Saxon pie

Description

In the original recipe uses canned apricots, but I have found none, so I replaced the peaches. Aromatic, very soft, moderately sweet, with a bit unusual for me filling. The form you need to take a deep. I did half the portions and take the form of size 30*16, but it was not enough.

Ingredients

Flour

300 g
Yeast

20 g
Milk

525 ml
Sugar

220 g
Butter

200 g
Chicken egg

5 piece
Pudding vanilla

1 pack
Cheese

500 g
Peach
Starch

1 Tbsp
Lemon
Powdered sugar
Salt

1 pinch
Vegetable oil

Cooking

The products that we need.

Flour, crumbled yeast, 125 ml lukewarm milk, 50 g sugar, the zest, a pinch of salt,80 g of soft butter and 1 egg knead the dough with a mixer. It turns out watery. Put the dough aside for 40 minutes in a warm place to rise. Preserved fruit spread on a colander and leave to drain.

Of the remaining milk and pudding powder pudding brew, follow the instructions on the package. Leave to cool down.

The cheese, if necessary, grind any convenient method, to avoid lumps (I do it in the chopper). Connect with prostivshis pudding and add 2-3 tbsp lemon juice as desired.

Shared yolks and whites. If you do half-portions - enough for one egg. Proteins are put away in the fridge. Remaining butter and sugar rubs in the cream. Enter the egg yolks.

Approached knead the dough, I added 3 tbsp of flour, but the dough gets watery, so I place it on the greased spoon.

Proteins beat until resistant foam and combine with the butter - yolk mass, gently stir.

Preheat the oven to 190 degrees. Put on the dough cottage cheese cream, then the egg. Top close to each other spread the peaches with the convex side up. Bake for 45-50 minutes depending on oven until just brown the top layer. Wait full cooling of the pie and only then cut! cake is very soft, dough-soaked filling.

Comments and reviews