Pinocchi Pie

Beat the butter and sugar until creamy. Add the yolks one by one and stir a little bit. Stir the flour with the baking powder. Stir this mixture and the milk into the sugar-butter-egg mixture. Spread this batter on a baking sheet lined with parchment paper and smooth it out.

Beat the egg whites until stiff and gently fold in the sugar and continue to stir for a few more min. Spread the finished meringue mixture on the dough unevenly and sprinkle the almond flakes over it.

Bake in the oven at 175 degrees (both with and without convection) until the meringue is colored and the dough is dry. Take the cake out of the oven and let it cool down a bit (about 20 min). Remove the cake from the baking sheet, detach it from the parchment paper and divide it in half.

Whip the whipped cream and spread it evenly on the meringue on one half. Place the second half on top and cut into pieces with a sharp kitchen knife.

We wish you good luck!

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