Italian cake "Bread and apples"
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Oh, girls-girls and boys-the boys... the other day my great disappointment I found that the trouble and prepare for their big anniversary completely forgot and missed my anniversary on the site - 5 years! Alas! Very sad, but I'm not noted. But nothing, today I come to you with absolutely charming a pie and dedicate his FIFTH anniversary on the site! This Italian pie "Torta Pane e Mele..." the Author's - Italian-pastry virtuoso Luka Montersino. I must say that it is not simple. Not that very difficult, however, I had to Tinker. But I assure you, the hassle in any case was not in vain. You are welcome to the table...
Ingredients for Italian cake "Bread and apples"
- Flour - 300 g
- Butter - 200 g
- Sugar - 100 g
- Chicken egg - 1 piece
- Yolk egg - 1 piece
- Lemon peel - 1 piece
- Vanilla sugar - 1 package.
- Apple - 2 PCs
- Raisins - 30 g
- Almonds - 10 g
- Rum - 15 g
- Melted butter - 40 g
- Jam apricot - 100 g
- Bread - 80 g
- Flour - 160 g
- Butter - 120 g
- Powdered sugar - 60 g
- Yeast - 5 g
Step by step instruction of cooking Italian cake "Bread and apples"
To start, prepare the shortbread crust recipe "Italian dough" (the basic recipe).
To prepare the products. All of them, including the butter and eggs should be at room temperature.
Beat oil with sugar until you get a light, homogeneous mass, add the egg and yolk, mix well.
Add the lemon zest and vanilla, mix well.
Add the flour and salt, quickly knead the dough. Flour may need more. I added about 350 g, but my dough turned out very soft, even after 3 hours in the fridge it is not hardened.
Wrap the dough in cling film and refrigerate for at least an hour, but not longer than a day. Test get a lot. For the cake we will need 400 g. the remaining dough can be frozen. Or to bake cookies.
Shape with a diameter of 25-26 cm oil. Chilled dough, remove from the refrigerator. If frozen, lightly knead by hand to make it more elastic. The surface of the table and the rolling pin sprinkled with flour. Roll out the dough too thin. On the rolling pin to transfer the dough into shape, spread on the bottom and the sides of the shape, of a thickness not more than 1 cm, then hold your finger over the edges that they were nice and neat. You can arrange the top edge of the teeth. Repeatedly prick the dough with a fork and send the form with the dough in the fridge.
Cut the bread into cubes and soak in milk. Set aside.
Apples peeled, cut into 8 pieces and then cut across a small, thin slices, pour into a bowl.
Add the raisins (it seemed to me a little and I put 50 g), rum and nuts that need to be cut with a knife for not too small pieces.
Same here, add the slightly squeezed bread. Melt the butter on the stove, pour in the filling. Mix well. The stuffing is ready. To put it to the side.
Knead the dough for decoration. In a clean bowl add the softened butter, flour, powdered sugar and crumble the yeast. Knead the dough. Put in freezer for 15 minutes.
Preheat the oven to 200*C. If a very strong oven, at 180*C.
The bottom of the future pie to grease apricot jam.
Spread the Apple filling, tamped down.
The dough for decoration roll out, cut into ribbons, or roll the dough in the flagella, to put on the cake in the form of a lattice.
Further will reveal the algorithm of making the correct grille on the cake.
By the way, about flagella. If you roll them out of dough. never will get a beautiful smooth flagella. To get these we must also roll out the dough, but thicker, cut into narrow strips and podcating throughout their length in the cords. Then they will turn out smooth throughout its length.
Cover the pie with strips of dough in one direction. Then, after one to bend the strip to the half of the pie and put one strip across the previous one.
Return the folded strips in place and install the remaining cross strips, put the next cross strip and again folded the strips in place. So to make half a pie.
Then deploy the tart and continue making the second half in the same spirit until the whole pie is covered with a nice smooth mesh.
Send in the oven for 20 minutes. If during this time, the cake will not be browned enough, add another 5-10 minutes. My pie was baked for 30 minutes.
The remaining batter I baked cookies. Roll the dough into a long strip. Put jam, a little before reaching the edges.
The top was covered with a mantle of dough and baked until tender, about 20 minutes.
While hot, cut into strips and cool on a wire rack.