Cooking description:
Making Tyrolean pie at home is quite simple, and you can cook it not only in summer during the berry season, but also in winter, from frozen berries. See the presented step-by-step recipe and cook with pleasure and for pleasure!
Purpose: At the festive table
Main Ingredient: Berries / Strawberries / Dough / Sponge Dough
Dish: Baking / Pies / Sweet
Cuisine geography: Austrian / European
Ingredients:
- Eggs - 9 Grams (5 whole eggs - in dough, 4 yolks - in custard)
- Sugar - 275 grams (150 grams - in dough, 100 grams - in cream, 25 grams - in syrup for impregnation)
- Vanilla sugar - 2 Pieces (1 sachet - in the dough, 1 sachet - in the cream)
- Flour - 140 Grams
- Cornstarch - 70 grams (30 grams - in biscuit dough, 40 grams - in cream)
- Salt - 1 Pinch
- Milk - 500 Milliliters
- Butter - 50 grams (the amount of oil in the cream can be increased, since the cream with more oil is more stable)
- Strawberries - 500 grams (I have frozen)
- Strawberry jelly - 1 Piece (I have a bag ready)
- Boiling water - 350 Milliliters
- Rum - 2 Tbsp. spoons (or cognac, for impregnation)
Servings: 6-8
How to make Tyrolean Strawberry Pie
Prepare your ingredients.
First of all, prepare the custard so that it is ready by the time the pie is assembled. For the cream, take 4 egg yolks and 100 grams of sugar.
Whisk the yolks and sugar until creamy.
Add starch to the yolks and beat again. Put the milk in a heavy-bottomed saucepan on the fire, heat but do not boil.
Pour half of the milk into the yolk mixture, mix and return to the saucepan again. Heat and thicken.
Cool the cream slightly, add butter, stir it into the cream.
Cover the cream with cling film "in contact", cool to room temperature.
Prepare a split sponge cake pan, cover the bottom with baking paper, make a "French shirt" - grease with butter and sprinkle with flour. After that, do the dough.
For the dough, pour 5 egg whites into the beating container, add a pinch of salt and beat until soft.
Add sugar to the whipped protein foam in several steps while continuing to beat.
Whisk until peaks, then stir in the egg yolks while whisking.
Combine flour, 30 grams of starch, and a packet of vanilla sugar.
Pour the flour mixture into the beaten egg mass, gently stir with a silicone spatula in a bottom-up motion.
Pour the dough into the prepared mold (diameter 26-27 cm). Bake the biscuit in the oven for 25-30 minutes at 180 degrees. Check readiness with a toothpick or wooden skewer. When piercing the biscuit, the toothpick should come out dry.
Cool the finished biscuit to room temperature on a wire rack.
While the biscuit is cooling, cut the strawberries into halves and let them defrost.
Cut the top crust off the biscuit.
Prepare the sugar syrup biscuit soak (1 tablespoon of sugar, 50 grams of water and 2 tablespoons of brandy or rum).
Put the biscuit in a split ring, lay the walls with a film or baking paper, grease the biscuit with sugar impregnation.
Apply the custard to the sponge cake and smooth it out.
Place the strawberries on top of the cream.
Prepare the jelly using a ready-made sachet and 350 ml. boiling water, you can drain the juice from defrosting berries in jelly.
Cool the jelly slightly and pour over the berries, put in a cool place for at least 4 hours.
Put the finished "Tyrolean Pie" on a plate and enjoy the taste. Enjoy your tea!