"Smart" pie: recipe with step by step photos

Do you want something unusual, tasty and light? Then you are here. Today we are preparing a "smart" pie. Why smart? You will find out a little later.

How to make a smart pie

This recipe came to us from America and in the original version is called magic. But I would call it "the end of the diet" and "so be it." It is made quickly, the products are affordable and can be eaten in any refrigerator, and the taste is beyond praise. It consists of two cakes, between which there is a delicate egg layer.

So, this dessert is called smart because it exfoliates itself and "makes" the filling. Intrigued? Then let's get started.

List of products needed for the cake:

• flour 120 g;
• icing sugar, but you can also sugar 100 g;
• butter 120 g;
• chicken egg 4 pcs.;
• milk 500 g;
• water 1 tablespoon

How to make a smart pie:

1. Cut the butter into pieces and melt. But don't let it boil.
2. Heat the milk, up to 40-50 degrees. It should be warmer than room temperature.
3. Separate the yolks from the whites. Set aside the latter for now.
4. Mash the yolks with sugar. You can add a packet of vanillin.
5. Pour in the butter and mix well. Add a spoonful of water.
6. Sift flour into a bowl with eggs and butter. Mix well.
7. Pour in milk. Mix thoroughly.
8. Turn the stove on 180 degrees and leave to heat.
9. Whisk the whites into a stiff foam. The more froth, the more filling the cake will have. You will learn how to whip the whites a little later.
10. Add proteins to the dough. This should be done carefully, in several parts, movements from top to bottom. Stir the dough gently. Protein should remain foam, but evenly distributed throughout the dough. The beauty of this dough is that it doesn't have to be uniform. The consistency should be liquid, with pieces of egg foam. Therefore, I would call the cake "and so it will do."
11. Pour the dough into a one-piece glass pan and place in the oven.
12. The pie is cooked on average for 30-35 minutes, depending on the stove. You can check the readiness by gently poking it with a toothpick or fork. If the toothpick is dry - pie ready.
13. Even if the capabilities of the stove do not allow to bake it to full readiness, pie it will still be delicious. There will be no raw dough left.
14. Dessert delicious both hot and cold.

How to beat whites correctly

In order for the whites to beat well and form a thick foam that will last for several hours, you need to know the following rules:

1. Proteins need a "fixer". It can be a pinch of salt, vinegar, or lemon juice. Of course, 4-5 drops of liquid will be enough.
2. Whisk the whites only in a clean, dry ceramic or glass dish. Foreign matter or water will ruin the foam.
3. Eggs for beating must be fresh. Old protein becomes watery and no foam forms. It is optimal to choose eggs laid 1-2 weeks ago.
4. It is best to beat the whites with a mixer or blender. By hand, with a whisk, it is very, very difficult to achieve such foam. The mixer or blender should also be dry and clean.
5. When using a mixer, it is best to start whisking at low speeds. Increase the spinning power every 3 minutes.

Get familiar with the whipping process squirrel on the video.

With other delicious and fast desserts can be found here.