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Blue-frankish groove – Wine pie
Description
Crush all ingredients together except the egg yolk and then quickly make a smooth dough with the egg yolk. Leave the dough in the oven and then knead it again a bit. Flatten it on a board spread with flour. We need two thin sheets to pierce with the metal ring. Place the high ring on one of the sheets and spread the sour cherry filling into. Place the other sheet onto it and pierce a couple of holes on the dough. Bake it at 180 °C for 25 minutes.
List of All Ingredients
SUMMARY
| Ingredient | 8-slice | 12-slice | 16-slice | 25-slice | 40-slice |
| flour | 90 | 150 | 200 | 120 | 150 |
| margarine | 50 | 90 | 120 | 70 | 90 |
| powdered sugar | 30 | 50 | 70 | 40 | 50 |
| egg yolk | 1 | 1 | 2 | 1 | 1 |
| vanilla sugar | 15 | 30 | 45 | 30 | 30 |
| baking powder | 0.6 | 1 | 1.5 | 1 | 1 |
| pitted sour cherry | 300 | 500 | 700 | 400 | 500 |
| sugar | 85.5 | 141 | 181.5 | 111 | 141 |
| grinded walnut | 10 | 20 | 30 | 15 | 20 |
| sweet crumbs | 25 | 40 | 50 | 30 | 40 |
| juice binding | 15 | 25 | 33 | 20 | 25 |
| cinnamon | 0.5 | 1 | 1.5 | 1 | 1 |
| cream | 50 | 80 | 110 | 60 | 80 |
| dark chocolate | 50 | 80 | 100 | 60 | 80 |
| red wine | 210 | 350 | 460 | 280 | 350 |
| maize starch | 25 | 40 | 50 | 30 | 40 |
| cream whipped | 240 | 400 | 520 | 320 | 400 |
| gelatine | 2 | 3 | 4 | 2.5 | 3 |
| sour cherry juice | 120 | 200 | 260 | 160 | 200 |
| pectin | 6 | 10 | 13 | 8 | 10 |
| apple cut into cubes | 0.5 | 1 | 1.5 | 1 | 1 |
| peach cut into cubes | 0.5 | 1 | 1.5 | 1 | 1 |
Recipe
Pie scone ingredients
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| flour | g | 90 | 150 | 200 | 120 | 150 |
| margarine | g | 50 | 90 | 120 | 70 | 90 |
| powdered sugar | g | 30 | 50 | 70 | 40 | 50 |
| egg yolk | pc | 1 | 1 | 2 | 1 | 1 |
| vanilla sugar | g | 5 | 10 | 15 | 10 | 10 |
| baking powder | pinch | 0.6 | 1 | 1.5 | 1 | 1 |
Crush all ingredients together except the egg yolk and then quickly make a smooth dough with the egg yolk.
Leave the dough in the oven and then knead it again a bit.
Flatten it on a board spread with flour.
We need two thin sheets to pierce with the metal ring.
Place the high ring on one of the sheets and spread the sour cherry filling into. Place the other sheet onto it and pierce a couple of holes on the dough.
Bake it at 180 °C for 25 minutes.
Sour cherry filling
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| pitted sour cherry | g | 300 | 500 | 700 | 400 | 500 |
| vanilla sugar | g | 10 | 20 | 30 | 20 | 20 |
| sugar | g | 25 | 40 | 50 | 30 | 40 |
| grinded walnut | g | 10 | 20 | 30 | 15 | 20 |
| sweet crumbs | g | 25 | 40 | 50 | 30 | 40 |
| juice binding | g | 15 | 25 | 33 | 20 | 25 |
| cinnamon | pinch | 0.5 | 1 | 1.5 | 1 | 1 |
| pudding powder not to cook can be used instead to make the jelly |
Simply mix the ingredients.
Ganache
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| cream | ml | 50 | 80 | 110 | 60 | 80 |
| dark chocolate | g | 50 | 80 | 100 | 60 | 80 |
Mix the two ingredients until smooth and with a pastry bag fill the paste onto the bottom of the silicone mould.
Cool it down in the fridge until the wine cream is made ready.
Wine soufflé
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| red wine | ml | 150 | 250 | 330 | 200 | 250 |
| maize starch | g | 25 | 40 | 50 | 30 | 40 |
| sugar | g | 60 | 100 | 130 | 80 | 100 |
| cream whipped | g | 120 | 200 | 260 | 160 | 200 |
| gelatine | sheet | 2 | 3 | 4 | 2.5 | 3 |
Dissolve the starch in some red wine and then boil the rest of the wine with the sugar, while continuously stirring, thicken it with the part containing the starch.
Stir the cooled down wine base, add the cream and the gelatine.
Fill it onto the ganache layer in the mould and then put the cold pie onto.
Put it into the deep freezer for overnight.
Remove the silicone mould the next day.
Dressing
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| red wine | ml | 60 | 100 | 130 | 80 | 100 |
| sour cherry juice | ml | 120 | 200 | 260 | 160 | 200 |
| pectin | g | 6 | 10 | 13 | 8 | 10 |
| cream whipped | g | 120 | 200 | 260 | 160 | 200 |
| apple cut into cubes | pc | 0.5 | 1 | 1.5 | 1 | 1 |
| peach cut into cubes | pc | 0.5 | 1 | 1.5 | 1 | 1 |
| sugar | pinch | 0.5 | 1 | 1.5 | 1 | 1 |
Boil the ingredients together while continuously stirring.
Need help?
Read & Watch
Check out our How-to page for a quick revision of the technology.
You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.
Need help?
Check out our How-to page for a quick review.
You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.
Buy our Moulds
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Zila I Love Cake Bundle Package €49,39 (excl. VAT: €49,39)
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Zila I Love Cake Mould €29,55 (excl. VAT: €29,55)
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Zila Cake Mould - 16-slice €35,00 (excl. VAT: €35,00)
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Zila Cake Mould - 40-triangle €35,00 (excl. VAT: €35,00)
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Zila Cake Mould - 12-slice €35,00 (excl. VAT: €35,00)
