Washington Pie (Russian Version) (Custard Filled Cake)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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