Nevsky pie from Ekaterina Ermilina

Name: Nevsky pie from Ekaterina Ermilina
Total time: 220 h
Yield: 10-12
Cuisine: Russian
Ingredients: 450 g flour; 150 ml milk; 50 g sugar; 1 st. l. vanilla sugar; 3 yolks; 50 g butter; 20 g powdered sugar; 20 g fresh or 10 g dry yeast; powdered sugar; 100 g of chocolate; 4 tbsp. milk; 30 gr vegetable oil; 4 Art. Teddy bear; 100 g condensed milk; 100 g butter; 1 tsp vanilla sugar; 10 g cognac; 200 g sugar; 20 g cognac

Cookinero 24 November 2022

How to cook Nevsky pie from Ekaterina Ermilina

Step 1

For the dough, add sugar, vanilla sugar, yolks, melted butter and yeast to milk heated to 36–38 ° C. Mix thoroughly.

Step 2

Pour in the sifted flour and knead a homogeneous, loose dough. Put it in a large round pie dish, cover and leave in a warm place to rise for 2 hours.

Step 3

Preheat the oven to 180 ° C, put the cake in the oven for 40 minutes. Then cool.

Step 4

For impregnation, mix sugar with 200 g of water, put on fire and cook until the sugar is completely dissolved. Pour in brandy, remove from heat, cool.

Step 5

For the cream, soften the butter, beat until fluffy, gradually adding condensed milk and adding vanilla sugar. Add slightly warmed cognac and stir.

Step 6

Melt chocolate in hot milk, cool, then stir in butter and honey.

Step 7

Cut the cooled cake in half and soak both sides with frosting. Spread the bottom part with cream, lay the top one, pour over the resulting icing and serve.