Description
I love cakes with nuts. The dough of this pie is mine, the toppings borrowed from the book "Baking" by James Peterson. It turned out delicious!
Ingredients
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Flour
1 cup
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Sour cream
0.5 cup
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Butter
225 g
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Soda
0.5 tsp
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Chicken egg
3 piece
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Sugar
0.5 cup
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Corn syrup
0.5 cup
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Salt
0.5 tsp
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Essence
1 tsp
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Pecans
200 g
Cooking
Dough: mix flour, sour cream, melted butter (150 g), baking soda. Knead the dough. To put it in shape to distribute. It is very soft and slightly sticky, so you'll have to Tinker in order to distribute it evenly.
The ingredients for the filling.
In a bowl beat the eggs with shahrom and corn syrup. When the sugar has dissolved, add the melted butter, salt and vanilla extract.
Add the pieces of nuts. Mix well.
Pour the mixture into the form with the dough.
On top put the halves of nuts.
Bake at 160-170S (325-350F) for about 40 minutes. Ready when you move the shape up and down, and the surface is no longer moving. Remove from oven and give a little stand.
Easier to cut when slightly cool.
Bon appetit!
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