Pie with kissel
Description
Tasty baked goods for the whole family. Making Gagarin’s pie is very simple; follow the step‑by‑step instructions and repeat them. You can use any berries, preferably sour. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for making the pie.
- 2
Step 2
Sift the flour into a bowl.
- 3
Step 3
Add the chilled butter, cut into pieces, to the flour and rub it with your hands into crumbs.
- 4
Step 4
Add the leavening agent to the flour along with 50 g of sugar from the total amount.
- 5
Step 5
Make a well in the flour, add 4 yolks, and place the whites in a bowl for beating.
- 6
Step 6
Knead the dough; it will be crumbly, but that's normal. Divide the dough into three unequal parts: one large, one medium, and one small. Place the small portion of dough in a bag and put it in the freezer.
- 7
Step 7
Prepare a removable pan with a diameter of 24 cm. Line the bottom with baking paper.
- 8
Step 8
Spread most of the dough into the pan, form small edges, then place it in the freezer for 1 hour.
- 9
Step 9
Add cocoa powder to the middle part of the dough and knead it into the dough.
- 10
Step 10
Also place the cocoa dough in the refrigerator for a while.
- 11
Step 11
Drain the juice that has been released from the cherries during thawing.
- 12
Step 12
Sprinkle a small amount of starch on the bottom of the pie to bind the juice that will be released from the cherries during baking.
- 13
Step 13
Place the cherries.
- 14
Step 14
Grate the chocolate portion of the dough on a grater; you can even do it directly in the pan.
- 15
Step 15
To the egg whites, add a pinch of salt and beat until soft peaks form, then add the sugar.
- 16
Step 16
Beat with sugar until stiff peaks form.
- 17
Step 17
Add the dry kissel mixture and gently stir it with a mixer on low speed.
- 18
Step 18
Spread the egg white mixture over the chocolate layer and smooth it out.
- 19
Step 19
Grate a small portion of the dough that has been placed in the freezer.
- 20
Step 20
Sprinkle this crumb over the top of the pie, bake at 160 °C for 1 hour.
- 21
Step 21
Let the pie cool a bit in the pan; the meringue will slightly collapse, that's normal.
- 22
Step 22
Carefully work the sides of the pie with a knife or pastry spatula and remove it from the pan.
- 23
Step 23
The pie turned out very interesting in appearance and taste, the sweetness of the pie contrasts with the slightly sour cherries and all this magnificence is complemented by a chocolate layer and airy soufflé. An unusual and interesting pie, of course it’s a high‑calorie “bomb”, but a small piece certainly won’t hurt.