Description
Autumn this year was Sunny and warm! Red and yellow leaves on blue sky background brings a romantic mood! I invite you for a Cup of tea with fragrant autumnal cake!
Ingredients
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Butter
100 g
-
Sugar
100 g
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Chicken egg
1 piece
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Cheese
150 g
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Flour
180 g
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Vanilla sugar
0.25 tsp
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Leavening agent
0.25 tsp
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Sour cream
500 g
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Chicken egg
2 piece
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Sugar
75 g
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Apple
1 piece
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Pear
1 piece
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Vanilla sugar
0.25 tsp
Cooking
Butter room temperature, cottage cheese, egg, sugar, vanilla sugar beat with a mixer until a homogeneous lush mass.
Add flour, baking powder, knead the dough. The batter is delicate, light, does not stick to hands. Wrap the dough in a package and put into the fridge for 15-20 minutes.
Apple and pear three on a coarse grater.
Sour cream, eggs, sugar, vanilla sugar beat with a mixer to dissolve the sugar grains.
Add grated pear and Apple, stir. The stuffing is ready.
I took one piece aluminum mold with a diameter of 26 cm, oiled it with vegetable oil. To take that pie out of this form I failed. So cut and I filed directly in it. If you take a split mold, the bottom fairly covered baking paper and grease do not have, the dough doesn't stick. Distribute the dough, making high sides.
Pour the filling. Put into the oven, preheated to 180 degrees for 1 hour.
The top of the cake a bit darkened, edges browned, but the center of the pie slightly trembling. This is normal. Allow to cool the cake. In my case, directly in the form.
Before serving I sprinkled the cake with grated chocolate. Cheesecake-cookie dough turns out tender and crumbly, and the filling is fragrant and fluffy!! The cake literally melts in your mouth!
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