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

Gagarin Pie

Cooked Pie

Nutritional Value

There is a legend about the origin of the name of this cake. After his first flight into space, Gagarin was invited to visit socialist countries. In one of these countries he was offered a cake for dessert, which the first cosmonaut really liked. Since then the pie has been called "Gagarin's cake". It looks like a cake that can be served at any celebration.

Author of the recipe

Ingredients for Gagarin cake:

  • Butter - 200 g
  • Chicken egg - 4 pcs
  • Salt (grits)
  • Wheat flour / Flour - 2.5 glass
  • Sugar - 7 tablespoon
  • Cocoa powder - 3 tablespoon
  • Caustic soda dissolved in vinegar - 1 teaspoon
  • Kissel (briquette, must be RED) - 200 g
  • jam (thick) - 200 g

How to cook gagarin pie step by step with photos

1. Take the butter out of the fridge, it has to be soft and at room temperature. 2. Sift 2.5 cups of flour into a large bowl (a cup of two hundred and fifty grams). 3. In a bowl, crumble the mousse. ( I give preference to strawberry, cherry, raspberry kissel. This time I bought a strawberry-cherry one, 250 grams. I used the whole briquette). KISSEL MUST BE OF RED COLOR!!! 4. In different containers, carefully, separate egg whites from yolks. Put the lid on the egg whites and put them in the fridge (we don't need them yet). 5. Add to the egg yolks 2 Tbsp. tablespoons sugar.

6. Beat yolks and sugar with a mixer. In the whipped yolks gradually add the soft butter and continue beating until smooth, then add the baking soda, garnished with vinegar. Stir for a few more seconds and then take the mixer away. Be sure to wash and dry the attachments from the mixer (we will soon need the mixer with these attachments for whipping egg whites).

7. Add gradually sifted flour to the creamy mass and quickly knead the dough with your hands. Divide the ready pastry into 3 parts.

8. Stir in the cocoa powder in one part. When kneading the cocoa dough it may crumble - this is normal. Wrap all 3 parts in clingfilm or wrap in cling wrap and put into the freezer.

9. Immediately start making the protein and sour cream mixture. We get the whites out of the fridge, add to them a pinch of salt, and start beating them with a mixer on a low speed, gradually adding 5 tbsp. Spoonfuls of sugar, increasing the speed, until stiff and frothy. Continue beating, gradually adding all the kissel. The result is a stiff mass, like for meringues. (In the picture I had to put the egg whites in a bigger beating bowl, because. к. The whipping mug was a little small.)

10. Preheat the oven to 180 degrees and prepare the baking tin. The best way to make this cake is to use a removable round cake tin with a diameter of 24 cm or a square 23 cm. I don't have a spring form, so I use a square dish (23cm). Line the bottom of the tart tin with baking paper. You can lightly grease the mold and the baking paper with cooking oil or butter - I don't do that. Take one piece of the light dough out of the freezer and grate it on a coarse grater right into the mold. Spread a thin layer of thick jam on top of the pastry and smooth it well. Take dark pastry out of freezer, rub it on jam and spread evenly. Spread white and sour cream mixture on dark dough. Smooth it with a spatula. Grate last white piece of dough on top and put in heated oven 180 degrees for 50-65 minutes. We check for readiness with a wooden stick.

11. Take out of the oven and let the pie cool right in the mold. Once the pie has cooled, take it out of the mold. You can sprinkle the pie with powdered sugar if you wish.

12. The pie looks a lot like a cake.

13. Bon appetit!

14. Note. To make a whipped egg-white sour cream pie, a few tips: Eggs must be fresh. When making the egg whites, the utensils must be dry. When you separate the egg yolk from the egg white, the yolk must never get into the egg white.

Nutritional Value:

Whole Dish:
4425.2 Calories
77.7 g
204.8 g
568.5 g
316.1 Calories
5.6 g
14.6 g
40.6 g

Chicken Egg, Salt, Flour, Wheat Flour, Sugar, Sweet, Cocoa Powder, Vinegar Soda, Baking, Cakes, Jelly, Kissel, Pastry, Tarts

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