Here is a larger photo of gypsy pie.
Makes 6-8 servings of Lithuanian Easter Gypsy Pie or Velyku Pyragas Cigonas
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour, 45 minutes
- 2 pounds equal parts dried fruit (prunes, apricots, figs, dates, raisins), all but the raisins chopped into small pieces
- 1/2 cup light rum (optional)
- 5 large eggs, separated
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- Place fruit in a large heatproof bowl and Cover with boiling water. Let sit 2 minutes and drain. Stir in rum, if using, and set aside to cool.
- Heat oven to 325 degrees. Line the bottom of a 10-inch springform pan with parchment paper and lightly coat it and sides of pan with cooking spray. In a large bowl, beat egg yolks with sugar until light and fluffy. Thoroughly mix in dried, cooled fruit.
- In a spearate medium bowl, whip egg whites until stiff but not dry. Stir 1/3 of egg whites into fruit mixture to lighten it. Then carefully fold in remaining 2/3 whites trying not to deflate them. In a small bowl, whisk together flour and cornstarch. Sift over the batter and fold it in carefully but thoroughly.
- Turn batter into prepared pan and bake 30 minutes to 1 hour. Begin testing with a toothpick after 30 minutes. It's OK if a few crumbs cling to the toothpick. The cake should be golden and set. Do not overbake. Turn oven off and let cool completely in the oven with the door ajar.