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

Picasso Pie

Cooked Picasso Pie

Time to cook: 120 minutes

Total Servings: 16

Nutritional Value

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!!!

Author of the recipe

Ingredients for pie "picasso":

  • Wheat Flour / Flour (300 g - shortbread dough, 125 g - biscuit, 200 g - sprinkles) - 625 g
  • Chicken egg (1 piece - shortbread, 4 pieces - biscuit) - 5 pieces
  • Butter (200 g - shortbread dough, 150 g - sprinkles) - 350 g
  • Vanilla sugar - 1 packet.
  • Sugar (200g - shortcrust pastry, 125g - biscuit, 50g - for pudding, 150g - sprinkles) - 525 g
  • Corn starch - 25 g
  • Dough leavening agent - 1 teaspoon
  • Vanilla pudding (37 g) - 1 bundle.
  • Milk - 400 ml
  • Apple mousse - 370 g
  • hazelnuts (ground) - 100 g
  • Sugar powder (for decoration)

How to cook cake "picasso" step by step with photos

Products we need to prepare the pie!

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.

Knead a smooth homogeneous dough - "Knead a smooth homogeneous dough". Wrap the dough in clingfilm and place in the fridge for 1 hour.

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.

Prick the dough with a fork and send it to a preheated oven at 180 degrees for 6-8 minutes.

To make the sponge cake you need 4 eggs. Separate egg whites from egg yolks.

Whites must be beaten until stiff.

Add 2 tablespoon of hot water, 125 grams of sugar to the egg yolks and beat until the yolks are foamy, about 5 minutes.

Pour the egg yolks into the whites, mix well.

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.

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.

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.

Spread on biscuit layer of dough pudding and apple mousse, alternating between them. Like this!

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.

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.

Leave the cake to cool completely, then cut it into portions!

Or like this! You can decorate the top of the cooled pie with powdered sugar plus chocolate decorations.

A little piece closer!

For you, Lenochka!!!

Help yourselves, dears!!! Bon appetit!!!

Nutritional Value:

Whole Dish:
8705.7 Calories
127.7 g
397.9 g
1164.4 g
Per Serving:
544.1 Calories
8 g
24.9 g
72.8 g
317.7 Calories
4.7 g
14.5 g
42.5 g

Flour, Sugar, Butter, Eggs, Tender, Milk, Nutella, Baking powder, Baking, Vanilla sugar, Hazelnuts, Cakes, Corn Starch, Vanilla pudding, Pastry

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