Raspberry Pie and Air Pudding Recipe
An unusually fragrant, delicious and tender pie will delight you and your loved ones with its amazing taste! They look very impressive on a festive table.
Servings
12
Cook Time
60minutes
Servings
12
Cook Time
60minutes
Ingredients
Instructions
  1. Dough: Put flour, egg yolks, sliced butter, baking powder and sugar in a food processor (blender) and whisk in a pulse mode until a moist granulate forms, which will make the filling slightly lumpy, dry if possible (it all depends on the density of flour, which is different in different regions!) add a couple of tablespoons of ice water.
  2. Assemble the dough into a ball and divide it into 2 parts 60% and 40%. Place the smaller part in the freezer.
  3. Distribute most of it in a 30×20 cm mold, the bottom of which is covered with baking paper. Put the dough form in the refrigerator for 30 minutes.
  4. Bake the cooled pie in a preheated 190 degree oven for about 20 minutes. Focus on your oven!
  5. Cream for air pudding: whisk the whites with powdered sugar to stable peaks, enter the pudding (powder), whisk again at low speed, add the butter and mix with a spatula, folding the bottom up and in a circle.
  6. Spread the cream over the entire surface of the baked cake and lightly drown the frozen raspberries in it.
  7. Grate a frozen piece of smaller dough on a grater and sprinkle the whole pie evenly with crumbs.
  8. Bake in a preheated 190* oven for 30-40 minutes. Focus on your oven!
  9. Let the pie cool down. Remove from the mold and cut into portions. Sprinkle with powdered sugar.
  10. Bon appetit.
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