Description
Very beautiful, graceful and sometimes very unexpected forms cakes Algerian cooks me delight! I have long wanted to try to bake and today is the moment. I'm not going to claim that this dessert can be attributed to the Algerian cuisine as his cooking, I made a number of significant derogations: 1. For the dough used powdered sugar ( in the original it is not). 2. As toppings I have, in the first case, caramelised peach (nectarine), in the second case, caramelised figs. The primary source in the stuffing consists of 200 g of hazelnuts 100 g of almonds, 120 g sugar, 1/2 tsp cinnamon, floral water 3. For lubrication, I used the syrup Fig jam, the primary source used honey. Perfect shortcrust pastry with a floral aroma, wonderful stuffing and the original form I think will appeal to many!
Ingredients
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Flour
250 g
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Butter
65 g
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Powdered sugar
3 Tbsp
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Vanilla
0.333 tsp
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Water pink
1 tsp
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Water
60 g
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The food dye
0.5 tsp
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Peach
2 piece
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Maple syrup
100 g
Cooking
Butter mixed with powdered sugar, whip.
Add the flour, vanilla, a pinch of salt, rose water, water.
Before you knead the dough, divide the weight into 2 parts. One of which is to add food coloring. If you do not want to use dye, then instead you can use cocoa powder will change color, but this cake will not become worse)) 2 Knead the pastry. Wrap the dough in cling film and place in the fridge for 30 minutes.
Roll out 2 of the reservoir. Cut 6 white circles, with a diameter of 12 cm and 6 red, with a diameter of 20 cm I Have big peaches, so it turned out only 6 pieces If you want to do more, the number of ingredients for the dough, increase twice
On the white circle to put the half caramelized peach (nectarine), or a caramelized figs. To prepare the caramelized peaches and figs, first prepare a syrup consisting of water and sugar, then put in the peaches and cook for 10 minutes, stirring gently.
Cover with a circle of coral. To give the product the shape of the cap. Leave to dry. Bake in a preheated oven at 190 degrees for 12-15 minutes. The finished cake to grease with warm syrup Fig jam or honey.
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