Gagarin pie

The following ingredients include the Gagarin Pies recipe: dry jelly concentrate, wheat flour (higher or first grade), granulated sugar, butter, chicken eggs of medium size, any thick jam or jam (I have apricot), unsweetened cocoa powder and food soda.

First, prepare the sand dough for our cake. It can be made with your hands, but it is much faster and more convenient to use the kitchen combine, if you have it. So, the first thing is mine and dry chicken eggs. Gently separate proteins from yolks. We do not need proteins yet — send them to the refrigerator, but we transfer the yolks to the container. Add 2 tablespoons of sugar. Mix or beat everything so that sugar crystals partially (better completely) dissolve.

Now add soft (take it out of the refrigerator in advance) butter and mix everything thoroughly again. In the combine, this will take literally 10 seconds.

After that, add food soda, which needs to be extinguished in a tablespoon of lemon juice. If you did not have lemon juice at hand, use vinegar. Next, we send sifted wheat flour to the bowl.

Mix all the ingredients until the dough gathers into a homogeneous and smooth lump. At this stage, cooks often have questions. In particular, options 2: dough or liquid, smearing and very sticky, or vice versa — so thick that it turns out a dry baby, which is completely not collected in the form. And this even despite the fact that the test proportions are precisely designed and tested by time. The point here is the humidity of flour, which is different. And from the amount of liquid used (the value of the yolks, as well as the fat content and quality of butter). I will not go deeper for a long time (who is interested, write in the comments, then I will sign everything in detail), I will say only one thing: if the dough is too wet, add the flour, and if dry, add ice water. This sand dough should turn out to be slightly sticky, but at the same time hold the shape perfectly, but not crumble.

Divide it into 3 identical parts. If there are kitchen scales — wonderful!

In one part of the dough, intervene a cocoa powder. It is necessary to intervene until the dough is painted evenly.

We wrap each piece in a bag or food film, flatten and send to the freezer for 1 hour. We need that the dough freezes well, so that it is convenient to grind on a grater. In general, it can be done in advance (let's say in the evening) — let him wait in the cold in the cold.

When the dough freezes, we’ll engage in a marshmallow layer. To do this, we need a dry concentrate of jelly. Usually it is sold in the form of a compressed briquet. It needs to be chopped, that is, turned into a baby. It is most convenient to transfer the contents of the package into the bag and just roll with a rolling pin. A fresh product (you also look at the expiration dates?), Which is stored in a dry place, instantly crumbles and turns into powder.

We also recall the egg squirrels that were waiting in the afternoon in the refrigerator. We will beat them with sugar — preferably a mixer, because if you beat the meringue with a whisk, your hands will fall off.

We begin to beat egg whites in clean and dry dishes at medium speeds. When the proteins are clouded and a light foam appears, gradually add 5 tablespoons of granulated sugar (it is possible even better than powder, since it dissolves faster), without stopping whipping. When the proteins become air and sugar is almost dissolved, we make maximum speed and beat the proteins to soft foam. Soft foam is when the mass does not move, but at the same time it is not too tight. Now you can add chopped dry jelly and beat the mixture to hard peaks.

This is what our marshmallow base for the pie looks like. Depending on which jelly you buy, the taste and color of the air base will change.

We begin to collect Gagarin's pie. You can bake it in a slow cooker, like me, or in the oven — then use the form (preferably detachable) with high sides with a diameter of at least 20 centimeters. In general, I even strongly recommend baking this pie in the oven, since in this case the upper layer will be browned and will turn out to be more appetizing. A multicooker bowl or non -detachable shape must certainly be covered with baking paper. Make 2 long and wide strips, lay their cross-wrestle in shape. Thus, then you can get the finished baking, simply lifting it at 4 ends of the paper. We take out a light piece of dough from the freezer and grind it in a uniform layer on a coarse grater directly into the shape.

Next, lubricate the bright base with any jam or thick jam. The more a quieter, the better.

We rub a chocolate piece of frozen dough on top — also on a coarse grater.

We spread the proteins whipped with sugar and jelly on top.

It remains to grate the third piece of dough (light) on top and the workpiece can be baked.

In a slow cooker, we prepare Gagarin’s pie at baking mode for 1 hour 20 minutes. Depending on the power and volume of your multicooker, time may vary. We leave the finished pie for 10 minutes to cool in shape.

Then we take it out of the form, pulling it over the ends of the paper — it is most convenient to do in 4 hands, otherwise it will be quite difficult. Now completely cool the finished pastries, removing the paper.

We shift the pie to a suitable flat dish and serve to the table.

Gagarin's pie is very interesting both in appearance and taste. In fact, this is baking based on sand dough (soft and moderately crumbly), with a jam and a marshmallow layer. If you decide to bake it, I strongly advise reducing the amount of sugar in the marshmallow layer (or exclude it at all) and choose a sour jam or jam (for example, from plums), since even for us, the sweet tooth, it was sugary.