Description
Well, the spring has come! Melt water flows, the sun was warm already quite old, but shriveled blackened snowdrifts still reminiscent of the recent winter days. So my today's cake has the same "intermediate" character. On the one hand, the dough without eggs and butter, fresh fruit, clearly not "winter" cakes, on the other – a refreshing and light this dessert is also not called. Prototype was a Scottish rhubarb pie.
Ingredients
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Pear
2 piece
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Orange
1 piece
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Flour
230 g
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Sugar
8 Tbsp
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Yogurt
1 cup
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Ginger
1 tsp
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Salt
Cooking
With orange to remove the zest, squeeze the juice him, we need 3 tablespoons.
Pear peel, to get rid of the bolls, cut into cubes. Pour into a saucepan the orange juice, add sugar, cooked in the syrup to lay out the pear slices and simmer on low heat under a lid for 15-20 minutes.
As long as pear is stewing, prepare the dough – mix the flour, sugar and salt, add the yogurt and knead. The dough will be soft and even sticky. Sprinkle the table with flour, put the dough, top, also sprinkle with flour and gently roll out the square with sides of 25 centimeters. The dough is rolled out very easy, does not require much effort.
Sprinkle the square with a mixture of sugar, ground ginger and orange zest.
To create a rigid roll. Again, the dough feels sticky, but the loaf is braided without any problems. Roll cut into 8 pieces.
On the bottom of the form (I 21х11х6) with a slotted spoon to put the pear slices, from above to lay rolls. Lubricate the surface of the pie pear-orange juice.
Bake in a preheated 200*With the oven, taking into account individual peculiarities of the latter, until Golden state. It took me 25 minutes. Serve the tart warm with a scoop of ice cream as an option – with whipped cream.
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