- eggs - 1 Piece (dough)
- thick cream - 1 st. spoon
- vanilla - 1/2 teaspoons (dough)
- flour - 1 1/4 Cups (dough)
- sugar - 2/3 Cups (dough)
- salt - 1/4 teaspoons (dough)
- butter - 1/2 cup
- milk - 1 1/2 cups (cream)
- Egg - 1 Piece (Cream)
- yolk - 2 Pieces (cream)
- sugar - 6 items. spoons (cream)
- flour - 1/4 Cups (cream)
- unsalted butter - 2 Art. spoons (cream)
- vanilla extract - 2 teaspoons (cream)
- fresh raspberries - 360 Grams
- thick cream - 2 cups (whipped cream)
- sugar - 2 items. spoons (whipped cream)
- vanilla extract - 1 teaspoon (whipped cream)
1. Make the dough. Butter cut into pieces. In a small bowl, mix vanilla, cream and yolks. Mix flour, sugar and salt in a food processor several times. Add oil and mix 12-15 times until the mixture looks like sand. Add the yolk mixture and whip the mixer at a low speed, 10-12 seconds. Put the dough on the work surface, wrap it with plastic wrap and put it in the refrigerator at least for 1 hour. 2. Sprinkle the cake pan with oil. Chop the batter into about 10 pieces and evenly put it in a mold. 3. With your hand, press all pieces of dough into the mold, smoothing them. Make sure all the dough is the same thickness. Cover the dough with a plastic wrap and put in the refrigerator for at least 30 minutes. 4. Preheat the oven to 190 degrees. Bake the cake for 25-30 minutes, until golden brown. Allow to cool completely. 5. Make a vanilla cream. Heat the milk in a medium saucepan. In a medium bowl, mix the egg and egg yolks together. Add sugar and mix. Add the flour and mix until thick. 6. Once the milk boils, reduce the heat and cook over medium heat, gradually adding the egg mixture. Continue stirring until the mixture boils. Cook for another 1 minute until the mixture becomes very thick. Remove from heat and add oil and vanilla extract. Strain the mixture through a sieve into a bowl. 7. Sprinkle the chilled pie with raspberries, then pour the cooled vanilla cream. Smooth with spatula. 8. Put the whipped cream with sugar and vanilla extract, decorate with raspberries and serve.
Servings: 8-10