Preheat the oven to t=180. The sorrel cut off legs, cut into strips, mix with starch and sugar. A little bruise. SORREL must be DRY, otherwise the pie will be wet. It is best to sort out and wash it in the evening, laying it out on a towel and leave until morning.

Beat eggs with sugar into a thick foam. Flour mixed with baking powder and vanilla. Accurately link the two. The form 24*32 grease with vegetable oil and pour half of the dough, flatten. On it put the filling, compacting it with a hand. Pour the remaining batter top.

Bake in a hot oven (t=180) until cooked. The top should be gold and the match is dry. About 30-40 min. Let cool.

The top turns crispy, lots of toppings and sweet-sour taste. Good as tea, coffee, but with milk it is particularly delicious. Help yourself.