Recipe: Enchantment Pie step by step with pictures | Handy.Recipes

Enchantment Pie

Cooked cake charm

Time to cook: 90 minutes

Total Servings: 16

Nutritional Value

This pie charmed me with its tenderness and unique flavor. Light as a feather, the pastry and the double filling, the fragrance of lemon and vanilla. Not very conspicuous on the surface, hiding its true content under a cover of delicate streusel and almond petals, this truly elegant tart will reveal a sea of flavor and aroma. Once you taste one bite, you'll wish you had another... Come in, help yourself. I promise you will not regret it!

Author of the recipe

Ingredients for the cake :


  • Yeast (dry or 20g of regular) - 7 g
  • Sugar - 60 g
  • Milk - 150 ml
  • Wheat flour / Flour - 350 g
  • Chicken egg - 2 units
  • Butter - 60 g
  • Lemon - 0,5 pc
  • Salt - 0.25 teaspoon


  • Rhubarb - 500 g
  • Sugar - 100 g
  • Cottage cheese - 300 g
  • Chicken egg - 1 pc
  • Vanilla sugar - 20 g
  • Lemon - 0,5 pcs


  • Butter - 30 g
  • Sugar - 30 g
  • Wheat flour / Flour - 40 g
  • Almonds (petals ) - 40 g

How to cook cake step by step with photos

Dissolve half the sugar, the yeast and two spoonfuls of flour in the warm milk. Place in a warm place for 10-15 minutes until a cap has formed. Mix the rest of the flour with the rest of the sugar, pinch of salt, and the zest of half a lemon.

Add eggs, yeast and melted butter to the flour. Knead the dough. It turns out such a sticky dough, just a smudge of sorts. Don't panic, for the sake of conscience you can add another spoonful of flour, but this will not remedy the situation, the dough does look weird.

Cover the bowl with a towel and leave to rise for 1 hour. Meanwhile, prepare the filling. Peel the rhubarb, cut it into pieces (you can use frozen rhubarb), put it in a saucepan, add 3 tablespoons of sugar and stew for 5 minutes. Put sugar according to your taste, people who have a sweet tooth may need more sugar. Take pot off heat and leave it to cool.

Mix egg, two spoons of sugar, vanilla sugar and juice of half a lemon. Prepare the streusel. To do this mix the butter, sugar and flour and make a crumb with your fingers.

The dough has risen.

The interesting thing is that when you take it out of the bowl, though it's sticky, it holds its shape and looks "quite decent", if you remember how it was before it was proofed.

On baking paper, or better yet with your hands, which should periodically be dipped in flour, stretch the dough to the size of the form in which you will bake the cake. My form is 25x35 cm. You can simply bake it on a baking tray.

Spoon or dollop the curd onto the pastry, making angled strips about 4cm apart.

Place the rhubarb filling between the strips of cottage cheese.

Sprinkle the streusel on the rhubarb filling and the almond petals on the quark. Put the tart in a preheated 160 degrees oven and bake for 30-35 minutes. Check readiness with a dry matchstick.

Tender cake is ready! The unusual aroma will fill your kitchen.

Delicious! Girls, I highly recommend this pie. If rhubarb is not available, it can be replaced by sour apples, but rhubarb is still the best!

Bon appetit!

Nutritional Value:

Whole Dish:
3845.1 Calories
132.1 g
127.9 g
542.7 g
Per Serving:
240.3 Calories
8.3 g
8 g
33.9 g
207.8 Calories
7.1 g
6.9 g
29.3 g

Salt, Lemon, Flour, Wheat Flour, Sugar, Butter, Eggs, Milk, Almonds, Baking, Vanilla sugar, Cottage cheese, Cake, Cakes, Rhubarb, Pastry

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