Description
Left uneaten half sour pineapple, and I decided to cook him a pie. This is the first baking recipe which was invented by me, and most importantly, that turned out very, very tasty! Imagine: moderately sweet shortbread base, caramel layer and top with a creamy pineapple mousse c almond shavings. Pie is especially delicious on the second day, chilled.
Ingredients
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Pineapple
300 g
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Butter
190 g
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Flour
310 g
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Chicken egg
2 piece
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Rum
30 ml
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Sugar
230 g
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Sour cream
200 ml
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Cream
100 g
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Lemon juice
1 tsp
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Potato starch
2 Tbsp
Cooking
The flour with the pieces of cold butter (150g) rubs his hands into crumbs, adding 50g of sugar. Then add the egg yolks and 30 ml rum (I got whiskey), stirring with a spoon, gather the dough into a ball. Wrap it in cling film and put in the fridge for an hour.
At this time we will cut into small pieces pineapple and bake for 40 minutes in foil at 180 C. Grind in a blender to mush.
Take out the dough from the refrigerator. Roll out round a thickness of approximately half an inch (don't make the layer too thick, thinner is better, and focus on the size of your pan). Spread on a baking sheet and distribute the dough with your hands evenly on the rim. Excess dough can be removed. Leave the dough in the pan again in the refrigerator for 15 min.
After sent the dough in the oven, pre-pierced it with a fork in several places, for 15 min. at a temperature of 190 C.
These 15 minutes all the time we need to prepare the toffee. Melt 100 g sugar 40 g butter on low heat, let it simmer, stirring all the time. Add 100 ml heavy cream over high heat, stirring constantly, cook for 10 min. the Liquid should thicken and caramelize.
Just arrived, a sand base. Spread on the bottom of the caramel. Allow to cool, and at this time we will prepare creamy pineapple filling.
To do this, whisk 200 ml cream 50 g of sugar, enter the pineapple puree. Separately, beat the whites of 2 eggs 30 g sugar and a teaspoon of lemon juice, enter them gently into the mixture. Add 2 tablespoons of starch. All carefully mix...
...and pour on top of caramel. My filling turned out clear on the bumpers. Put into the oven for 45-50 minutes at 180C for the first 10 mins Then lower the heat to 160C and continue to bake until cooked (just then I remembered the almonds and sprinkle them a cake :)).
The finished cake to remove in the cold and cover. It is advisable to try on the second day – during this time, the cake rises, and the sand base will dampen.
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