Description
On the carpet of yellow leaves in a simple dress, donated From the wind crepe de Chine, Danced in the alley autumn waltz-Boston, Flew a warm day and hoarsely sang the saxophone. And from all around people came to us, And from all the surrounding roofs flew birds, the Golden Dancer clapping wings, How long, how long ago was music there. I think those rows will not leave anyone indifferent. The great poet, composer, author-executor Alexander Rosenbaum September 13 was 60 years. Do not think me immodest, but I dedicate this cake to the Celebrant.
Ingredients
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Flour
200 g
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Brown sugar
150 g
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Butter
150 g
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Almonds
100 g
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Milk
50 ml
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Chicken egg
3 piece
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Leavening agent
1 tsp
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Vanilla
-
Cinnamon
2 tsp
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Apple
1 piece
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Pear
1 piece
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Lemon
1 piece
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Powdered sugar
Cooking
Cooking pies start with cooking the filling.
The Apple and pear, remove the core and cut into cubes.
Squeezing half a lemon so the fruit is not darkened.
Add the brown sugar and cinnamon.
In a pan melt the butter and caramelize the fruit. (Until the liquid is evaporated).
Knead the dough.
Almond grind in a blender.
In one dish mix the sifted flour, ground almonds and baking powder.
In another whisk the eggs, milk, vanilla.
In the third, beat the softened butter and sugar.
Further to the butter mixture in parts, alternately add egg and flour mixture, continuing to whisk, add the last remnants of the flour mixture.
Spread the batter in the pan, I pan with non-stick coating and removable handle.
Spread on top the caramelized fruit. Put in a preheated 180 degree oven for 40 minutes.
Ready cake sprinkle with powdered sugar.
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