Description
Shortcrust pastry and the classic combination of apples with cinnamon sprinkled under the filling:)
Ingredients
-
Flour
300 g
-
Chicken egg
1 piece
-
Sugar
150 g
-
Butter
200 g
-
Vanilla
1 pack
-
Sour cream
500 g
-
Chicken egg
4 piece
-
Sugar
150 g
-
Vanilla
2 pack
-
Apple
4 piece
-
Cinnamon
Cooking
Chilled butter to RUB on a large grater.
Add the sugar and one large egg.
Add the sifted flour and 1 sachet of vanillin.
Hands knead the dough. Put in the refrigerator.
150 grams of sugar and 4 large eggs whisk in the lush mass. The eggs with the sugar whip until the sugar is dissolved and continue to beat for another few minutes until thick and fluffy foam. Mass must increase at least 2 times.
Add the sugar-egg mixture and vanilla to the sour cream. All is well beaten.
Apples peel and cut into slices.
Put the dough in a greased form and flatten, making the edges high as the filling during baking rises.
Put half of the sour cream filling.
Sprinkle apples.
Pour the remaining sour cream.
Spread the remaining apples.
Sprinkle with cinnamon and sugar. Bake at 180 degrees for 50-60 minutes. The oven during baking not open! The soonest you can test the readiness of the cake with a toothpick is in 45 minutes. If the middle is shaking the toothpick around her still moist oven on! Because all ovens are different. Pie should be firm.
The finished cake to leave in the oven to cool. Pie needs to cool in the oven for SURE. Carefully walk a thin sharp knife along the sides of the form and to get the pie.
The filling turns out very airy and delicate. It is very well-kept form.
Pie I recommend to store in refrigerator. Warm it is not as tasty, better to place it in the fridge and eat the next day.
Bon appetit :)
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