Polish pie Plesnyak

Step-by-step cooking

1. Step 1:

   

   Prepare the shortbread dough. To do this, mix 350 g of sifted wheat flour, 30 g of sugar and 2 tsp baking powder.

2. Step 2:

   

   Add 200 g of cold grated butter to the dry ingredients. Gently rub the dough into crumbs, but do not knead for a long time.

3. Step 3:

   

   Add 5 egg yolks and continue to rub the dough with light movements. The mass turns out to be quite wet, but it is not necessary to collect it in a lump.

4. Step 4:

   

   Approximately a third of this crumbly dough we will set aside in order to mix it with cocoa. I got 4 tablespoons with a slide. In the remaining part, add 1 tbsp. l. with a mound of flour, and in the deferred part - 1 tbsp. l. cocoa powder.

5. Step 5:

   

   Then we gradually assemble both types of dough into a ball, but do not forget that you do not need to knead for a long time. It is absolutely not necessary to achieve complete uniformity. We put it in a plastic wrap and send it to the refrigerator for 20-30 minutes.

6. Step 6:

   

   For the berry layer, I will use fresh or thawed black currant berries. If the berries are fresh, we crush them a little with a pusher. Slightly!) Add 120 g of sugar and 1 tbsp. l. with a mound of corn starch. Mix and send to medium heat. With constant stirring, we bring the berry mixture to thickening. Remove from the heat and transfer to another bowl. Let it cool down.

7. Step 7:

   

   We take the dough out of the refrigerator and divide it so that one part is slightly larger than the other. I will bake in a square shape with a side of 23 cm on parchment paper. With the bottom layer, grate most of the light dough. Evenly distribute it and press it lightly with your hand.

9. Step 8:

   

   Put the cooled berry filling in the next layer. We spread it out in portions over the entire surface of the dough, and then carefully level it with a spatula.

10. Step 9:

    

    On top of the berry layer, we rub the dough into which we added cocoa powder. We also carefully distribute it over the entire area of the pie. We set the baking sheet aside and deal with proteins.

11. Step 10:

    

    To 5 proteins at room temperature, add a pinch of salt and whisk at low speeds until a light light foam. Then, in portions (in 3-4 stages), add 150 g of sugar. Beat up to "persistent peaks". At the end, add 2 tsp. corn starch and mix again.

12. Step 11:

    

    Carefully spread the whipped whites in small portions on a dark layer and level with a spatula.

13. Step 12:

    

    Grate the rest of the light dough on top. Leveling up.

14. Step 13:

    

    We send the pie to the oven, preheated to 180 degrees for 45 minutes. My oven works in the "bottom-top" mode without convection.

15. Step 14:

    

    After a while, cool the pie in the slightly open oven, remove from the mold and transfer to a platter. Divide into portions and you can drink tea!) Bon appetit!