Pie with doughnut bottom

Ingredients for Pie with doughnut bottom

Instructions for Pie with doughnut bottom

To prepare the Pie with doughnut bottom recipe, please follow these instructions:

Knead all the ingredients-except the chocolate-to the bottom together. Press the dough out into a springform lined with baking paper and bake the cake at 180 ° for about 20 minutes, until it is golden brown on top. Cool the flask bottom and loosen the cake, then from the sides and bottom. Melt the chocolate in a bowl over a water bath and brush it on the cooled bottom. Got milk, egg yolk, sugar, cornstarch and vanilla cereal in a pan. Warm up at low heat under constant flogging, to the cream thickens. Take the pot to the heat, and whisk in the cream until it is cold. Advantage of the cooled cream on the cake bottom. Slice the Kiwis in slices and put them in a nice layer of vanilla cream. This pie has a sweet, almost konfektagtig bottom with marzipan. A gentle vanilla custard and fresh kiwifruit is a fine contrast to the sweet bottom.

Tips:
For this dense, you can instead use a plain pastry doughnut scratch easily.