Tyrolean berry pie

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

2. STEP 2

   

   Beat 4 eggs and 1 glass of sugar. Add flour, baking powder, salt.

3. STEP 3

   

   Melt 50g of drained butter. Add a little to the dough.

4. STEP 4

   

   Grease baking paper with oil. Place it in a mold, sprinkle with flour and pour out the dough.

5. STEP 5

   

   Bake the crust for about 25 minutes.

6. STEP 6

   

   Fry 1 tbsp flour.

7. STEP 7

   

   Beat 5 yolks with 125g of powdered sugar.

8. STEP 8

   

   Add flour and 1 tbsp starch to the yolks.

9. STEP 9

   

   Add milk. Place on the stove. Cook for a few minutes. Let cool.

10. STEP 10

    

    Fill the cake with cream. Place in the cold for 30 minutes.

11. STEP 11

    

    Dilute the juice from the berries with water, bring to a boil, add jelly.

12. STEP 12

    

    Decorate the cake with berries.

13. STEP 13

    

    Pour in the jelly. Place in the cold until completely hardened.

14. STEP 14

    

15. STEP 15

    

Comments on the recipe

Lavinia

21.09.2023

4.7

I also love Tyrolean pies!

Elenka_M

21.09.2023

4.6

I made this not with berries, but with jam. I didn't want to buy frozen ones. I took blackcurrant jam, very tasty. But the pie turned out too sweet, in my opinion. But the kids really liked it.

Yulia Morozova

21.09.2023

4.6

Tyrolean pies are my weakness, I collect all the recipes. Thank you!

holgazana

21.09.2023

5

They forgot to mention in the ingredients that the cream still needs 5 yolks.

holgazana

21.09.2023

4.7

The Tyrolean pie turned out to be very tasty. We ate it with pleasure. Thanks for the recipe!

PekiN

21.09.2023

5

holgazana, thank you for paying attention to the recipe

Ira

21.09.2023

4.7

I like this pie! It's just berry season now. For this pie, I use all the berries that I see on store shelves and those that I still have in stock at home in any form, but it tastes best from freshly picked ones. Tender, tasty, melts in your mouth, and so healthy - like a storehouse of vitamins! Thanks to the authors for the recipe!