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White Pie

White Pie

I made an incredible pie the other day! And nothing less I expected from Branka‘s recipe. I placed it with my favorites along with Monika‘s Honey pie. There are a very few desserts that can compete with those two. I only beg you, do not judge it wrong because of the pork fat in a biscuit! It can be made with butter, but that’s just not it :)

And you know what Julia said: “Fat gives things a flavor!”

White Pie
(original recipe)

Biscuit: 1 egg, 2 egg yolks, 140 g pork fat, 300 g sugar, 6 Tbsp milk, 560 g flour, 12 g baking powder

Mix egg, yolks, fat, milk and sugar well with a mixer. Add sifted flour and baking powder. Add flour gradually as you want soft, not sticky or hard dough. You might need more or less of this amount. When you knead the dough divide it into four equal parts and flatten each piece as flat as you can on a piece of baking paper. Bake each biscuit in a preheated oven on 180°C for a few minutes. Stay in front of the oven, watch how it bakes carefully and be prepared to take them out fast as they could easily burn. You want it to stay white.

Cream: 1 l milk, 7 Tbsp flour, 250 g butter, 2 bags (20 g) vanilla sugar, 400 g powdered sugar

Boil 750 milk with vanilla sugar. Remove from heat. Mix flour and the remaining 250 ml milk and carefully pour it into the milk stirring continuously. Return to medium heat and cook until it thickens (stirring continuously). Just to let you know – this will take a while :D Let cool and mix in beaten butter with powdered sugar.

Assembling: Divide the cream into four equal parts. Take one biscuit and spread 1 part of white cream. Repeat two more times. Place the last biscuit on top. Don’t worry if your biscuits aren’t perfectly shaped. Put the remaining cream in a bowl and cover. Cover tight with a cling film and leave in the fridge overnight; just put some weight on it, a cutting board and a bowl with cream. Tomorrow, you will be able to cut through the cake like through butter. Now, you can cut away the non-perfect parts and shape it as you like. Spread the remaining cream on top end enjoy!

Note: Original recipe adds juice of three lemons into the cream.

Ovo je moja ulaznica za ovomesečne FBI Rukavice, igru koju je osmislila mamajac, gde trenutno istražujemo Brankin blog.

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34 Comments

  • Gaga October 1, 2009 3:38 am

    Uffff što je lepa…..

  • Alessandro Guerani October 1, 2009 4:59 am

    It really looks yummy (and where I live pork fat is still widely used also in cakes).

  • Sweet Corner October 1, 2009 5:07 am

    savrseno si ju napravila!!

  • Aysegul – nysdelight October 1, 2009 7:33 am

    Very interesting and very different.

  • Ginny October 1, 2009 11:15 am

    looks so good! delicious! :)

  • KennyT October 1, 2009 12:17 pm

    This is amazing. I love Croatian food.

  • branka October 1, 2009 1:30 pm

    Marija, ovo je prekrasna pita i savrseno si je napravila,Odlican izbor, izgleda savrseno :))

  • Marti October 1, 2009 3:30 pm

    This looks fascinating and tasty, and I would love to try it, but I don't have the teensiest idea how much sugar is in "two bags." Could you please provide the amount by measuring cup or weight?

  • Marija October 1, 2009 3:38 pm

    Hi Marti :)One bag vanilla sugar is 10 g.About the measuring cups – we don't have them here and the sizes of cups vary a lot. Measuring weight precisely is always the best solution, doesn't matter if you use metric or some other system. Here you can do the conversion as it fits you.

  • snjezana October 1, 2009 7:24 pm

    prekrasno marija!:)

  • Monika October 1, 2009 11:48 pm

    joj, i meni je ovo uz medenu pitu najdraži kolač. moja mama je ovu pitu jako često radila. tvoja izgleda fenomenalno :)

  • Кemi October 2, 2009 7:09 am

    Hi, Maria!Your blog is so delicious and so inspiring photos! I want to prepare all the recipes that you share!Thank you!

  • Family Cuisine Food And Recipe October 2, 2009 9:20 am

    Nice Pie. Thank you for sharing. Cheers !

  • dawnielle October 2, 2009 3:00 pm

    I'm so making these for my Christmas Tea. I hope the coversions go well!

