Vlataart

Vlataart is a custard pie commonly enjoyed in Ta'aroha, originally introduced by Eduran traders and farmers around the 18th century. Many Eduran dairy farmers were hired by nobility in the region as experts, meant to train locals in the art of dairy farming and keeping cattle. With them came their native tongue, giving the dish its name. Interpretations vary, but milk, sugar, eggs, and a thickener (typically wheat flour) are consistent across recipes. Bakers sprinkle cinnamon or nutmeg on top, although some mix the spice into the milk when preparing the dish. Depending on ingredients and preparation, the texture of the pie ranges from wobbly to firm. Crusts might be short-crust, puff pastry dough, or nonexistent. Chefs riff on classic takes with additions such as citrus and wine, but variations aside, the dessert remains popular throughout the nation as perhaps the longest-lasting legacy of Eduran cuisine in the nation's gastronomy.

Preparation
Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch deep dish pie plate with vegetable oil cooking spray. In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top. Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.