You may also like
Categories:
dough butter sugar egg vanilla orange peel ground almonds flour cream milk white wine egg yolks vanilla orange peel sugar flour peak apples
Viewed: 53 - Published at: 9 years agoIngredients
- For the dough
- 125g soft butter
- '70 Powdered sugar
- 1 egg
- 1 vanilla
- 1 tsp grated orange peel
- 100 g of finely ground almonds
- 150g flour
- For the cream
- 400 ml milk
- 100ml white wine
- 3 egg yolks
- 1 vanilla
- 1 tsp grated orange peel
- 6 tablespoons sugar
- 4 tablespoons flour peak
- 5-6 apples
Method
- * Mix the butter with the sugar, vanilla and orange peel. Add egg and almond. With flour knead a soft dough. Add it gradually.
- * Spread the dough in small baking pan 22/24 cm, as previously Jan. brush with butter and sprinkle with flour. You can cover it with baking paper. Put the pan in the refrigerator while preparing the cream.
- * For the cream, mix the flour with the sugar, vanilla and orange peel. Add egg yolks and a little milk. Stir to a smooth pulp. Pour the remaining milk and wine. Boil the cream and let it cool. Optionally, you can use some instant cream or vanilla pudding.
- * With vegetable peeler to make strips of apples without removing their bark.
- * Wrap strips apples into florets.
- * Pour the cream over shortbread and on it in a row of apples roses.
- * Slightly glazed roses with warmed apricot jam. Bake cake in a preheated 180 * oven until the dough is baked, and the apples are golden.
- * Serve the cake completely cooled.
