Today we will prepare a ruddy and fragrant pie with a quince. The peculiar tart taste of the fruit is perfectly combined with a sweet biscuit dough and gives the baking a special taste and originality. No less interesting is a pie with quince and curd cream , gently shading the flesh of the fruit.
Cake with quince and nuts
Ingredients:
- wheat flour sifted - 350 g;
- Milk and filtered water - 100 ml each;
- creamy peasant oil - 125 g;
- granulated sugar - 270 g;
- eggs of choice chicken - 3 pieces;
- baking powder - 10 g;
- salt is a large table salt - 1 pinch;
- quince medium size - 5 pcs .;
- nuts crushed (walnuts or hazelnuts) - handful;
- powdered sugar .
Preparation
- Initially, we will take out the butter from the refrigerator peasant creamy and chicken selected eggs and proceed to prepare the quince.
- Fruits are washed, wiped dry, rid of the stems and seeds, after which we cut the flesh into large cubes or lobules.
- Place quince mass in a saucepan, pour in filtered water, pour seventy grams of sugar and let the pieces of fruit on moderate fire for fifteen minutes.
- The quilled slices of quince are poured onto a sieve and leave to drain.
- To make a dough for the pie, whisk to the foam for five minutes eggs with sugar and salt, after which, whilst continuing, add soft peasant butter and pour warmed a little milk.
- Now sift and mix with the baking powder wheat flour and add to the bowl with whipped ingredients.
- We finish the kneading test, seeking the dissolution of all the lumps, and interpose the crushed pre-roasted nuts.
- We spread the dough into an oiled baking container with a diameter of 23-24 centimeters, from above distribute the pieces of quince with the quince with the sugar and we put them in a little.
- For further preparation, we place the cake in a heated to 185 degree oven for about forty minutes.
- Before serving, we rub the cooled pie with powdered sugar.
Sand cottage cheese pie with quince in a multivark
Ingredients:
- Wheat flour sifted - 220 g;
- creamy peasant oil - 95 g;
- granulated sugar - 270 g;
- eggs of choice chicken - 3 pieces;
- baking powder - 5 g;
- curds of medium fat content with a minimum grain size of 550 g;
- quince medium size - 2 pcs .;
- sour cream of average fat content - 190 g;
- potato starch - 60 g.
Preparation
- For a short dough, we rub soft oil with one hundred and twenty grams of granulated sugar.
- We drive into the oil mixture one egg and thoroughly beat the ingredients with a whisk.
- Now we intervene with the flour sifted with baking powder and place the resulting lump in the package on the refrigerator shelf.
- While the dough cools, prepare the curd filling. To do this, combine cottage cheese, sour cream, two eggs, the remaining sugar and starch in the container of the blender or stationary mixer and punch the ingredients until uniform.
- We divide the quince in half, remove the fruits from the seeds and cut the flesh into cubes.
- Season the quince mass to taste with sugar, add water and let it sit for ten minutes on a moderate fire, then throw it back on the sieve and let it drain.
- Now we cut out two stripes from the parchment and stack it crosswise in oiled multicastry.
- On top, we spread the cooled dough and distribute it evenly over the surface of the bowl, making out the sides.
- Now we lay out the curd mass and quince, sifting a little slices of fruit.
- Prepare such a pie in the multivark will be in the "Baking" mode for one and a half hours.
- A ruddy, slightly cooled product is removed from the device with the help of ribbons from parchment and after final cooling we are fed to the table.