Curly custard pie on semolina

Step-by-step cooking

1. Step 1:

   

   How to make curly custard pie on semolina? First prepare the cream. Take semolina finely ground, semolina is better not to use.

2. Step 2:

   

   Heat the milk in a saucepan with a thick bottom. It should be very hot, but you do not need to bring it to a boil.

3. Step 3:

   

   Combine eggs, sugar and salt in a suitable container.

4. Step 4:

   

   Whisk everything with a whisk until smooth.

5. Step 5:

   

   Add semolina and lemon zest, mix. Adding semolina will make the structure of the cream more stable.

6. Step 6:

   

   Pour about a third of the hot milk into the resulting mass. At the same time, stir quickly at the same time so that the eggs do not boil.

7. Step 7:

   

   Return the pan with the remaining milk to the stove. Over medium heat, with active stirring, pour the resulting egg-milk mixture with semolina into a saucepan with milk.

8. Step 8:

   

   Bring the mass to a boil. Boil the cream over low heat until it thickens for 2 minutes. At the same time, constantly stir so that the cream does not stick to the bottom of the pan.

9. Step 9:

   

   Remove the pan with the cream from the stove. Add lemon juice, vanilla and butter. Mix thoroughly until smooth.

10. Step 10:

    

    To make the cream cool down faster, you can transfer it to another container. Cover the cream with cling film in contact so that a crust does not form on the surface. Cool the cream.

11. Step 11:

    

    Measure out the necessary ingredients for making a light dough. Butter should be cold.

12. Step 12:

    

    Combine flour with baking powder and vanilla, sift into a suitable sized bowl. Sifting will enrich the flour with oxygen, and the dough will rise better during baking.

13. Step 13:

    

    Add sugar to the flour, mix.

14. Step 14:

    

    To dry ingredients, grate cold butter on a coarse grater.

15. Step 15:

    

    Quickly rub everything with your hands until you get crumbs.

16. Step 16:

    

    In a small bowl, mix the yolk with sour cream until smooth.

17. Step 17:

    

    Pour the yolk with sour cream into the butter crumbs.

19. Step 18:

    

    Knead the dough quickly so that the butter does not melt from the heat of your hands. If the process is delayed, the dough will lose its friability after baking.

20. Step 19:

    

    Divide the light dough into 2 parts, wrap it in a bag and put it in the refrigerator for 1 hour.

21. Step 20:

    

    Measure out the necessary ingredients for a dark shortbread dough.

22. Step 21:

    

    Combine flour with vanilla, cocoa and baking powder, sift through a sieve.

23. Step 22:

    

    Combine the sifted ingredients with sugar and cold butter grated on a coarse grater. Quickly rub the mass with your hands.

24. Step 23:

    

    Pour in the yolk whipped with sour cream, mix.

25. Step 24:

    

    Quickly knead the dark dough. Similarly, divide it into 2 equal parts and put it in the refrigerator.

26. Step 25:

    

    Pre-defrost the cherries for the filling by placing them on a sieve to drain the excess juice. You can take any berries, both fresh and frozen.

27. Step 26:

    

    Cover the pie baking dish with parchment. In this case, a split form with a diameter of 20-22 cm is well suited. At the bottom of the mold, grate one part of the cooled light dough on a coarse grater.

28. Step 27:

    

    Rub some of the dark dough on top. You can mix the light and dark dough together a little.

29. Step 28:

    

    Put the cooled custard on the dough in a uniform layer, smooth it out.

30. Step 29:

    

    Lay out the cherry, pressing it a little into the cream.

31. Step 30:

    

    Grate the second part of the light dough on top.

32. Step 31:

    

    And do the same with a part of the dark dough.

33. Step 32:

    

    Bake the pie in a preheated 190C oven for 35-40 minutes until lightly browned. Choose the baking mode, focusing on the features of your oven. Let the finished cake cool completely.

34. Step 33:

    

    Custard pie tastes better when chilled. Cut it into pieces and serve it to the table. Bon appetit!