In the Netherlands around 4pm we like to have our “koffie tijd”. Or Time for Coffee. The time where the kids will get an afternoon snack and for the adults it means, a cup of coffee with something sweet. Around the winter times, the slower dull months after New Years, we need some extra yumminess, because we don’t have anything to celebrate till February. This “Ski Vlaai” will give you something to look forward to and to make, because it is a 7-layer pie!
What is “vlaai”
I’m from the south of the Netherlands. Limburg to be exact (yes, yes, where the stinky cheese comes from). We are also known for the “Limburgse Vlaai”.
It is unknown when the first “vlaai” was discovered. It might have been when the the Germanic people started spreading a mix of flour and water on a hot flat rock. Honey and fruit juice was added on top after it was baked. Priests often received these so called “Vladel” for offering purposes. It was the beginning of the pie crust.
From that time on, different kinds of “vlaaien” spread over Europe (Germany (Bavaria), Belgium, France, Austria and Switzerland. The “Limburgse vlaai” (in the Netherlands) is traditionally made of a yeasted dough, topped with either fruit or rice pudding, like the Dutch Apple Pie for example.
What are the 7 layers?
Ski vlaai is actually a more elaborate vlaai. Even though it looks like a huge process to make this pie, it is not as bad. In the end it was soooo worth it. I remember this vlaai as a pie with a flakey crust and a thin layer of chocolate, a thicker layer of custard, tart cherries in a jello kind of consistency, whipped cream and the best were the chunks of sweet, melt-in-your-mouth merengue on top with a good amount of powdered sugar. That was about 7 layers, right? I saw people putting banana pieces in this pie as well. Sounds yummy to me! I have to try that next time. Layering the banana pieces on top of the custard layer could be a good extra addition. Layer no. 8!
By the way, I do like the name “ski-vlaai”. Winter sport, skiing, being outside, coming back from a walk and have a cup of coffee, hot cocoa and this 7 layer pie! The merengue chunks could resemble ice or snowy mountains too.
The “Ski Vlaai” we used to eat on birthdays and special celebrations, but I think January is a really good month for that…especially here in Iowa.
The Ski Vlaai Recipe
Most of the ingredients you can find in the USA. The only thing which is not easy to find, is custard. I used the one from the Netherlands, but recently I found some on Amazon as well. Vanilla sugar is another tricky ingredient. I found some at the World Market or again on Amazon.
Ski Vlaai
This pie has 7 layers. You prepare each one of them and assemble it at the end. Be sure to keep the merengue away from everyone….it'll be gone before you can top this as the last layer on your pie.
Ingredients
- 150 gr all purpose flour (1 1/4 cup)
- 100 gr butter room temperature (1/2 cup)
- 200 gr sugar 1 cup
- 5 eggs
- 150 gr powdered sugar 3/4 cup
- 1 pinch salt
- 2 tbsp cornstarch
- 100 gr milk chocolate (2 cups)
- 350 ml milk (1 1/2 cup)
- 1/2 vanilla bean (or 2 tsp vanilla extract))
- 35 gr custard powder (1/8 cup)
- 8 oz whipping cream
- 1 can cherries (pie filling)
Instructions
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Pie Crust: mix 1/2 egg, 1/2 cup of room temperature butter, 1 1/4 cup of flour and 1/4 cup sugar until it forms a ball of dough. Wrap in plastic and let rest in the fridge for 30 min.
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Merengue: mix salt, 3/4 cup powdered sugar and 5/8 cup sugar in a bowl. Put it aside.
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Preheat the oven to 270 F. Mix 4 egg whites in a CLEAN (rub it with lemon if necessary) bowl of a stand mixer. The first 3 minutes on low speed. Add the sugar mix slowly and mix on medium speed for 1 min. Then on high speed until the egg whites are stiff. Add the 2 tbsp cornstarch on slow speed. Don't overmix. Spread the mix out over the baking sheet with parchment paper. Bake on 270 F for 1 hour and 15 minutes. Take the merengue out of the oven if it feels dry and has a creamy color. Let it cool completely.
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Roll out the dough and cover the greased baking tin. Cut off the edges. Cut a round piece of parchment paper and put on the bottom of the dough. Blind bake the dough (use a layer of dried beans on top of the dough and parchment paper. Bake for 20 minutes on 340F.
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Take out the beans and parchment paper and bake for 5 minutes more. Let cool completely
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Melt the 2 cups of chocolate in a small pan on low heat. Brush the chocolate on the cooled pie crust to seal it for the next layer.
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Vanilla cream (Banketbakkersroom): Mix 1 1/2 cups of milk, vanilla, 1/8 cup sugar. Bring this to a boil in a pot. Mix a little milk with the custard powder. No lumps. Add a little bit of warm milk to the custard mix and add this to the pot with the warm milk. Keep stirring until it stiffens. Poor the vanilla cream into a bowl and cover with plastic wrap.
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Whip the whipped cream in a clean bowl in the stand mixer with some powdered sugar. Be careful to to overmix it. Taste if you like the whipped cream sweeter, then add more sugar.
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Time to assemble the pie! Spread the cooled Vanilla Cream over the chocolate crust. Add the cherry pie filling on top. Pipe the whipping cream on top of the filling. Crumble the merengue in big chunks over the whipping cream. There will be a good amount of meringue left over, but that shouldn't be a problem:) Last but not least sift some powdered sugar, so it looks like snowy mountain tops!
Enjoy!!!
Hello everyone,
Welcome to my Crafty Dutch Girl blog! Grab a cup of “koffie” and browse through fun blog posts about our Dutch family expat life in the USA, Dutch history, Dutch recipes, Dutch things to do in the USA and all kinds of crafts and activities. Don’t forget to connect with me for new ideas! “Groetjes en tot ziens”.
This look sooo yummy. Beautiful to look at and share with family and friends!
Thank you, Sally! Now I’m thinking: did you try it, when I made it?