Description
Want to offer a walnut version of Charlotte. In this recipe I used walnuts, and the crust turns out airy and flavorful. I decorated the Apple pie jelly white sundae. I recommend to try.
Ingredients
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3 piece
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0.75 cup
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0.5 cup
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0.75 cup
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2 Tbsp
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1 tsp
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1 tsp
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Cooking
Walnuts grind into crumbs.
Dried apricots cut into cubes.
Eggs divided into whites and yolks. Beat the egg yolks with cane sugar TM "Mistral" for 1-2 minutes.
Then add the ground nuts. Mix well.
Whisk in a solid foam proteins and added to the batter. Mix well.
Add the flour, baking powder. Mix well.
Add the dried apricots. Mix well.
Pour the batter into the pan.
Put the form in a preheated oven (200 degrees) and bake for about 30 minutes. Cake cool.
Cut the boards. I note that in the recipe there is not an ounce of cocoa powder, this color becomes the layer due to the walnuts. Make cutouts as pictured.
Ice cream cut into pieces and leave for 5 minutes on the table. Then mix it up with fast freezing jelly and heat. Pour Jell-o cutouts. Leave the pie in the refrigerator to harden the jelly. Served pecan pie, cut into pieces a La carte. Enjoy your tea!
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