Description
Exquisite recipes from Yulia Vysotskaya (with my minor changes).
Ingredients
-
Pear
2 piece
-
Flour
170 g
-
Butter
140 g
-
Sugar
40 g
-
Yolk egg
1 piece
-
Salt
-
Water
1 Tbsp
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Almonds
100 g
-
Powdered sugar
80 g
-
Chicken egg
1 piece
Cooking
To make the basis - cold butter (60 gr) grate, mix with flour (120 grams), sugar and salt into crumbs. Then to drive a yolk and add a tablespoon of ice water. Make the dough into ball and place in the refrigerator (overnight). Detachable form grease with oil and the dough from the refrigerator and grate the form.
Spread the dough to the shape of the bumpers and put another half hour in the fridge. Preheat the oven to 180 degrees.
Cover the dough with parchment paper, pour the peas or beans and send in the oven for 15-20 minutes.
Then remove the paper and bake another 5 minutes, after which the basis remove from the oven and allow to cool.
Make the cream. Almonds grind (20 grams to postpone for sprinkling) partially, and some just to mash these with a rolling pin into small crumbles.
Soft butter (80 gr) whipped with powdered sugar (60 Gy, and 20 Gy to defer to the almonds for topping), add the egg and beat.
Add flour (50 grams) and almonds.
To put the cream on the base and top of pear (to clean them and cut into medium slices) I drown in the cream.
Bake at 180 deg. 20 minutes, then cover with foil and bake for 30 minutes at 160 deg.
The finished cake sprinkle with mixture of powdered sugar and almonds.
Bon appetit!
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