Description
Very tasty pie, not cloying, the structure is something between a cookie dough and biscuit, moderately dense and crumbly at the same time tender and juicy. The dough is based on oatmeal and coconut, added a small juicy and flavorful apples, and whole kernels of hazelnuts and almonds that gave a special flair, and to top it off to make the cake more tender poured the sour cream with yogurt. This pie is still very convenient because you can bake it for Breakfast, just need to heat the oven, because the dough, after aging in the fridge is even better.
Ingredients
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Butter
150 g
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Brown sugar
5 Tbsp
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Chicken egg
2 piece
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Cognac
2 Tbsp
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Sour cream
200 ml
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Coconut shavings
60 g
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Flour
1 cup
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Oat flakes
1 cup
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Leavening agent
1 tsp
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Apple
2 piece
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Nuts
1 cup
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Yogurt
125 g
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Sugar
150 g
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Lemon juice
1 Tbsp
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Vanilla
Cooking
Out of the fridge for an hour to get the butter and eggs. Soft butter to pour 5 tablespoons of brown sugar (4 tablespoons) and beat with a mixer on high speed about 7 minutes to get a light cream. Then one drive egg, beating well after each, the mass becomes more elastic and slightly thickens.
Then add brandy and sour cream, mix well. Alcohol I strongly suggest to add, is much more aromatic, you can choose to your taste, rum, liquor...
Coconut, a Cup of flour or oatmeal with baking powder to mix.
Add the dry mixture into the oil, mix well. Add nuts, stir again. I took half almonds, half hazelnuts, I did not become them to do anything extra, just roasted in the oven, so had rich flavor and were crispy, raw they don't really blend in baking.
The form vystelit paper or just lightly grease with oil. I have a square shape of 20 cm put the Dough in the form, flatten, wrap and put into the refrigerator for the night, I was day, but can be 2-3 hours.
Preheat the oven to 180 C. 1-2 apples clear from the core and cut into slices. To get the form with the dough. The handle of a spoon to make grooves and to stick them with the Apple slices. I took one medium-sized Apple, you can do more, it will be juicier. Generally you can use any fruit, it is good with plums or pineapple. Put in to bake the cake for 35-45 minutes, until dry sticks.
While baking the cake mix 125 g of yogurt and sour cream, add 150 g sugar and vanilla, stir and leave to the sugar is completely dissolved. As our cake is ready to fill, add a spoonful of lemon juice, stir and pour the hot pie filling, spreading it evenly across the surface.
Tighten the pie with foil or just something to cover and leave overnight or until cool. Then remove from the mold, optionally sprinkle with coconut and enjoy.
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