Ingredients
Dough:
- 330 gram Flour wheat / Flour
- 2 teaspoons Baking powder
- 5 pieces Chicken eggs
- 250 gram Butter cold
- 1 pack Vanilla sugar
- 30 gram Cocoa powder
- 50 gram Sugar
Filling:
- 5 pieces Egg white
- 125 gram Sugar powder
- 2 packs Vanilla pudding
- 80 ml Vegetable oil tasteless and odorless
- 150 gram Raspberries frozen
- 150 gram Red currant frozen
Instructions
- It is better to measure and weigh the products necessary for the preparation of the dough in advance.
- Sift flour with cocoa and baking powder, mix with sugar and vanilla sugar. Put the flour mixture, yolks and butter, cut into pieces, into a combine (blender) and beat in pulse mode until a wet crumb forms, which will slightly gather into lumps, if it turns out dry (it all depends on the density of flour, which is different in all regions), add a couple of tablespoons of ice water.
- Assemble the dough into a ball and divide it into 2 parts 60% and 40%. Place the smaller part in the freezer.
- Distribute most of it in a 28x20 cm mold, the bottom of which is covered with baking paper. Put the dough form in the refrigerator for 30 minutes. Bake the cooled pie in a preheated 190*C oven for about 20 minutes. Focus on your oven!
- The cream turns out to be airy, like pudding: Beat egg whites with powdered sugar to stable soft peaks, add to the pudding (powder), beat again at low speed, add butter and mix with a spatula, folding from bottom to top and in a circle.
- Spread the cream over the entire surface of the baked cake and lightly drown the frozen berries in it. (do not defrost them in any case!)
- Grate a frozen piece of smaller dough on a grater and evenly cover the whole pie with crumbs. Bake in a preheated 190 *C oven for 30-40 minutes. Focus on your oven!
- Let the pie cool down. Remove from the mold and cut into portions. Sprinkle with powdered sugar.
- Bon appetit.