Description
Hot August offers to combine ripe berries and fruits in unusual combinations. This cake can be prepared as apricots and peaches, and the combination with gooseberries don't just refresh you, but also surprise! The basis of the pie - "twist& amp;quot;, with the addition of marzipan mass. I will be glad, if You'll appreciate this interesting recipe.
Ingredients
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Butter
175 g
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Sugar
175 g
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Marzipan
150 g
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Chicken egg
4 piece
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Flour
400 g
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Leavening agent
3 tsp
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Milk
75 ml
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Apricot
500 g
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Gooseberry
300 g
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Powdered sugar
-
Butter
1 tsp
Cooking
Beat with a mixer the butter (or baking margarine) at room TEM-ry with sugar and marzipan mass until creamy. Small brown sugar from "Mistral" - perfect for biscuits and shortcrust pastry.
One by one enter the eggs at room TEM-ture, stirring the mass until smooth and uniformity
Sift the flour with the baking powder, mix well. Enter the flour to the butter mixture, alternating with milk. Briefly beat with a mixer on low. speed only until the flour is the texture of the dough.
Pan size approx. 42cm x 27 cm brush thinly with butter or margarine, vystelit bottom of the baking paper, spread the dough with a thickness of 1,5-2 see
While preparing the dough, preheat your oven to 200*C and wash berries and fruits, put on napkins, give them to dry. If You are cooking with peaches, they must first be scalded with boiling water, then suddenly pour cold water and remove the skin.
Gooseberries to clean the barrels. Apricot or prepared peaches cut in half, remove the pit and cut into wedges (peach) or quartered (apricot). Stick to fruits and gooseberries to the batter.
Bake at 200*C approx 35-45 mins (depending on thickness of cake and oven), a willingness to check out a splinter. The finished cake remove from the oven, let stand for 10-15 minutes and sprinkle sah. powder.
From gooseberries (200 g), apricot (100g), Apple (1 piece) and pear (1 piece), with the addition of brown sugar (100g), cook a delicious compote for pie. Bon appetit!
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