Pie "Caprice"

Pie "Caprice"

Category: Confectionery

Ingredients
milk	0.5 cups
fresh yeast	50 g
sugar	1.5 stack. + 2 st. l.
margarine or butter	150 g
wheat flour	3 glasses
salt	pinch
eggs	3 pcs.
filling to taste

Cooking method

• 
  Dissolve the yeast in warm milk, add 2 tbsp. l. sugar and leave for 10-15 minutes to grow.
• Melt margarine (butter), sift flour.
• Divide the eggs into whites and yolks.
• Add flour, yolks, salt to the yeast that has come up and mix, then pour in the margarine and knead into a soft dough. The dough should not stick to your hands and not be tough.
• Roll the finished dough immediately onto a greased or parchment-covered baking sheet. On a standard baking sheet from the oven, the dough should be 3/4 size. The dough is suitable for 30-40 minutes on a baking sheet.
• While the dough is coming up, fill. The original recipe contained; scroll 2 oranges or orange + lemon in a meat grinder, add 0.75 stack. Sahara.
• I always make my filling into this pie
• Secret stuffing
  (light)
• Beat the set proteins until peaks with 0.75 stack. Sahara.
• Assemble the pie: put the filling on the dough, not reaching the edge of 1 cm.Cover the filling with whipped whites on top, not reaching the edge of 2 cm, since the proteins increase when baking.
• The pie is baked in preheated to 180 degrees. oven on the middle level, "top-bottom" mode without convection 25 minutes. 5-7 minutes before the end of baking, switch the mode to \ "top \". With this baking algorithm, there will be no coarse baked crust on the bottom, the dough will not dry out, and the proteins will brown on top.
• Anyone who has an oven without such modes, then bake at 170 degrees. 25 minutes, and at the end, grill the egg whites.
• Cut the cake completely cooled, because it is tender.
• 
• 

The dish is designed for

enough is enough

Time for preparing:

1 hour + 15 minutes

Cooking program:

oven, handles

Note

This pie was first seen in Alla Budnitskaya's TV show "Women's Secrets" back in 1997. The pie won me over with its simplicity and availability of products, and then with its taste! I've baked it countless times. I put any berries and fruits in the filling, everything was delicious.
The dough can also be rolled out in molds, but then there may be a thick layer of dough. I empirically determined the most optimal pie size so that everything was balanced in taste.
The next day, drops of sugar syrup, "angel's tears", may appear on the proteins.

In the photo I have today not the most beautiful option, because I was in a hurry and the whites were badly whipped due to unsuccessful sugar. I had to make a cut and eat a piece for the sake of a photo, otherwise tomorrow I will go to the dacha, there will be no time to take a picture

Py. sy. About yeast. I always baked it with 50g, I did not try to reduce it. If you try with less, then write the result.
I didn't bake with dry ones, I don't know how much.

[svetta]

svetta, the photo is normal, with a pie, but the ingredients contain milk 2 times half a glass.

Uraaaaaa, waited almost missed. Can I show you my pie?

Beautiful girls you have pies!

[Sveta]

Sveta, I also baked a cake according to your recipe.
The filling I had was cabbage with fish and onions. It turned out very tasty. Instead of margarine, I took butter.
Yes, it seemed to me a lot of yeast, I took 40 grams, but even less is possible. I have a cookie recipe, very similar to your recipe, there is 25 grams of yeast.

0.5 cups of milk, 250 grams of butter or margarine, 25 grams of yeast and 1 egg, cookies are rolled in sugar. Often they baked it before, it turns out flaky, but I didn't think to bake a cake.

And here's my cake.

Baked in a pizza maker. The dough remained a little because it worked out a lot for her. I rolled it out thinly, it was soaked, it didn't break, it baked smartly.My husband was blissful, he loves such filling very much and the dough turned out to be the most magnificent.
Thanks for the recipe!

[Marish]

Well, girls you give, Svetlana only posted the recipe, and you have already baked so many of them!
Svetlana, thanks for the recipe, I'll take it!
Girls, as I understand it, you can have any filling, both canned fruits and fresh, right?



Marish, and did not pour the cake on top?

I didn't bake it dry, I don't know how much.

Usually 1 to 3, which means about 15 grams of dry + -.

[Ksyusha]

Ksyusha, I wrote about my filling here Looking for a recipe on our forum # 12340, and in Sveta's filling recipe read the comments.

[Elena]

Elena, I read thanks, but they don't eat my citrus fillings, so I will invent others!

[Ksyusha]

Ksyushaand what do they eat?

And, the small one generally shows off and does not eat any fruit now, aha, he is eating the store rolls, I confess, I am a sinner, sometimes I buy puffs with fruit fillings ...
And in principle, there is everything, except for citrus fruits and cranberries, I will use what thread to freeze with.

[Ksyusha]

I will do with what thread freeze.

Ksyusha, Sveta writes that she throws frozen berries into jelly without defrosting, I think you can use fresh fruits.

