MY COOKBOOK

MY COOKBOOK
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23.10.17

MILK PIE - TEJPITE

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
 


  • 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.


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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!