of the pan with butter.
- Vigorously whisk the egg yolks and sugar in a large bowl until pale, creamy, and thick, 1-2 minutes. Pour in the remaining melted butter and whisk to combine. Add the salt and all but 2 tablespoons of flour, and knead into a dough.
- Pour the milk into a microwave-safe bowl or measuring cup and microwave for 1 minute until warm. Slowly pour the milk and vanilla into the batter, whisking constantly until fully combined (the batter will be runny). Combine the berries with the reserved 2 tablespoons of flour and gently fold into the batter.
- In a clean bowl, beat the egg whites and cream of tartar with a mixer on medium speed until stiff peaks form, about 2 minutes. Fold the beaten whites into the batter, lightly whisking them. Using a whisk, gently fold the batter several times to coat the whites with liquid while maintaining as much volume as possible (the batter will not be smooth). Pour the batter into the prepared pan and gently smooth the top with a rubber spatula.
- Bake until the top of the pie is golden brown and puffed, about 1 hour. The pie should be set but still slightly jiggly in the center. Cool completely in the pan, about 2 hours.
- Before serving, dust the top of the pie with powdered sugar. Run a small offset spatula or thin knife between the pie and the sides of the pan. Pull the overhanging ends of the parchment paper to lift the pie and transfer it from the pan to a cutting board. Cut the pie into 9 squares and serve with whipped cream.
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