Description
The history of cake dates back over 100 years and has acquired a variety of variations. Despite the fact that it is simple in execution I long courted before you decide! Yes, I tell You!!! So delicious just does not happen! The French know a lot about desserts!!! Toovercome the cake and Mnooogo delicious toppings!!! The aroma is beyond words! Pie, by the way, win-win, not get it can not in principle! So it will suit even novice mistresses.
Ingredients
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The dough is flaky unleavened
250 g
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Sugar
120 g
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Butter
75 g
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Liqueur
2 Tbsp
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Apple
600 g
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Lemon juice
2 Tbsp
Cooking
Apples cleaned and cut into 4 pieces (in the original large as possible)
Apples sprinkle with lemon juice
Ideally, caramelicious apples in the pan in which then will be baked pie, but I have no frying pan with removable handle, I lined the form with foil ( honestly, just afraid that you will not be peel off the caramel, vain fear...)
In a thick-walled pan put the butter, sugar and liqueur ( in some embodiments, the water, some white Muscat wine – liquor's my idea, good as it turned out)
Warmed the mixture to a boil, and be sure to wait until it starts to turn Golden. I hurried a bit.
Spread apples ( for those who are in the same form, to bake – the apples lay a flower, beautiful as they then will be at the top of the cake, a cake is a Changeling!) Don't be afraid of a large quantity of juice, it is evaporated and thickens. I don't mutila just put them and start....
To FRY! Caramelizing too complicated for me the word, I realized it when the apples started to become transparent and rapidly magchat. I thought of little apples and I cooked two apples in this photo is clearly visible to the caramel in the desired condition.
In some recipes the apples in the caramel pouring another 25 minutes to bake in the oven. I didn't do it, they were ready, soft, transparent... put the apples in a flower shape, poured on top of the remains of caramel
Cover the stuffing with dough, pressing well the edges ( careful your fingers – the caramel is still warm). Fork pinned dough.
Bake at 200 degrees for 30 minutes. To behold such Golden brown. Here's the cake turns out after baking. The cake should immediately flip over so the caramel is hot and not sticking to the bottom of the form and to the top of the cake-the shifter is not broken. Caution!!! Caramel hot. Cover the form of a plate, so that there were no gaps and sharp movement turn over the pie, carefully remove the form
Voila!!! Serve coffee with cream!
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