Description
To say that this is a surprisingly tasty pie – to say nothing! Aroma of hazelnut, plum and a subtle hint of rum... impossible to Resist! The recipe I found on the pages of foreign culinary website. Now this cake is often prepared in our family.
Ingredients
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Flour
450 g
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Butter
340 g
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Powdered sugar
110 g
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Salt
0.5 tsp
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Water
5 Tbsp
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Brown sugar
90 g
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Chicken egg
2 piece
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Vanilla
2 g
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Rum
0.5 Tbsp
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Leavening agent
7 g
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Hazelnuts
80 g
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Cocoa powder
2 tsp
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Prunes
110 g
Cooking
First prepare the shortcrust pastry for the pie. In a bowl sift the flour, add the softened butter, sifted icing sugar, salt.
Grind all the ingredients until crumbs.
Add ice water and knead the dough. Put the dough in the package, remove in the freezer for about 20 minutes.
Then take the dough out of the freezer, using a rolling pin, roll the circle, wind the dough on the rolling pin so the dough is transferred into baking dish.
I use a round shape with a diameter of 29 cm with a rising bottom (if Your form is much less than mine in diameter proportionately reduce the number of ingredients for the dough). Smooth the batter evenly across the form, make a fork punctures the bottom of the pie. Can when baking for some time to cover pie with foil, pour the beans, and then remove the below pie had grilled. Bake base in a preheated 180 degree oven for about 20 minutes (as for my taste, I would bake another 3-4 minutes, but perhaps it is a feature of my oven).
At this time, prepare the filling. In a bowl, combine the brown sugar and softened butter.
Beat sugar and butter with a mixer.
Add to oil mass egg, vanilla, and rum.
Again a little whipped mass.
Add the flour, sifted with baking powder, cocoa powder, crushed into crumbs hazelnut.
Mass beat with a mixer for about 30 seconds. The stuffing is ready.
Prunes my and dry with paper towels.
Take out from the oven form with sand on the base.
Spread the filling on a shortbread base, levelling the top.
On top of the filling put the prunes.
Bake pie in a preheated 180 degree oven for about 30 minutes. Take out the cake from the oven, give it to cool, using a strainer sprinkle the cake with powdered sugar. Bon appétit!
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