Washington Pie Russian Version Custard Filled Cake Food

EASY CUSTARD CAKE

Steps:

• Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
• Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
• Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two minutes Add the flour and mix it in until fully incorporated.
• Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded inches Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.

WASHINGTON PIE (RUSSIAN VERSION) (CUSTARD FILLED CAKE)

Steps:

• 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.