Description
Very tasty cake with a rich Apple filling! Light, sour, tender crisp batter - listed in cherished notebook "Apple pies" with a mark - standing! The site has a similar, but the technology and proportions are different, so decided to share this recipe.
Ingredients
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Flour
0.5 cup
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Wholegrain wheat flour
1 cup
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Powdered sugar
0.5 cup
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Chicken egg
1 piece
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Leavening agent
1 tsp
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Butter
100 g
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Alcohol
1 Tbsp
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Apple
1 kg
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Apple juice
750 ml
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Pudding vanilla
2 pack
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Sugar
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Yogurt
400 ml
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Gelatin
1 Tbsp
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Powdered sugar
Cooking
Flour with baking powder and sugar powder sift in a bowl. Pour in the egg, Limoncello, add the oil and quickly knead a soft dough (if necessary add a little flour).
The dough spread on the form, making bumpers-I have a split form 26. Apples peel and shred on pernarowski grater or cut into small cubes, slightly sprinkle with lemon juice.
Cook pudding according to instructions, but using only 750 ml of Apple juice. Long hold on the fire, because the pudding will thicken very quickly. Pour the hot pudding into the apples and stir.
Immediately pour in the batter. Oven preheated at 170. Bake for 1 hour. Switch off the oven and do not open door for 1 hour. Then, without removing from the mold, to remove the 4 hours in refrigerator, preferably overnight.
Coverage. Dissolve gelatin in 50 ml water, slightly warm it in the micro to dissolve. Cool slightly whisk the Yoghurt with the icing sugar and under the blades of the mixer pour gelatin, mix well and pour into pie covering. Leave for an hour in the fridge. The top can be sprinkled with cocoa.
If you have smaller form, it is better to use it.
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