I’ve made this pie before. The recipes are almost identical except for the use of an unusual ingredient in this one – hartshorn salt. It is actually ammonium carbonate, a baker’s ammonia and it’s used as a leavening agent since 17th century. What amazes me is how it came to their minds to produce a baking ingredient out of the deer’s horns?!
Anyway, it is smelly and sore for the eyes once you open the oven door, but when heated, it releases ammonia and carbon dioxide gases, but no water. The absence of water allows cookies to cook and dry out more quickly, and thinner cookies allow ammonia to escape, rather than to remain trapped. Cookies make with hartshorn can be kept for a longer time without hardening, and their shape remains the same during the baking.
300 g flour
50 g pork fat
5 Tbsp sugar
10 g hartshorn salt
100 ml milk
Dissolve hartshorn salt in milk. In a mixer, beat pork fat and sugar until fluffy. Add the egg and continue to beat. Add milk with hartshorn. Gradually add flour until you have a soft dough. If needed add more flour. Divide into four equal parts.
Turn large oven pan upside down and line with baking paper. Flatten each piece of dough as thin as possible (it will rise in the oven). Bake in a preheated oven on 200 ° for about 6-7 minutes, until it starts to get yellow stains, but still remains white.
Cool before filling.
In a mixer beat butter foamy with powdered sugar. Combine 100 ml with corn starch. heat remaining milk and then add milk with starch. Stir continuously until it thickens. Let cool completely.
While the cream is cooling down, prepare whipping cream according to the instructions on the bag. Combine beaten butter with the milk cream and finally, add whipped cream. Divide into three parts ad fill the biscuits. Keep in the fridge overnight.
Dust with powdered sugar before serving.