Ah the beauty of
simplicity. A wide spectrum of cakes and pastries come under the Hungarian word ‘pite’. What is a pite? Generally it can be an unadorned slice from pastry to
cake and everything in between. Intended to be a square, I baked it in a round
cake pan instead. Does that make it a pie or a cake? Not really. Serve it with
icing sugar or with a dollop of good homemade jam. How about tea?
MILK PIE
4 eggs
1 cup sugar
1 vanilla bean
3/4 cup whole milk
1-1/4 cups whipping cream
dash of salt
2 cups flour
1 vanilla bean
3/4 cup whole milk
1-1/4 cups whipping cream
dash of salt
2 cups flour
- Preheat the oven to 350F.
- Fully line a round cake pan with parchment paper.
- Beat the eggs, sugar and the salt until the mixture stabilizes and doesn’t froth more.
- Scrape a split vanilla bean into the mixture and beat to combine.
- Continue beating, gradually adding the flour alternatively with the milk and the whipping cream. It will be quite runny.
- Transfer to the prepared cake pan and place in the preheated oven.
- Bake for 35 minutes or until the top bounces back when lightly touched.
- Serve sprinkled with icing sugar.
