Sweet cake stuffed with white wine and sugar, very popular in Swiss canton of Vaud, which is located on the shores of Geneva lakes. It is very easy to make, even without culinary experience. There is a similar Basel pie using red вино. 
Time: — Сложность: легко Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For the test:
- Wheat flour – 250 grams
- Baking powder – 1 pinch
- Butter – 125 grams
- Sugar – 30 grams
- Milk – 1 tablespoon
- One egg yolk
- A pinch of salt
For filling:
- A tablespoon of flour
- Sugar – 80 grams
- Cream – 1 tablespoon
- White wine – 1 glass
- Some butter
- A pinch of powdered sugar
Recipes with similar ingredients: flour, milk, eggs, cream, wine white sugar powder
Recipe preparation:
- Allow the oil to melt at room temperature. We do not need melted butter.
- In a large bowl, mix sugar with butter, add a tablespoon milk, egg yolk. Mix well, add flour mixed with salt and a pinch of baking powder. Work your hands until you get sand dough texture. It should not become smooth, otherwise the cake will be hard. Collect in a gingerbread box, wrap in foil and leave in cool but not too cold place. If you send the dough to the refrigerator, it will harden, and you cannot roll it out.
- Slowly working with a rolling pin, stretch the dough, it will tear, so you have to try. You can cut from parchment paper stencil of your baking dish to have a guide, what size should be the workpiece.
- Transfer the dough into shape directly on parchment paper, lift its edges.
- Sprinkle sugar on the inside of the pie, pour in white wine, cream, add a pinch of powdered sugar and mix well.
- Bake for 20 minutes in an oven at a temperature of 240 C. Remove, add butter chips, then flour there and carefully stir with a whisk. Continue baking for another 10 minutes or until readiness.
- Remove from oven, let cool slightly on a wire rack, remove paper. Serve Swiss wine pie warm or cool. In this case, the caked caramel mass will be viscous.
