Apple pie.
Ingredients:
Flour - 180 g
Sugar (approximately) - 250 g
Butter (at room temperature) - 120 g
Egg - 2 pcs
Apple - 600-800 g
Rum (or cognac, brandy, whiskey, vodka) - 5 tbsp. liter.
Vanilla sugar - 1 package.
Raisins - 2 tbsp. liter.
Baking powder - 1 tsp.
First of all you need to cook the stuffing.
Apple peel, cut into thin slices and add together in a saucepan. Add 2 tablespoons raisins, 4 tablespoons 5 tablespoons of sugar and rum (or brandy, vodka, whiskey, in general, any strong drink, who are found in the house). I loved soaking in the Belarusian balm, Riga balsam.
You can add a good pinch of cinnamon.
Pan cover with a lid and leave for a few hours, or better the next day.
Periodically apples should be mixed to better soaked.
(If you do not have time to wait, cake here and want immediately, you can warm up the pan with apples almost to a boil and let cool, soaked faster.)
The basis of the cake:
Sift flour and mix with baking powder. Add 90g. butter, 60g. sugar sachet of vanilla sugar and mix gently until the crumbs hands.
Pour the resulting crumbs into a greased form (I additional bed on the bottom of baking paper and sprinkle with breadcrumbs wall).
Put the stuffing on top, sprinkle with sugar and put in a preheated 200 degree oven for about half an hour.
Meanwhile, prepare the fill.
To do this, beat 2 eggs and 40g. sugar, then add 30g. butter and whisk well again.
Fill the pie with the mixture and send it in the oven for another ten minutes.
Ready cake still hot pour alcohol. I used for this purpose, the remainder of the apple syrup, adding a little brandy.
Remove from the mold, cut and try to better cooled down.
Here is the option we poured pouring cake, where the oil is replaced cream. Also good, but not browning, and reminds type cake Tsvetaeva. Sometimes forget about raisins, again, with raisins I like more.
Ingredients:
Flour - 180 g
Sugar (approximately) - 250 g
Butter (at room temperature) - 120 g
Egg - 2 pcs
Apple - 600-800 g
Rum (or cognac, brandy, whiskey, vodka) - 5 tbsp. liter.
Vanilla sugar - 1 package.
Raisins - 2 tbsp. liter.
Baking powder - 1 tsp.
First of all you need to cook the stuffing.
Apple peel, cut into thin slices and add together in a saucepan. Add 2 tablespoons raisins, 4 tablespoons 5 tablespoons of sugar and rum (or brandy, vodka, whiskey, in general, any strong drink, who are found in the house). I loved soaking in the Belarusian balm, Riga balsam.
You can add a good pinch of cinnamon.
Pan cover with a lid and leave for a few hours, or better the next day.
Periodically apples should be mixed to better soaked.
(If you do not have time to wait, cake here and want immediately, you can warm up the pan with apples almost to a boil and let cool, soaked faster.)
The basis of the cake:
Sift flour and mix with baking powder. Add 90g. butter, 60g. sugar sachet of vanilla sugar and mix gently until the crumbs hands.
Pour the resulting crumbs into a greased form (I additional bed on the bottom of baking paper and sprinkle with breadcrumbs wall).
Put the stuffing on top, sprinkle with sugar and put in a preheated 200 degree oven for about half an hour.
Meanwhile, prepare the fill.
To do this, beat 2 eggs and 40g. sugar, then add 30g. butter and whisk well again.
Fill the pie with the mixture and send it in the oven for another ten minutes.
Ready cake still hot pour alcohol. I used for this purpose, the remainder of the apple syrup, adding a little brandy.
Remove from the mold, cut and try to better cooled down.
Here is the option we poured pouring cake, where the oil is replaced cream. Also good, but not browning, and reminds type cake Tsvetaeva. Sometimes forget about raisins, again, with raisins I like more.
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