Description
When I was in the Internet came across this recipe that intrigued by two points - a very interesting composition of the dough with low gluten content and the fact that it is served upside down. Agree that there is in it some mystery and anticipation of surprise... when until the last minute don't see how it will look in your culinary creation??!! Aromas of almond, cinnamon, nutmeg and fresh berries so harmoniously intertwined in a cake... that will not release you from the table until the last piece...
Ingredients
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Gooseberry
350 g
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Butter
70 g
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Brown sugar
50 g
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Starch
2 Tbsp
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Nutmeg
2 tsp
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Cinnamon
2 tsp
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Almonds
100 g
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Flour
100 g
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Pistachios
50 g
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Chicken egg
3 piece
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Brown sugar
100 g
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Butter
130 g
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Leavening agent
10 g
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Milk
180 ml
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Petals
3 Tbsp
Cooking
Prepare the required products. Wash and peel from the stems of very ripe gooseberries. Take a metal form (which could then be put from the stove to the oven) with high edges and a large diameter so that the layer of dough was not very thick. I have a form 26cm.
In this form, melt 70g of butter, add the 50g of sugar cane Universal TM "Mistral" for caramelization berries and heat, stirring, until the bubbles.
As soon as bubbles appear, add the gooseberries and mix well by shaking the form to the syrup to cover all berries.
After 2 minutes, add the gooseberries through a strainer, 2 tablespoons starch, stir again and turn off the heat. Let cool slightly, then sprinkle top with ground nutmeg and cinnamon.
To turn on the oven to 180 degrees and prepare the dough. To do this, grind in a coffee grinder 100 g of dry almonds into flour (you can pre-warm it in the microwave for 1 minute on high). Does anyone have a ready almond flour-that's even easier. Pistachios are cleaned of shells and crushed into large crumbs in a mortar or in a blender.
Butter (130g) at room temperature, gently whisk hand whisk with sugar (100g), then gradually add 3 eggs and milk. Strongly do not beat, to not stand out serum.
Stirring constantly, gradually add the sifted flour, baking powder, almond meal and pistachios. Mix well. the dough will be the consistency of thick cream, if thick, add some more milk.
Gently lay the dough into the pan with the cooled gooseberries. Put in the hot oven for 30-35 minutes. To check the readiness with a wooden toothpick.
Slightly cool cake and cover it with a dish of a suitable size, fast turn over. Tap the bottom of the form to sticking a berry filling, and here's our handsome, already can not wait, when it will taste?!! Decorate with almond petals and fresh berries, and immediately begin tasting!
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