Prep 30 mins
Cook 25 mins
I don't know why it's called pie. A bit like Boston cream pie, this is actually a layer cake. The layers are soaked with wine, a rich vanilla custard is spread bewteen the layers, and the whole thing is topped with meringue.
- 1 russian layer cake, 2 days old (Russian Layer Cake)
- 1⁄2 cup marsala wine
- 1⁄2 cup water
- 1⁄2 cup sugar, divided
- 1 tablespoon butter
- 2 1⁄2 tablespoons flour
- 1 cup whole milk or 1 cup light cream
- 1 teaspoon vanilla (or to taste)
- 2 eggs, seperated & yolks slightly beaten
- 2 1⁄2 tablespoons sugar, for meringue
- After the cake is baked, wrap layers seperately in waxed paper and store it for 2 days.
- Preheat oven to 325°F.
- Mix the wine and water with 2 tablespoons sugar.
- Pour mixture on both layers of the cake.
- In heavy saucepan, over medium, bring milk and butter to a boil.
- In a small bowl, combine the flour and remaining sugar, mixing thoroughly, then add to pan to make the cream sauce.
- Stir in vanilla or any other falvoring you would prefer.
- Cool for 5 minutes then add the egg yolks; stir well.
- Cook for 5 minutes, being very careful not to let boil or even simmer, stirring while it thickens.
- Allow the custard to cool completely, then spread on top of the bottom layer of cake.
- Cover with the top layer of cake.
- Whip the egg whites until stiff; gradually add sugar for meringue, beating to stiff peaks again.
- Spread the meringue on top of the cake, bake until meringue browns (15 minutes).
- Serve warm or cold.