Pie Kiev

Pie Kiev

Ingredients:

For cake layers:
8 vitelluses
1,5stakana sugar
200gr.sl.masla
400gr.smetany
1,5 Art. of walnuts
1,5-2 Art. of flour

For meringue: 8 egg whites, 2 glasses of sugar.

For cream:-1 B. boiled condensed milk and 200gr.sl.masla.

Preparation:

Right at the beginning to place sour cream in deep bowl, to put 2 ch.l.soda, to mix and put away.
To separate the yolks from the whites.
Proteins in the refrigerator and to shake up yolks with sugar, to add desi (it room temperature, soft) and sour cream which has already overboiled and has increased in volume, now we add nuts (by the way, I cut them more largely, but I do not crush in dust - so more tasty) well and flour. Dough has to turn out, as dense sour cream.
We warm oven to 170gr. We dim form (28, and even 30 cm), we oil, we pour out half of dough and we bake.
Is concerned fast minutes 15. Also second half.
While cake layers are concerned, we beat 8 whites from 2 Art. of sugar up to the dense weight.
We bake meringue at the same temperature, as cake layers. In ideal of meringue it has to be baked to crunch. BUT!!! By practical consideration I have found out that it is pleasant to all when meringue is similar to souffle inside.
This time baked it minutes 40, from above and from sides it crunchy, and inside the gentle. Cake layers rise slightly.
While all this business cools down, quickly we shake up cream.
Oil soft, room temperature, we shake up until white and on spoon we add var.sgushchenka. IN TOTAL!!!
We collect pie according to the known scheme-cake layer-cream-meringue-cream-cake layer. We decorate, with feeling of deep satisfaction mentally we applaud ourselves.

Bon appetit!

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