Another recipe. Tried this recipe last week. Very different. Good response to it; however, the apples, as youd expect, are pretty firm. The recipe is somewhat nebulous in places; but you can figure it out. If I were to do it again, Id cut the apples up and mix them with berries and sugar. White wine, like any other liquor, makes a wonderful cooking ingredient. APPLE CAKE WITH SABAYONNE Pastry: 250 g (8 ounces, 4 ¼ dl, 1 ⅔ cups) Flour 1 dl (⅓ cup) cold water 250 g (8 ounces, 1 cup) Baking margarine or shortening Sugar syrup: 1 dl (⅓ cup) Sugar 2 dl (⅔ cup) Water Apples Fresh black currants or jam Sugar 1 Egg, beaten Sabeyonne: 8 Egg yolks 2 dl (¾ cup) White wine 1 ¼ dl (½ cup) Sugar Pastry: Quickly combine all pastry ingredients in a food processor. Do not overwork. Roll out the dough on a floured board to a 1 ½ cm (⅔) thick sheet. Roll from the middle out to the edges. Fold the rectangle into thirds, as with a letter. Wrap in plastic and chill at least 30$minutes. Preheat the oven to 225 C (425 F). combine sugar and water and bring to a boil. Simmer 1 minute. Roll out half the dough to a 2 mm (3/32) and place in the bottom of a 22 cm (9) springform and bake until golden, 7-8 minutes. Reduce the oven temperature to 175 C (350 F). Peel and core apples and place close together on the dough. Fill the core holes with berries and sugar or jam. Brush the apples with sugar syrup. Roll a slightly larger dough sheet to cover the apples. Make 3 cm (1 ¼) holes in the dough between the apples. Make dough rings to frame the holes. Attach with beaten egg. Brush the top of the pie with beaten egg. Bake until golden, about 30 minutes. Whisk egg yolks and sugar in a double boiler until thick and lemon-colored. Beat in the wine. Pour the mixture into the holes on top of the apple cake, or serve alongside.
Posted on: Sun, 12 Oct 2014 23:15:57 +0000
Trending Topics
Recently Viewed Topics
© 2015