Basque cake with apples

Description

Very tasty, tender, just melting in your mouth cake - the sheer pleasure of taste!

Ingredients

Butter

125 g
Sugar
Chicken egg
Rum

6 Tbsp
Flour

330 g
Powdered sugar

30 g
Milk

300 ml
Vanilla
Almonds

50 g
Apple

2 piece

Cooking

Let's start with the custard: egg yolks shall pound with powdered sugar, vanilla and flour. I have no respect for the powdered sugar in the cream, so I replaced the latter with sugar. You can increase the cream for 1 egg yolk - it will be more and more delicious, but you need to remember that 1 egg yolk is taken at 10 g flour, icing sugar and sugar, and 100 ml of milk.

Then the milk boil and pour in the egg yolks, while stirring intensively.

Then the milk mixture again, pour into a saucepan and on slow fire cook until thick, stirring constantly. Then add the almonds(if you want).

Until the cream cools down, peel apples from the skin, finely chop, fill with sugar and pour the rum(brandy).

Prepare the dough: beat soft butter with sugar,

add the egg and yolk and stir.

Then pour rum, add portions of the flour and knead soft dough.

Detachable 2/3 of dough, roll out into a pancake and put in the form(20-23 cm) so that the edges of the dough reach the edges of the form. The dough is very delicate and whimsical work can be torn, break, (if you have too much flour) or to melt. But all the errors can be corrected directly on the form.