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Pie with plums, recipes with photos

Today I come to you with a new pie. It turned out so airy and juicy at the same time that I hasten to share with you his recipe. Another huge plus of this pie is the speed of cooking.

I learned this recipe from a culinary television program. I like this program very much, because I recognize many secrets and subtleties of cooking. I especially enjoy watching the cooking of national dishes from other countries and peoples. Where else can you learn so much from the indigenous people?

The following products are necessary for making pies with plums:

    Also required:
    – 1 cup of sugar
    – 1 glass of water
    – 5 proteins
    – 2 tbsp. Sahara
    – 1 glass of canned plums (in my chocolate)
    – 5-6 tbsp. chopped nuts

    Cake making difficulty: medium
    Cooking time: less than 1.5 hours

    Cooking dough. To do this, rub the grated on the grated cold butter.


    Dough should not stick to hands. We send it to the freezer for 15 minutes.

    In the meantime, prepare the parchment paper and the cargo for the cake (for example, buckwheat or peas).

    The dough is distributed in shape, make the bumpers.

    Cover the dough with paper and pour the load inside. We send to bake in the oven for 15 minutes at a temperature of 200 degrees.

    The load is removed and sent to the oven for another 5 minutes, turning off the lower heaters (if possible).

    Put the plums on the ready cake pie.


    Sprinkle them with nuts.

    We send boiled syrup from 1 glass of water and 1 glass of sugar. Syrup does not interfere with a spoon so that it does not crystallize (!).

    Meanwhile, whip proteins with 2 tbsp. Sahara.

    It should be a cool foam, into which a thin stream of hot syrup is poured, without stopping to beat the mixer at full speed.

    Beat the whites until they are completely cooled.

    Now, using a pastry bag, we distribute the proteins on the surface of the cake and send it to the oven for 10-15 minutes. Temperature 200 degrees.

    The finished cake should cool slightly. The lower part is obtained with a crispy crust, it eventually becomes saturated with the juices of the plums, and the upper part turns out to be airy, like a white cloud.

    I am very pleased with the dessert, although I cooked it for the first time.

    Enjoy your meal!

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