Description
Offer the cake with peach and red currant berries in the dough. Red currants you can substitute the cranberries. Cake moderately sweet, slightly vlazhnovatoy. For lovers of sweet, the sugar needs to be increased. White icing covers the cake, and currant berries on its surface attract attention, their acidity is in perfect harmony with the sweetness of the glaze.
Ingredients
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Sugar
150 g
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Chicken egg
3 piece
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Yogurt
180 ml
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Peach
1 can
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Corn starch
1 Tbsp
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Leavening agent
1 pack
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Red currants
2 Tbsp
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Yolk egg
1 piece
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Salt
0.25 tsp
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Liqueur
2 Tbsp
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Butter
150 g
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Flour
300 g
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Egg white
1 piece
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Powdered sugar
2 Tbsp
Cooking
Whisk soft butter with sugar, vanilla sugar, salt and add eggs one at a time, continuing to whisk
Pour in the kefir (photo lost) and egg liqueur.
ProSuite of flour, mix with baking powder and to enter the butter-yolk mixture gradually, continuing to whisk. The dough should fall off the spoon blobs.
Drain the peaches through a colander, cut into slices, sprinkle with corn starch.
Red currants (leave for decoration), sprinkle with corn starch, not defrosted.
Split mold size 26cm lay a baking paper, sides greased with butter, fill with dough, the dough spread slices of peach and red currant.
Bake pie in preheated oven to 180C oven for 45-50 minutes until dry sticks (watch your oven).
The finished cake to release from the mold and allow to cool completely (this is very important!).
Prepare the glaze. Protein cool whip, a bowl of protein I put in a bowl boil (bowl should not touch the boiling water), gradually adding powdered sugar and whipping a protein in a solid foam. The finished glaze is wet meringue has a pure white color and consistency of liquid honey.
The cooled cake, pour glaze and decorate with berries of red currant.
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