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Print Recipe
Pie "Tenderness" with Orange Flavor Recipe
A very delicate, sweet and delicious cake for family tea. It is easy and quick to prepare.
Cook Time 60 minutes
Servings
Ingredients
For the dough:
For filling:
Additionally:
Cook Time 60 minutes
Servings
Ingredients
For the dough:
For filling:
Additionally:
Instructions
  1. Add egg (1 pc.), Sugar (50 gr.) To a bowl. Beat the mixture until the sugar is completely dissolved.
    Add egg (1 pc.), Sugar (50 gr.) To a bowl. Beat the mixture until the sugar is completely dissolved.
  2. Then add 1 tbsp. a spoonful of orange peel. Then add vegetable oil (60 ml.). Beat the mixture with a whisk.
    
Then add 1 tbsp. a spoonful of orange peel. Then add vegetable oil (60 ml.). Beat the mixture with a whisk.
  3. Then add 150 ml. milk. Beat the mixture with a whisk.
    
Then add 150 ml. milk. Beat the mixture with a whisk.
  4. Then add 1 pack baking powder
    Then add 1 pack baking powder
  5. Then add the total amount of flour (160 gr.). Beat the mixture with a whisk until smooth and homogeneous.
    Then add the total amount of flour (160 gr.). Beat the mixture with a whisk until smooth and homogeneous.
  6. To bake a cake, you need such a shape with a concave bottom. Grease the mold with butter and sprinkle with a thin layer of flour. Make a "French shirt".
    
To bake a cake, you need such a shape with a concave bottom. Grease the mold with butter and sprinkle with a thin layer of flour. Make a "French shirt".
  7. Put the batter into the mold. Send the form to the oven preheated to 180C. Bake the cake until dry. I want to draw your attention to the fact that everyone chooses the temperature regime and baking time of the cake independently, focusing on the capabilities of their oven.
    Put the batter into the mold. Send the form to the oven preheated to 180C. Bake the cake until dry. I want to draw your attention to the fact that everyone chooses the temperature regime and baking time of the cake independently, focusing on the capabilities of their oven.
  8. For filling cream:Add milk (250 ml) to a saucepan, then add 2 tbsp. spoons of starch. Stir the mixture until smooth. Put the saucepan over medium heat and, with constant stirring, thicken the milk-starch mixture.
    For filling cream:Add milk (250 ml) to a saucepan, then add 2 tbsp. spoons of starch. Stir the mixture until smooth. Put the saucepan over medium heat and, with constant stirring, thicken the milk-starch mixture.
  9. Remove the mixture from heat, add pieces of white chocolate (60 gr.). Dissolve chocolate in hot starch and milk mixture.
    Remove the mixture from heat, add pieces of white chocolate (60 gr.). Dissolve chocolate in hot starch and milk mixture.
  10. Cool the mixture, then add white yogurt (130 gr.). Whisk / stir the mixture until smooth.
    
Cool the mixture, then add white yogurt (130 gr.). Whisk / stir the mixture until smooth.
  11. Grease the finished cooled base for the cake with impregnation for a biscuit with rum flavor. How to prepare the impregnation can be read on the back of the dry mix bag.
    Grease the finished cooled base for the cake with impregnation for a biscuit with rum flavor. How to prepare the impregnation can be read on the back of the dry mix bag.
  12. Next, put the prepared cream in the depression of the base of the cake. Decorate the cake with fresh berries. In my case, these are fresh strawberries.
    
Next, put the prepared cream in the depression of the base of the cake. Decorate the cake with fresh berries. In my case, these are fresh strawberries.
  13. Sprinkle the cake with non-melting sugar. Let the cake cool and put in the refrigerator for about 1 hour - 1.30 minutes.
    Sprinkle the cake with non-melting sugar. Let the cake cool and put in the refrigerator for about 1 hour - 1.30 minutes.
  14. Enjoy your tea!
    Enjoy your tea!

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