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Caviar & Bull Restaurant

Mediterranean haute cuisine in the heart of Budapest

Caviar & Bull Restaurant
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A Different Type of Hungarian Pie

27.05.2009
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A Different Type of Hungarian Pie
"I got this recipe from a good colleague. This pie looks like we spent hours in the kitchen to make the custard and the top, but it is really simple to make it. It all happens in the oven, by itself; no professional baking skills are necessary.

Ingredients:

5 egg yolks
30 g vanilla sugar
150 g sugar
100 g margarine
250 g flour
1 liter milk
5 egg whites
salt
zest of 1 lemon
margarine to grease baking pan
breadcrumbs

Preparation time: 1.5 hours

Difficulty: ☺

Preparation:

In a large bowl mix egg yolks, vanilla sugar, sugar, pinch of salt. Add margarine and the lemon zest. Add flour and milk gradually to sugar mixture, beating to a thin smooth batter.

Beat the egg whites with a pinch of salt, until stiff peaks form, then add it carefully to the pancake dough.

Coat the bottom of a 26 cm baking pan with margarine, sprinkle with breadcrumbs and pour the dough into it. Sprinkle the top with small pieces of margarine. Put into a cold oven, then turn on the heat to 150 ºC and bake it for 1 hour.

When the pie is done, cool for a few minutes, then cut into 8-10 bars. Serve it with apricot jam, but it tastes delicious by itself as well.

Hint:

* Use hand mixer to get a smooth batter.
* Do not add baking powder or baking soda.
* Cool the egg whites before beating.
* Add a pinch of salt or a few drops of lemon juice to the egg whites, to make it easier to beat.
* Mix only half of the beaten egg whites to the dough, then carefully fold in the other half, without breaking it up much."

Source: Puszta.com





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