Crumbly Sand Pie
The sand pie is made for those who love the taste of buttery cake. Yes, you might as well call this a cake as the dough recipe suspiciously resembles a quatre-quart.
This is the crumbly type of pie with a harder than normal texture, hence the name sand pie. However, don't expect something similar to sand cookie dough. It's still on the cakie side.
Batter:
- 130 g all purpose flour
- 125 g cornstarch
- 5 large eggs
- 30 ml whole milk
- 250 g soft, salted butter
- 260 g fine sugar
- 1 tsp vanilla extract
- 1 tbsp rum
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Glaze:
- 400 g powdered sugar
- 65 ml water
- 2 tsp instant coffee
- 2 tbsp rum
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Filler:
- 115 g unsalted butter
- 110 g powdered sugar
- 100 g hazelnut powder
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- 1 tsp vanilla extract
- 1 tbsp rum
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Batter:
- Stir butter with some of the sugar until creamy and airy. Gradually add the milk. Use a good hand mixer if necessary. Make sure the butter is soft at room temperature.
- Add the rest of the sugar, vanilla and egg yolks one by one while beating continuously.
- Sift the flour and cornstarch together over the mixture and fold the batter with a wooden spatula.
- Beat the egg whites with a pinch of salt very firm.
- Take some of the egg white foam and blend with the butter-sugar mixture.
- Add this to the rest of the beaten egg whites and fold well with a spatula.
- Pour batter in a greased 24 cm spring form and bake at 175°C for 55 to 60 minutes. Slide spring form in lowest oven rail.
- Remove pie from spring form and let cool completely on a rack. Cut horizontally in half.
Filler:
- Soften butter, add the sugar and whisk well until foamy and creamy.
- Add rum and vanilla while mixing.
- Combine mixture with the hazelnut powder using a spatula.
- With a metal offset spatula spread the hazelnut paste over the lower half of the pie. The pie must be cold.
- Lay the top half over the paste covered bottom.
Glaze:
- Warm up the water and pour into the powdered sugar. Blend well with a fork.
- Add the instant coffee and rum. Make sure the coffee is completely dissolved. If not, let it rest for about 10 minutes.
- The glaze should have a very thick consistency.
- Pour over the pie starting from the center. Spread with the offset spatula. Let the sand pie solidify in the refrigerator.
Tools used: Wooden spatula , whisk, silicone spatula, metal offset spatula, hand mixer, mixing bowls .
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