[Ksyusha]

Ksyusha, no, Ksyusha, I have an open pie. I don't need an extra test. The mackerel in this pie melts in your mouth.
The top is red, it's sprinkled with hot pepper.
I think that any berries and fruits will go into such a cake, just add starch and drain the excess juice.

[Marina]

that any berries and fruits will go into such a pie, just add starch and drain excess juice

Marina, there will be starch, and so, very thick jelly is cooked in Sveta's filling and berries or fruits or citrus are added to this jelly.

I have an open pie.

That's not, I'm not talking about the dough on top, but about some kind of filling / grated cheese ..

The filling I had was cabbage with fish and onions.

And it is possible in more detail, what, how and where?
Is the fish fresh or canned?

[Ksyusha]

Ksyusha, the fish is fresh, but also baked from canned food. Fine.
In general, cabbage in a pie tastes better than sauerkraut. I squeeze the juice, slightly extinguish it to evaporate the moisture. But this year they didn't ferment it, so I stewed it fresh. I put cabbage on the dough, then fish, onion on top. You can also have cheese, but it turns out so fat, I don't add it.

Oh, and I almost ran past the recipe. I will also show my pie in the recipe.

There was no time to induce beauty, I was in a hurry, I cut it hot, so the filling flowed.
Then she froze normally. Of course you have to cut it cold.
Filling - frozen berries of red and black currants boiled in the microwave with the addition of sugar and corn starch.



I took dry yeast, 15-16 grams.

Well, "Tears of an Angel" is kind of like with curd filling in all recipes. Well, here is such a pastor for fantasy.

[Tatyana]

TatyanaThis is not an Angel's Tears cake. Just on the surface of baked proteins sometimes droplets of syrup appear, as in "Tears of an Angel", because of them and such a name.

[svetta]

svetta, gorgeous, I will definitely do it !! With cherry

[Silyavka]

Sveta noticed the pie back in the "Tea Gazebo", performed by the girls of Lenochka Silyavka and Marinochki marina-mm, and now I admire Marinochka in your performance marika33 I also baked a yummy with cabbage and fish I take all this splendor in the bookmarks without hesitation Thank you

[Svetta]

Svetta, treated myself to a pie
And took the recipe away

[svetta]

svetta, well, now the pie that everyone liked so much won't get lost!
Thanks for the recipe!

[svetta]

svetta, but you can use stale yeast, in the sense of dry instant?

[Tatyana]

Tatyana, I took dry yeast 17 grams and did as Sveta wrote.

[svetta]

svetta, delicious and easy recipe! I'm taking it to bookmarks.
I just saw the recipe, and here the girls have already brought so many pies.

[Elena]

Elena, thank you very much))) studied the topic)))

My God, pies with both fish and cabbage are delicious)))) there are also needlewomen

and if the filling is fish, then it is also needed in starch? or just put and bake?

[Tatyana]

if the filling is fish

Tatyana, I think that you need to put the finished one.

[Tatyana]

Tatyana, about fish here Pie "Caprice" # 14

[tana33]

tana33, Tanya, it is better to take raw fish, salt, pepper, add your favorite seasonings for the fish. The dough is soaked in juice of raw fish, it tastes better. I usually baked with yeast dough, choux. But on Sveta's recipe, it's super-super tasty.
Girls, I've been baking this cake all my life. The recipe from my mom, and she learned from a neighbor - a German. This is German cuisine, I found such a pie on the net.
Silyavka , Lena

[Light]

Light, Silyavka, Marina, Thanks for the help !! )))

[Svetochka]

Svetochka thanks for the recipe.

Girls Marina, Elena - what beautiful "Whims" you have!

I brought my Karizny pie! My proteins turned out unevenly on top, although they went into the oven even. I suspect that the squirrels were still missing. Filling - one orange + one lemon +3/4 st sugar + 2 tbsp starch and then like Sveta in the secret filling recipe.
I also want to try with fish. Marina such an appetizing pie!




Here's a cut.




In my 25 grams of fresh yeast.



Size 32 * 30 cm. Ready-made.

This is German cuisine, I found such a pie on the net

Yes, we also have a similar pie

Pie "Ladies' whim" with apricot confiture (Damenkaprizen) (Irina Dolars)

Very tasty pie, I often bake

[Marusya]

Marusya, Lena, it was about a pie with cabbage and fish. The girls were surprised at such an unusual filling.
I looked at Irina's recipe, she has another option.

[Ava11]

Ava11, Allochka, what an interesting textured look in proteins. Did you do that on purpose or did it happen by chance?

[Sveta]

Sveta, did it on purpose. on the sides with a Teskomovsky comb in the center with a cutout for cookies - hearts. The form was, and then blurred and bubbled. Like Lena, I wanted to make flowers with a star nozzle - but they did not keep their shape. But we are not looking for easy ways!
Svetochka, the taste of abaldet only drank tea.
Thank you!

[Alla]

Alla, a very interesting look at the cake turned out, I considered. And delicious, that's for sure!

