Flapper Pie: the recipe for a delicious and inviting Canadian cake

The flapper cake it’s a sweet tooth dessert Canadian, simple and enticing: it’s a cream pie flavored with vanilla and enriched with baby Meringue placed on top. The base is made with i graham crackers, the famous rectangular cookies made from wholemeal flour, but you can replace them with your favorite cookies, as we do with cheesecakes. The recipe dates back to the 19th century, when it was also called prairie pie, but it did not enter Western Canadian culinary culture with flying colors until the 20th century in the form of a clamshell cake. Thanks to its light texture and its soft and delicate flavor, this cake will conquer everyone, from the oldest to the youngest.

As for preparation, remember, once you’ve created the based, from let cool completely before stuffing it. To prepare the creaminstead, make sure all the ingredients are one ambient temperature. If you prefer, you can substitute the cornstarch, used to thicken the cream, with same dose from mashed potatoes; the cream of tartar used instead to stabilize the meringues can be replaced with lemon juice Where the vinegar: Remember that for every tablespoon of cream of tartar you will need to use 2 teaspoons of lemon juice or 1 of white vinegar.

If you liked this preparation, also try the recipe for the chiffon cake, or the angel cake, two simple and very soft American pastry desserts.

How to make a flapper cake

Preheat the oven to 170 ° C and roughly mix the cookies (1).

Melt the butter in a saucepan, or in the microwave, and add them, in a bowl, to the cinnamon, sugar and salt, mixing well (2).

Pour in the melted butter, mix well, then reserve 2 or 3 tablespoons of the mixture for the final decoration. Put the crumbs in an already buttered and leveled pan to make them adhere (3).

Place the base in the oven for about 10 minutes, or until it turns light brown; remove from the oven and let cool completely (4).

In a saucepan over low heat, add the sugar and cornstarch; pour in the milk and egg yolks and gradually bring to a boil, taking care to stir constantly. Once thickened, remove the pan from the heat: also add the vanilla extract and salt, stirring again to combine everything (5). Let the cream cool.

Using a mixer and perfectly dry bowl, beat egg whites and cream of tartar until soft peaks form; gradually add the sugar, beating until the meringue is well assembled (6).

Pour the pastry cream on the bottom, now cooled, making sure that it is evenly distributed (7).

Add the meringue clumps, placing them delicately on the pastry cream (8).

Bake 10 minutes or until the meringue turns lightly golden (9).

Take the cake out of the oven and let it cool (10).

Your flapper pie is ready to be served (11).

storage

You can store your flap pie in the refrigerator for 2-3 days in an airtight container.