Pie three glasses with jam

We start cooking the pie with a dry dough. Dry dough does not require the use of extra dishes and a mixer, which means that cleaning after cooking will not take much time at all. So, in a bowl, combine semolina and sifted flour. Mix well and add sugar to the mixture, add baking powder, salt and mix well again. You can use a fork, but it is best to combine the dry dough with a broom. Thus, all the ingredients will be evenly distributed and the cake will turn out homogeneous.

You can take any jam. We transfer the jam into the bowl of a blender and grind it to a completely homogeneous state. Add vanilla to slightly diversify and shade the taste.

Butter alone or a French shirt may not be enough, so the bottom of the baking dish must be covered with parchment, and already lubricate the paper with oil on top. The shape should not be too narrow and high, the lower the finished cake is, the better and faster it will be baked. Turn on the oven to warm up at 180 degrees and proceed to filling the mold with layers for the pie.

Pour two thirds of the dry dough into the bottom of the mold with a uniform layer, spread the jam on top with a uniform layer and carefully scatter the remaining dry mixture over the surface.

Very strongly cooled, almost frozen, butter is cut into thin plates. You can use a knife to peel vegetables, then the butter will be cut into wide thin shavings. Spread the butter evenly over the surface of the pie. We send the pie to the oven for 30 minutes. After that, when the top is already cooked enough, and the bottom is damp, cover with foil and bake for another 20 minutes without changing the temperature.

We take the pie out of the oven and leave it in the mold until it cools completely. In the finished version, it turns out to be so tender and crumbly that it simply will not keep its shape if you try to get it hot.

After cooling down completely, cut the pie into portions and serve it to the table.

Bon appetit!