[marina-mm]

marina-mm, Marina, thanks only to me, I nofuliganila myself, because after 10 minutes I switched to blowing and from the movement of air everything began to bubble. Well, I quickly translated back. I marked myself that it is not necessary to do this! And yours is so beautiful, exactly!
The taste is not obtrusive, everything is harmonious, and the sourness and airy crust. Not very sweet. It's good for me, lately I don't like sugary sweet pastry.



Marina, with currants, probably also delicious, in the photo such juicy colors! It probably depends on how sweet the filling is.

[svetta]

svetta, I'm going to do, just a question about sugar, in the recipe 1.5 cups, in proteins 0.75, in the dough 2 tbsp, the rest of the sugar in the filling @?

Sorry, I didn't notice the postscript at the end, I'm removing the question





Already done, it will cool down - I will cut it, thanks for the recipe



It turned out very tasty, the dough is tender and fluffy, the sour filling and sweet meringue on top mmmmm

Here's what I got from this test

Yesterday I made a pie, but I bought some kind of thermonuclear starch, there was a stake in the stewpan even after I added sugar and oranges, and from the dough everything floated what was left on the dough was of course delicious, but the appearance and the oven was completely finished, you have to buy another starch ... She made a filling with corn starch for the first pie and showed the result.

[Alla]

Alla, with currants it is very tasty, my very sweet do not like, wherever possible, I reduce sugar significantly. You can't make meringue without sugar, so it goes very well with sour berries.

It turned out very tasty, the dough is tender and fluffy, the sour filling and sweet meringue on top mmmmm

Lerele, that's very accurate! Handsome turned out!

[Svetta]

everything floated from the test

So I have the same story.Everything floated from the dough, even the whipped protein "sat down" while I tried to fix (hold) the filling on the dough. It is even inconvenient to exhibit such a photo, but I decided that everyone should be warned to pay attention to the choice of starch.

But the pie was eaten anyway, it was delicious. I will bake some more.Svetta, Thank you.

[Sveta]

Sveta, thank you very much for the recipe! Delicious cake! Baked twice, one - ate, the second - we will take tomorrow to the dacha. The filling is cherry, in one it is your secret, in the other it is boiled cherry with NH pectin. Both fillings are delicious, they behaved well in the pies, they did not spread much. Yes, my pies are round, I made a little less (3/4 of the norm), I also reduced the yeast. And my report

And the second

[Lerele]

I nafuliganila myself, because after 10 minutes I switched to airflow and from the movement of air everything began to bubble. Well, I quickly translated back. I marked myself that it is not necessary to do this!

Allochka, and I specifically indicated in the recipe that the oven is without convection. Well, now the science will be personal)))

Lerelewhat a handsome man! Seems like a cherry inside? I love with cherries!

Silyavka, Helen, well done, you are an experimenter. I even twisted buns, beautiful. And starch, yes, insidious now, I myself do not know what to expect every time.

[Marusya]

Sveta, here is my Caprice cake with frozen apricot halves and one lemon, punched in a blender and covered with brewed starch

There is no cut yet, my husband hasn’t had any tea yet, he’s full of pies. And I think - to try today or postpone the test for the morning?
The meringue is not burnt, even though the photo seems to be burnt. It's just that you need to surf the Internet less when the casserole cooks
I set the temperature lower, switched to the upper heating, lowered the form to the bottom and decided to add a message on the forum. Literally a couple of mines and barely caught.
And also thanks to Marusya, Lena, I remembered where I got a similar recipe for this cake, written on a piece of paper and is in the recipe notebook. I baked it several times earlier according to Irina Dolars's recipe, and then I completely forgot about it, and forgot where I got this recipe from. Now I looked, I even have it in my bookmarks, but who looks into those bookmarks! And on the sheet I copied only the composition of the ingredients for the dough, it can be seen for kneading the base, without meringues. Even later, later, I thought - where to attach the 5 remaining proteins

[svetta]

svetta, I bought some kind of extra, so there is straight wallpaper glue

[Lyi]

Lyi, yes, the starch failed a little. Well, nothing, but the next pies will be right!

4er-ta, Tanya, what a beautiful cake it turned out! And the cut is as it should be in the thickness of the layers, the sample is simple. Smart girl!

[Tatyana]

Tatyana, the beauty! It's delicious with cherries!
Nelya, with an image !

[Nelya]

Nelya, you also have such an interesting negrito in the photo, and even striped. It's good that she caught herself in time, otherwise there could be trouble.
I don't know Irina Dolars' recipe, especially since I have 3 eggs. I'll go look.

Aha, I have a drawing thanks to a comb! A handy little thing!
Sveta, in life he is almost non-gritty, then the tablet always misinterprets the color. But yes, there was no need to be distracted! I didn't have to add those 5 minutes at a lower temperature, I already had blush. But I decided to act exactly according to your recommendations, even turned off the convection right away, but did not take into account the fact that I still have a desktop oven. And the distance between the shadows is not at all the same as in standard ovens.
And Irina's recipe Marusya gave a link on the previous page.

[Nelya]

Nelya, why did you turn on convection at all? As far as I remember, proteins are always baked without convection, or am I mistaken?
And I am aware that the tablet color changes, I myself take pictures of it.