Past week it was really bad weather here, snow was falling and it was soooo cold outside. All that snow reminded me of White pie, an old fashioned dessert which was common in every household when I was a little girl. When young, I was never really fond of that type of cakes, but nowadays I appreciate every bite that takes me back in those carefree days of youth… This pie is not just about memories that it provokes. It’s all about fluffiness and softness of the crust,  gentleness of milk vanilla cream paired with mascarpone cheese. Some of the White pie lovers would call me a heretic for substituting butter for mascarpone, but I was going for a lighter version of the cake. Feel free to adjust to your liking.

 

Ingredients:

 

Dough:

 

  • 500 gr all purpose flour
  • 200 gr caster sugar
  • 1 pack (10 gr) vanilla sugar
  • 1 egg
  • 5 tbsp sour cream (around 160 gr)
  • 150 gr butter (room temperature)
  • 1 pack baking powder (12 gr)

 

Cream filling:

 

  • 0,5 l milk
  • 3 tbsp all purpose flour
  • 1 tsp vanilla bean paste or vanilla extract
  • 200 gr butter or 250 gr mascarpone cheese for lighter version
  • 130 gr powdered sugar

Mix together flour, baking powder and both sugars. Add egg and chunks of softened butter.

Add sour cream and knead with hands until the dough comes together.

Weight the dough and divide in 4 equal parts.

Let it rest on the counter, covered with kitchen towel for about 15 minutes.

Preheat oven at 180°C.

Take 1 dcl of milk and stir in 3 tbsp of flour. Heat the remaining 4 dcl of milk with a tsp of vanilla bean paste or extract and bring it to boil. Reduce heat and add the milk and flour mixture. Turn the heat to medium and stir until the mixture thickens.

Set aside, cover with plastic foil and allow to cool.

Roll each piece of dough on the parchment paper covered with another piece of paper so the dough doesn’t stick. Feel free to dust a little with flour. You should roll the dough approx. 27×35 cm.

If you have trouble with removing the paper from rolled dough, just put it in the fridge for 5 minutes and the paper will easily get removed. Prick the dough with a fork so it doesn’t puff up while baking.

Bake on the same paper you have rolled the dough, for about 8 minutes. The crust should remain pale with maybe just the sides lightly browned, that’s how you’ll know it’s done.

When all 4 crusts are baked, allow them to cool and finish the filling.

Mix butter or mascarpone with powdered sugar and add half of the milk mixture in it. Mix with hand mixer and add remaining half of the milk. Mix well until incorporated.

Weight the cream and divide it in 3 equal parts.

Take one crust and spread ⅓ cream over it. Put another crust on top and spread another ⅓ of cream. Repeat once more and finish by setting the last crust over the top.

Cover loosely with plastic foil and put it in the fridge for 24 hours, so the crust can loose a bit. You can put an oven casserole or a few heavy books on top to tighten up a bit.

Dust the cake with powdered sugar before slicing.

 

Prošli je tjedan ovdje bilo prilično hladno i sniježno i to me podsjetilo na davno zaboravljen recept: Bijelu pitu.

U djetinjstvu nisam bila ljubitelj ovakvih vrsta kolača ali sada me pomisao na njih uvijek vraća u bezbrižne dane mladosti…

Osim predivnih uspomena, ovu pitu obožavam i zbog njenih mekanih, mirisnih kora i nježne i mirišljave mliječne kreme, prava poslastica. Zamjenila sam u kremi putar sa mascarponeom jer nisam ljubitelj masnih krema, a vi napravite onako kako vam najviše odgovara.

 

Sastojci:

 

Za tijesto:

 

  • 500 gr brašna
  • 200 gr šećera
  • 1 vanilin šećer
  • 1 jaje
  • 5 žlica kiselog vrhnja (oko 160gr)
  • 150 gr putra sobne temperature
  • 1 prašak za pecivo

 

Za kremu:

 

  • 0,5 l mlijeka
  • 3 žlice brašna
  • 1 žličica paste ili ekstrakta od vanilije
  • 200 gr putra ili 250 gr mascarpone sira
  • 130 gr šećera u prahu

 

Pomiješajte zajedno brašno, šećere i prašak za pecivo. Dodajte jaje i komadiće putra. Stavite i vrhnje i umjesite tijesto. Podijelite ga na 4 jednaka dijela i ostavite ga da odmara na radnoj površini oko 15 minuta. Prekrijte ga kuhinjskom krpom.

Zagrijte pećnicu na 180°C.

Za kremu odvojite 1 dcl mlijeka i u njega umješajte 3 žlice brašna. Ostatak mlijeka sa vanilijom zakuhajte i umješajte onaj 1 dcl mlijeka . Skuhajte kao puding. Stavite sa strane da se ohladi.

Razvaljajte svaku koru na papiru za pečenje na dimenzije 27x35cm. Preko tijesta stavite drugi dio papira radi lakšeg valjanja. Ukoliko je potrebno, slobodno malo pobrašnite. Ako ne možete odvojiti gornji dio papira bez trganja tijesta, stavite sve skupa 5 min u frižider i papir će se lako skinuti.

Razvučenu koru izbockajte vilicom da se ne napuše prilikom pečenja i pecite oko 8 minuta na papiru na kojem ste valjali.

Kore moraju ostati svjetle, kad rubovi malo potamne znači da je gotovo.

Dok se kore hlade dovršite kremu.

Izmiksajte putar ili mascarpone sa šećerom u prahu i dodajte mliječnu kremu u dva navrata. Dobro izmiksajte i podijelite kremu na tri djela.

Slažite redom: kora, krema, kora, krema i tako do kraja. Završava se sa korom.

Prekrijte kolač prozirnom folijom i stavite u frižider 24 sata. Možete i dodatno opteretiti kolač sa tepsijom ili knjigama da se sve lijepo stisne.

Prije serviranja posipati šećerom u prahu.