  • Arabic Bites October 3, 2009 2:31 am

    That is the cutest pie I ever saw,I'll try it soon with butter ;)zainab :D

  • Simply Life October 3, 2009 4:07 am

    Oh that pie is just beautiful!

  • amanda October 3, 2009 12:48 pm

    i was wondering is one bag of vanilla sugar equal to one packet of the Dr. Oetker original vanilla sugar? or do you use the complete box? or do you make your own with vanilla bean mixed with granulated sugar? can vanilla extract be used? this looks yummy and i would like to make ~thanks, amanda

  • Marija October 3, 2009 1:05 pm

    @Amanda – I use one packet of Dr. Oetker's vanilla sugar (one weights 10 g). And yes you can definitely make your own as you said, homemade is always better. If you use vanilla extract, then add 20 g granulated sugar.

  • Lele October 3, 2009 1:30 pm

    I am absolutely a believer in pork fat. My mom makes the greatest apple pie on earth and guess what's in the (flaky, perfect) crust?

  • farida October 3, 2009 7:31 pm

    Looks rally good, but I really really would have to skip the pork fat part:))

  • Ljilja October 3, 2009 8:45 pm

    Savrsena. Jako si je lepo napravila.

  • Caitlin October 5, 2009 1:14 pm

    These cake looks amazing! I agree it probably would taste better with the pork…but in the US we like to substitute a word that does not sound like "animal" : )

  • presleyanne December 29, 2009 10:14 am

    I found you through foodgawker and I really love your blog. So many interesting desserts, I want to try them all! I'm going to link to you if you don't mind :).

  • Marija December 29, 2009 12:01 pm

    @presleyanne – Thank you so much! I am honored.

  • Anonymous February 4, 2010 8:12 am

    This looks beautiful! Can I use vegetable fat instead? I am not sure where to find pork fat.Thanks

  • Marija February 4, 2010 8:32 am

    Yes. Best substitute would be butter, but I suppose you can use vegetable fat too.

  • Anonymous February 5, 2010 7:18 am

    Found it:) It was labeld as "lard." Thanks, will try this recipe!

  • Marija February 5, 2010 7:31 am

    Great! Please, let me know how you liked it!

  • Anonymous February 16, 2010 1:21 pm

    Pozdrav Marija,Svaka pohvala za recepte kao i fotografije. Nazalost, meni ovaj kolac nije uspeo:((( Korice su mi bile zive:(( Nekako ceo kolac je delovao da nije gotov:(( Ne znam gde sam pogresila? A tako zelim da ga napravim! Kako znas da su ti korice gotove? Mozda glupo zvuci pitanje, ali kod ovih korica, mislila sam da jesu, posto su bile zlatne boje i mekane, medjutim, pogresila sam!Hvala najlepse,Ivana

  • Marija February 18, 2010 5:48 am

    Ivana, jako mi je žao sto ti kolac nije uspeo :((( Ne znam da li ću moći da ti pomognem pošto sam ga pravila samo tad jednom, po ovom Brankinom receptu i nisam imala problema. Korice i treba da budu mekane, samo, ne treba ih peći da potamne, nego da ostanu bele, zaista samo koji minut. Kod Branke nije pisala ni temperatura ni vreme, tako da sam ja primenila taktiku iz ovog recepta. Inace, kolač kada odstoji preko noci u frižideru i treba da bude jako mekan, mozda ti se zato učinilo da nije gotov?

  • Tanja August 9, 2010 6:10 am

    Znaš kako kažu, sve što je dobro, ili je oženjeno ili deblja :)

  • Dana November 4, 2010 5:59 pm

    I just came across your website WOW i love it. looking at your White Pie recipe i click on ‘original recipe’ and also love to look of the choc and vanila layered cake but one problem i cant read the recipe. Also Branka’s recipes look wonderful too. Where would i be able to fine these recioes in english??

    • marija November 8, 2010 7:30 pm

      Dana, I will send you translation on the email you’ve put when commented.

  • marina February 19, 2011 2:15 pm

    This cake is what we call in Romania “Snow white”.
    The variant with lemon added to the cream is called “Little sweet lemon”. It really is a delightful cake,I’ve done it for a couple of times, but I must say yours looks better! Great site, great recipes!

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