Delicious pie on the basis of the ricotta. Excellent test structure with a creamy taste. For the filling, used canned peaches and fresh blueberries. Cake moderately sweet, if you'll pour the cake icing, the amount of sugar in dough can be increased.
|Cooking time 60 minutes||Number of servings 12|
In the bowl beat with a mixer eggs with sugar and vanilla sugar in the lush foam.
Add the ricotta, add the liqueur and whisk. Add soft butter and whisk.
Flour mixed with baking powder, salt, proseat in a bowl and carefully peremeshayte silicone spatula.
Halves peaches cut into quarters (I had large), powdered starch.
Split form (size 26-28cm) lay a baking paper, grease the bottom and sides with oil, spread the dough in shape, smooth.
Between peaches to pave the blueberries or another berry.
Bake pie in preheated oven 180-200C for 50 minutes (watch your oven). 10 minutes before finishing baking, cake liberally sprinkle with brown sugar.
And bake until done. Readiness check cake to dry kindling.
Pristavki cake to release from the mold and cool completely. If you want sprinkle with powdered sugar, you need to do this when the cake is still warm. The cooled cake can pour glaze (100 g icing sugar + about 2 tbsp of water you want to pour slowly, the mixture should be liquid and viscous).