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Sicilian Easter pie
Bashny.Net
This pie is a variation of the famous Italian cake cassata cake – sponge cake with cream of ricotta and candied fruits. The Sicilian version of Easter pie is prepared from dough and is baked with a delicious filling.
INGREDIENTS
Step 1
Cut the cold butter cubes. Sift the flour with salt and pour in the bowl of a mixer. Top off with oil. Beat at slowest speed until the butter-flour crumb not longer, otherwise the dough will be hard.
Step 2
Add the sugar and turn the mixer for 10 sec. Add the eggs and stir quickly. Turn the dough out onto a work surface, promes 2-3 times, roll into a ball and wrap in plastic wrap. Refrigerate at least 30 min.
Step 3
Ricotta RUB through a sieve and mix with jam and cinnamon. Cut the candied fruit and chocolate into small pieces and add to the stuffing.
Step 4
The almonds, place in boiling water and blanch 2 minutes, Drain in a colander and pour cold water. Clean the nuts from the brown skin and dry.
Step 5
Grease a round shape with a diameter 24 cm butter. Divide the dough into 2 unequal parts. Roll the most in a circle with a diameter of 32-34 cm, less in a circle with a diameter 24 cm, both with a thickness of 4-5 mm. Place the larger circle of dough into shape, flatten the bottom and sides. Put the filling and cover with second layer of dough, zasypnica region. Decorate cake with almonds and refrigerate for 15 min.
Step 6
Preheat the oven to 180°C. Bake pie for 30-35 minutes, until Golden brown. Remove and cool on wire rack. Cool cake sprinkle with powdered sugar.
Instead of the peach jam you can take any other, such as orange or crimson.published
Cook with love ! Bon appetit!
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: www.gastronom.ru/recipe/21409/pashalnyj-pirog-s-ostrova-siciliya
INGREDIENTS
- 400 g flour
- 200 g butter + a little for the form
- 120 g fine sugar
- 2 eggs
- 1/2 tsp salt
- 400 g ricotta or sour soft cheese
- 100 g candied orange
- 100 g of chocolate
- 100 g peach jam
- a pinch of cinnamon
- 100 g of almond kernels
- 2 tbsp powdered sugar
Step 1
Cut the cold butter cubes. Sift the flour with salt and pour in the bowl of a mixer. Top off with oil. Beat at slowest speed until the butter-flour crumb not longer, otherwise the dough will be hard.
Step 2
Add the sugar and turn the mixer for 10 sec. Add the eggs and stir quickly. Turn the dough out onto a work surface, promes 2-3 times, roll into a ball and wrap in plastic wrap. Refrigerate at least 30 min.
Step 3
Ricotta RUB through a sieve and mix with jam and cinnamon. Cut the candied fruit and chocolate into small pieces and add to the stuffing.
Step 4
The almonds, place in boiling water and blanch 2 minutes, Drain in a colander and pour cold water. Clean the nuts from the brown skin and dry.
Step 5
Grease a round shape with a diameter 24 cm butter. Divide the dough into 2 unequal parts. Roll the most in a circle with a diameter of 32-34 cm, less in a circle with a diameter 24 cm, both with a thickness of 4-5 mm. Place the larger circle of dough into shape, flatten the bottom and sides. Put the filling and cover with second layer of dough, zasypnica region. Decorate cake with almonds and refrigerate for 15 min.
Step 6
Preheat the oven to 180°C. Bake pie for 30-35 minutes, until Golden brown. Remove and cool on wire rack. Cool cake sprinkle with powdered sugar.
Instead of the peach jam you can take any other, such as orange or crimson.published
Cook with love ! Bon appetit!
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: www.gastronom.ru/recipe/21409/pashalnyj-pirog-s-ostrova-siciliya
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