Description
Finally, we began winter, the snow fell, the city was decorated for the New year and was clearly felt the onset of something fantastic))) the Combination of nuts and lemon and winter, and a little fairy (don't know why, but I think so). Offer a recipe of delicious pie from two types of dough (shortcrust and sponge cake) with nut stuffing. Top – lemon glaze. Despite the apparent complexity, is very quickly.
Ingredients
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Flour
2.25 cup
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Sugar
1.75 cup
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Butter
150 g
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Chicken egg
5 piece
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Leavening agent
1 tsp
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Walnuts
2 cup
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Cognac
4 Tbsp
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Powdered sugar
0.25 cup
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Lemon juice
4 Tbsp
Cooking
For dough mix all the components and put it in the fridge for 30 minutes. I mix everything in a food processor and lay at the same time, if not, then first, beat the egg with sugar, then add the sliced butter, whisk in the last turn put the flour and baking powder and knead until smooth.
For the biscuit dough, beat the eggs with the sugar until fluffy mass, add flour and gently, at low speed, beat rather stir 1 minute. To prepare nut filling grind the nuts together with the sugar, add the brandy (I added liquor "Amaretto").
Grease the form of butter, spread on her dough and arrange on the bottom of the form, make a small bumpers. Plastic dough and perfectly distributed right hands.
Spread on top of walnut filling.
The last layer pour the biscuit dough, put in the preheated oven and bake (200 deg.) until tender, checking with a wooden stick.
Ready cake covered with icing. Just mix powdered sugar and lemon juice and apply the mixture (ideally with a brush) on the surface of the pie. When the icing hardens, the cake is ready.
Here such it turns out. Bon appetit!
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