Picasso Pie

I dedicate this cake, this palette of colors and flavors to our birthday girl Lenochka (Esenija)!
A pie where everyone can find their favorite combination - two kinds of pastry intertwined with each other, tender vanilla and juicy mousse filling, as well as a nutty, so crumbly topping...
Happy Birthday, Lena!
Enjoy, dear cooks!!!
Ingredients for pie "picasso":
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Wheat Flour
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Flour
(300 g - shortbread dough, 125 g - biscuit, 200 g - sprinkles)
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625 g
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Chicken egg
(1 piece - shortbread, 4 pieces - biscuit)
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5 pieces
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Butter
(200 g - shortbread dough, 150 g - sprinkles)
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350 g
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Vanilla sugar
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1 packet.
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Sugar
(200g - shortcrust pastry, 125g - biscuit, 50g - for pudding, 150g - sprinkles)
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525 g
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Corn starch
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25 g
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Dough leavening agent
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1 teaspoon
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Vanilla pudding
(37 g)
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1 bundle.
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Milk
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400 ml
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Apple mousse
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370 g
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hazelnuts
(ground)
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100 g
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Sugar powder
(for decoration)
How to cook cake "picasso" step by step with photos
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Products we need to prepare the pie! |
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Mix 300g of flour with 200g of sugar and vanilla sugar.
Pour the flour mixture on a work surface and make a funnel in the middle. Fill the middle of the funnel with 1 egg and place 200g of sliced butter around the mound of flour. If you wish you can substitute the butter with margarine. |
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Knead a smooth homogeneous dough - "Knead a smooth homogeneous dough".
Wrap the dough in clingfilm and place in the fridge for 1 hour. |
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After the time has elapsed, take out the dough and roll out all around the perimeter of the baking tray. The shape of the tray is standard - 30x40 cm.
I recommend baking paper to cover the baking tray and roll out the dough under clingfilm - it rolls out very well, it does not stick, you can easily adjust it by hand to the desired shape. |
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Prick the dough with a fork and send it to a preheated oven at 180 degrees for 6-8 minutes. |
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To make the sponge cake you need 4 eggs. Separate egg whites from egg yolks. |
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Whites must be beaten until stiff. |
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Add 2 tablespoon of hot water, 125 grams of sugar to the egg yolks and beat until the yolks are foamy, about 5 minutes. |
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Pour the egg yolks into the whites, mix well. |
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Stir in 125 g flour, 25 g of starch and 1 teaspoon of baking powder, sift through a sieve. Mix flour mixture with egg mixture, mix gently. |
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Spread biscuit dough on lightly baked shortbread and send it in the oven again, at the same temperature of 180 degrees Celsius., for 10 minutes. |
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For the filling we make vanilla pudding.
Mix one packet of dry pudding with 50g sugar, 400ml milk.
Bring mixture to boil with constant stirring. Remove from heat. |
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Spread on biscuit layer of dough pudding and apple mousse, alternating between them. Like this! |
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For the sprinkles:
Chop 200 g of flour, 150 g of sugar, 100 g of ground hazelnuts and 150 g of butter with a mixer with hook and loop attachment or with a blender, whichever works best for you. |
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Spread the pecan crumble all over the filling and pop the cake in the oven (temperature 180 degrees F.) for about 20-25 minutes more. |
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Leave the cake to cool completely, then cut it into portions!
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Or like this!
You can decorate the top of the cooled pie with powdered sugar plus chocolate decorations. |
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A little piece closer! |
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For you, Lenochka!!! |
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Help yourselves, dears!!!
Bon appetit!!! |
Nutritional Value:
Whole Dish: |
Calories
8705.7 Calories
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Protein
127.7 g
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Fat
397.9 g
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Carbohydrates
1164.4 g
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Per Serving: |
Calories 544.1 Calories |
Protein 8 g |
Fat 24.9 g |
Carbohydrates 72.8 g |
100g: |
Calories 317.7 Calories |
Protein 4.7 g |
Fat 14.5 g |
Carbohydrates 42.5 g |
Flour, Sugar, Butter, Eggs, Tender, Milk, Nutella, Baking powder, Baking, Vanilla sugar, Hazelnuts, Cakes, Corn Starch, Vanilla pudding, Pastry