Irish Apple cake and Irish coffee

461 - 70 минут 6 порции

The first time I tried Irish Apple tart visiting distant relatives, an elderly irishwoman.

Ingredients for Irish Apple cake and Irish coffee

Step by step instruction of cooking Irish Apple cake and Irish coffee

Шаг 1

Roll the dough into a ball, wrap in plastic wrap (or put in a container with a tight lid) and put it in the refrigerator to rest for 15 minutes (can be longer).
(Any cookie dough freeze well, so it can be prepared in advance.)

Шаг 2

After 15 minutes, remove dough from refrigerator, divide into two slightly unequal parts. A large part of the spread on a silicone Mat, plastic wrap or a sheet of paper for baking and roll out to a thickness no more than 5mm. I got about 3mm. to Turn into a form, gently press under the sides and bend towards the bottom excess. Not yet to trim.
All the dough back in the fridge for 20-30 minutes (can be longer).

Шаг 3

Apples are cleaned, cut into a bowl, add sugar, spices and 1 tbsp flour, mix well. The slices should be thin, but large, my small.

Шаг 4

Remove the form with the dough from the refrigerator. Spread the dough on the filling to flatten. Filling quite a lot, I had figured to lay layers, otherwise would not go to. However, I do not advise to take less apples, because when baking they osyadut.

Шаг 5

Roll out second half of dough the same thickness as the first. In the middle cut a small hole for steam output.
Edges of the bottom layer of dough generously lubricate the protein. Cover the top layer of the stuffing and squeeze well region.

Шаг 6

The edge trim. You can decorate, clutching something round (with the tip of a table knife, spoon handle etc.). I was in a hurry and, frankly, forgot.

Шаг 7

If desired, trim dough can be rolled out and cut out to decorate them.
Grease top of cake with white. If you make jewelry, first lubricate the pie, then lay out the jewelry and brush a second time.

Шаг 8

Bake at 180C (if the oven with oil, 160C) for about 30-40 minutes. The willingness of cake to check, pointing to the Apple with a knife through the hole for a couple. If the apples are soft and dough is flushed, the cake is ready.
If the dough darkens too quickly, and the apples are not yet ready, cover it with baking paper or foil. It is desirable that the top of the cake came out not very dark.

Шаг 9

The finished cake sprinkle with fine sugar or powder. If sugar, you need to sprinkle the cake still warm, otherwise the sugar will fall. If powder, the cake should be cold, otherwise it melts.

Шаг 10

For a start, whip the cream. If you serve the tart with cream, beat all at once, for coffee and tarte, because with a large number easier to work with. The cream must be very cold. Need to whisk by hand, until lightly thickened (2-3 minutes). If conducted on the surface with a whisk stretches easy track, beat is no longer necessary.

Шаг 11

Add whiskey. Irish - 3 tablespoons per 180-200 ml of coffee, the other can take a little less.
Take a tablespoon, place it at the edge of the glass just above the coffee level, convex side up. Carefully pour the cream on the spoon to a height of 1-3 cm in This process I could not remove: my hands were full.
The remaining cream until return to the refrigerator.
The top can be decorated with grated nutmeg.

Шаг 12

For custard, combine the milk with cream. Here you can take the cream with different fat content: if they are 18-25%, take 60 ml of cream and 250 ml of milk. If oily, then 30 ml cream and 280 ml of milk.
If you have a vanilla pod, cut it in half lengthwise, seeds and vystrelit all together add to milk mixture. If vanillin or vanilla essence, their easier to add them to the yolks.
Milk mixture to heat until almost boiling (but do not let boil).

Шаг 13

While the heated milk, mix well yolks with sugar. Whipping is not necessary, because, unlike cake frosting, the cream needs to be fluid and excess air us it is not needed. Add the starch and vanilla flavoring, stir again.
Brew this mixture the hot milk with continuous stirring.

Шаг 14

Return all to the pan. It is advisable to strain through a sieve to remove excess air bubbles.
Heat the mixture on low heat until lightly thickened (3-5 minutes). The key word is "easy": the cream is a liquid, fluid, not like the custard for pies and cakes.

Шаг 15

The cream cool slightly, can be a bit of whisking to smooth. Pour the hot cream tart and serve, or pour the custard into a gravy boat and serve separately from the tart. He tart in this embodiment can be warm or cold as you like.
If the cream before serving time to cool down, you can tart with the cream heat in microwave or oven.