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 Chocolate Galette with Fruit Recipe
Galette with chocolate flavor both in the dough and in the filling. Pieces of juicy fruit make pastries juicy. Tangerine gives a New Year's look and taste. The pudding will not allow the biscuit to become dry. Coconut chips and powder on top give the "snowball" an attractive appearance.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine England Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine England Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Add cocoa to the sifted flour.
    Add cocoa to the sifted flour.
  2. Add a spoonful of baking powder.
    Add a spoonful of baking powder.
  3. Add egg powder or egg.
    Add egg powder or egg.
  4. Powder or sugar to taste.
    Powder or sugar to taste.
  5. Now add "wet" to the dry composition. Grind the cheese with a blender if it does not have a homogeneous consistency. I have no fat.
    Now add "wet" to the dry composition. Grind the cheese with a blender if it does not have a homogeneous consistency. I have no fat.
  6. Beat the cottage cheese with odorless vegetable oil and milk. It took me more liquid for the dough, because I used egg powder instead of eggs.
    Beat the cottage cheese with odorless vegetable oil and milk. It took me more liquid for the dough, because I used egg powder instead of eggs.
  7. Roll the dough into a ball and let it lie down for 15 minutes.
    Roll the dough into a ball and let it lie down for 15 minutes.
  8. Stir the milk with a bag of sugar pudding.
    Stir the milk with a bag of sugar pudding.
  9. Put on the fire, stirring occasionally. Mash a ripe banana with a fork.
    Put on the fire, stirring occasionally. Mash a ripe banana with a fork.
  10. Mash a ripe banana with a fork.
    Mash a ripe banana with a fork.
  11. Put the banana puree into the cooled pudding, mix.
    Put the banana puree into the cooled pudding, mix.
  12. The dough is transferred to a mat sprinkled with flour.
    The dough is transferred to a mat sprinkled with flour.
  13. Roll out into a circle with a diameter of 31 cm.
    Roll out into a circle with a diameter of 31 cm.
  14. Fold in half and transfer to a greased Teflon mold (diameter - 22 cm) so that the dough hangs from the edges.
    Fold in half and transfer to a greased Teflon mold (diameter - 22 cm) so that the dough hangs from the edges.
  15. Prick the bottom with a fork and transfer the filling to the cake.
    Prick the bottom with a fork and transfer the filling to the cake.
  16. Spread evenly over the bottom.
    Spread evenly over the bottom.
  17. Peel the pear from the core and tail, cut into slices.
    Peel the pear from the core and tail, cut into slices.
  18. Fan the pear slices into the pudding.
    Fan the pear slices into the pudding.
  19. Peel the tangerine slices from the films.
    Peel the tangerine slices from the films.
  20. Crumble the tangerine on the pear.
    Crumble the tangerine on the pear.
  21. Sprinkle the fruit with brown sugar.
    Sprinkle the fruit with brown sugar.
  22. Pull the edges of the dough to the center, pinch, lubricate with vegetable or butter.
    Pull the edges of the dough to the center, pinch, lubricate with vegetable or butter.
  23. Bake in a preheated 180 * oven for half an hour. Towards the end, take out and sprinkle with coconut chips, otherwise it may burn earlier.
    Bake in a preheated 180 * oven for half an hour. Towards the end, take out and sprinkle with coconut chips, otherwise it may burn earlier.
  24. Cool the finished biscuit.
    Cool the finished biscuit.
  25. Cut into portions.
    Cut into portions.
  26. Sprinkle powdered sugar on top for decoration.
    Sprinkle powdered sugar on top for decoration.
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