"The one requirement: your pie must have a traditional pastry OR no-bake crust to qualify. We’re also offering a Judge’s Prize this year for the most mathematical pie."

Here is the idea of producing the Pastiera Napoletana cake (but revisited in a Vegan style) recreating Stonehenge in sugar paste.

Let's go!

Step 1: The Project

Regarding Stonehenge, I found several articles online that refer to conception, in which the creators took their inspiration from the Greek PI but 2000 years before Pythagoras formulated his theorem.

Here the article:

https://www.telegraph.co.uk/science/2018/06/20/stonehenge-builders-used-pythagoras-theorem-2000-years-greek/

I found a map of the Stonehenge that I printed and put on polystyrene with some toothpicks. With this base I reproduced all the "blocks" of Stonehenge with the sugar paste that I then painted in various passages with the airbrush and edible colors.

After producing the Pastiera Pie where above I put a layer of green gelatin to reproduce the lawn, I placed all the blocks in their position and the result is clear;)

Thanks to my passion for 3D, with the Photogrammetry and using the software "Autodesk Recap Photo" I reconstructed, with to the approximately 100 photos taken all around, the cake in 3D and loaded on a website from which you can view both on the computer and devices. It is also possible with a viewer device, to navigate the cake in immersive mode (Virtual Reality) or with smartphone to browse or "position" it in reality thanks to Augmented Reality.

Here are the steps:

The Project
Ingredients - Tools
Stonehenge sugar make
Stonehenge sugar paint
Pastiera pie - make shortbread
Pastiera pie - make filling
Pastiera pie - make green gelatin
Pastiera pie - assembly
Stonehenge Pastiera pie - Result
Stonehenge Pastiera pie - make 3D Photogrammetry
Stonehenge Pastiera pie - 3D and immersive view

Step 2: Ingredients - Tools

Ingredients:

For the Shortbread:

450 gr of spelled flour
50 gr of potato starch
150 gr of organic cane sugar
80 gr of almond milk
70 gr of vegan butter
60 gr of organic sunflower oil
Vanilla in seeds
Grated orange peel
Pinch of salt

For the stuffing:

400 gr of cooked wheat
200 gr of organic cane sugar
200 gr of almond milk
200 gr of velvety Tofu
50 gr of vegan butter
Orange peel candied in pieces
Vanilla in seeds
Aroma of orange flowers
Pinch of salt

For green gelatin:

500 ml of water
2 tablespoons of organic powdered sugar
One sachet of agar agar
A few drops of green food color
A few drops of orange blossom aroma

Tools:

Airbrush
Food colors
Polystyrene base
Toothpick
Software “Autodesk Recap Photo”

Step 3: Stonehenge Sugar Paste - Make

After placing the Stonehenge map print on the Polystyrene base with toothpicks I reproduced, trying to keep the proportions, all the stone blocks using the sugar paste. Each block is fixed to the base of the polystyrene with toothpicks so as to facilitate the painting and reposition on the cake.

For the proportions I used a 3D reproduction of Stonehenge on my smartphone.

Step 4: Stonehenge Sugar Paste - Paint

Using food colors, thanks to the airbrush, I tried to recreate the structure of the rocks. With several steps (letting it dry between passages) I first used an orange and then a green color, from the lightest to the darkest. The last step was made in black.

Step 5: Pastiera Pie - Make Shortbread

I started with the production of short pastry, mixing all the ingredients (first the solids and then the liquids). I then kneaded to form a ball which I then allowed to rest in the refrigerator for a few hours.

Afterwards I spread a disk of dough with a rolling pin and put it in an aluminum mold.

Baked in the oven for about 30 minutes at a temperature of about 170° c.

Step 6: Pastiera Pie - Make Filling

For the filling just insert all the ingredients as you can see from the list and from the photos and cook in a saucepan for about 15 minutes over high heat, stirring constantly.

The mixture will thicken. Allow to cool.

Step 7: Pastiera Pie - Make Green Gelatin

As for the filling, for the jelly just insert all the ingredients as you can see from the list and photos and cook in a saucepan for about 10 minutes over high heat, stirring constantly.

The mixture will thicken. Allow to cool.

Step 8: Pastiera Pie - Assembly

To assemble the Pastiera Pie di proceed with this order:

pour the filling on the shortbread up to the edge
Place an aluminum ring on the cake
Pour the gelatin (not hot otherwise it comes out)
Allow to cool in the refrigerator for at least 3 hours
Position all the blocks thanks to the toothpicks, maintaining the shape of the Stonehenge

Step 9: Stonehenge Pastiera Pie - Result

There is nothing to describe here because from the photos you can clearly see the result, but I have to say that then I cut the cake, and besides being beautiful it is also very good.

I remind you that it is Vegan!