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Forgive me, Julia, and it was from her this recipe that I changed the title. She is: Delicate cake with peaches and pear. I must say that this is very true and the title is completely untrue. Pie is really mouth-watering, but... painfully long! The search engine query provides 59 recipes pie with peaches, I honestly and courageously went through all 5 pages. My conscience is clear, this pie is not! Come on, it's worth it. I must say that I made some adjustments, but they are in the process.
Ingredients for Yulkin pie
- Flour - 250 g
- Chicken egg - 5 PCs
- Butter - 200 g
- Sugar - 210 g
- Milk - 50 ml
- Leavening agent - 1 tsp.
- Vanilla sugar - 1 Pach.
- Salt - 1 depot.
- Peach - 1 ban.
- Pear - 1 piece
- Sour cream - 400 g
- Almonds - 50 g
Step by step instruction of cooking Yulkin pie
To prepare products to the test. 200 g of sugar seemed to me a lot, I took 160,
The peaches I had fresh, so I cut them into halves, removed seeds and filled with boiling water for 2 minutes, then rinse with cold water and removed the skins. Put the cleaned halves in a bowl and covered with brown sugar for 20 minutes.
And meanwhile, let us see if we can test.
Butter beat with a mixer with sugar, salt and vanilla, add eggs and again beat well.
Then, sift the flour with the baking powder, pour the milk and knead the dough.
I did it with a mixer.
Large deep rectangular baking tray 30x25 cm (I had the pan 22х28х3 5 cm) brush with oil (I made baking paper), put the dough and flatten it.
The top rows lay sliced peaches.
Pear peel and cut into small cubes, sprinkle with lemon juice and sprinkle between slices of peaches.
Bake at 180*C for about 40 minutes.
In 20 minutes you can sprinkle the cake ground almond nuts, or almond, slightly roasted in the oven.
Cool down the cake and then carefully remove from the mold. When the cake is completely cool, put it on 2-3 hours in the refrigerator.