Description
Tender and crumbly peanut butter cookie, fragrant silky sea buckthorn curd, sweet frosting and sour lingonberry is a tart delights with harmony of tastes and textures. Not every cake is so good!
Ingredients
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Butter
120 g
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Sugar
2 Tbsp
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Yolk egg
1 piece
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Chicken egg
1 piece
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Flour
1 cup
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Pine nuts
4 Tbsp
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Leavening agent
0.5 tsp
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Sea buckthorn
250 ml
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Brown sugar
200 ml
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Corn starch
1 tsp
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Yolk egg
2 piece
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Butter
60 g
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White chocolate
50 g
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Powdered sugar
5 tsp
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Lemon juice
1 Tbsp
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Cookies
-
Cranberries
Cooking
Sifted with the baking powder and the flour mix with cedar meal (or ground pine nuts). Add the sugar – fine TM "Mistral" there is a very good cold butter pieces and quickly chop into crumbs. I cook shortbread dough always in a food processor.
Add the egg and yolk and pulse mode let the dough gather into a ball.
Remove the dough in the bag and in the freezer for half an hour.
For the Kurds to fall asleep in Tolstoganova saucepan brown sugar sea buckthorn. I take sugar Demerara TM "Mistral" - it will give any dish a distinctly caramel note.
Put the saucepan on a high heat and boil the mixture for 5 minutes, stirring all the time.
Slightly cool and break immersion blender until smooth.
Add the egg yolks to break again.
Return to fire and boil while stirring until thick. Remove from heat and stir in the butter pieces.
Then small pieces white chocolate.
Add pine shorts and mix well.
Wipe the curd through a sieve, getting rid of sea buckthorn seed and giving the Kurds an extra silkiness. If you do not have shorts, and ground nuts, add them to the Kurds after wiping.
Cover with Kurd film close to the surface and leave to cool. Tastes better if the Kurd will stand still in the refrigerator for two hours. Kurd it turns out a lot, but I think you will not have problems with its use.
Roll the dough thickness of 0.5 cm and a felling cut out small circles.
Put on fitted sheet and bake in preheated oven until porozumenia. Not to zarumyanivaniya much.
Cool on a wire rack.
Cooled cookies carefully –they are fragile – lubricating layer Kurd and stick together in pairs.
Next, coat the ends of the cookies with a thin layer of Kurd and break each in crumbs and chocolate chip cookies. Thoroughly mix the powder with lemon juice until a thick glaze. Carefully pour glaze on top of cakes and decorate with cranberries.
To give glaze to dry, and the cake to soak in for an hour and serve.
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