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Vanilla Pai, Prescriptions, Any category, Any kitchen, Pastries and desserts, Pies, British cooking

Ingredients portion 8

Wheat flour 300 g

Butter 200 g

Sugar 350 g

Vanilla sugar 2 teaspoons

Chicken egg 6 pieces

Baking powder 2 teaspoons

Cooking instructions 2 hours

1 Melt the butter, add 4 eggs + 2 yolks and beat with a mixer for 3-5 minutes.

2 Add 100-150 grams of sugar and vanilla sugar, beat until fluffy and smooth. This takes about 5-7 minutes. Beat gently as this is not a biscuit, but a fluffy cake.

3 Gradually add the flour and baking powder, knead with the mixer at first and finish with a spatula, as the dough will become “sticky”. The spatula will stand in the dough.

4 Whisk the remaining 2 whites and add 1 cup sugar, you do not need to make sure that the sugar is completely dissolved.

5 Oil the mould and dust it with flour. Transfer the dough.

Young cabbage with prawns, yoghurt and herbs

6 Pour the whites on top. Do not achieve an even layer as you will end up with a crust that will ideally crack and create a “flaky” effect.

7 Bake in the multicooker or oven at 180 degrees for 40-60 minutes (check with a wooden stick).

Recipe tip You get a light layer of meringue on top, a thin layer of syrup (meringue sugar) underneath, and finally a soft, flavourful ‘essence’ of pâtisserie.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .