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Baking with Plums — Pie with Plums

Since the beginning of the plum season, I have tried several baking options with plums. Open pies with plums did not approve of my son. He is generally suspicious of baking with fruit filling.

For a long time I tried to find out what was happening, it turned out that he did not like the kind of baked fruits and berries.

The soufflé made from plum puree turned out to be very tasty, but rather laborious.

Inverted plum pie was another attempt to hide the fruit in the dough.

And to everyone’s joy after the first piece, the son asked for a supplement!

What do you need:
650-700 g plums
175 g flour
3 eggs
25 g of starch
3 tsp. baking powder
100 g butter (softened)
150 g sugar
1 bag (10 g) of vanilla sugar

What to do:
Wash and dry the plums, cut in half and remove the stone.

Whip butter with sugar and vanilla sugar.

In eggs, separate the yolks from the whites.

One by one, add the yolks to the oil mixture.

Mix the starch, flour and baking powder and sift into the oil-egg mixture.

Beat the whites to a strong foam, add to the dough and mix.

Heat oven to 180 degrees.

Grease the baking dish with a diameter of 26-28 cm with vegetable oil.

Put the plums into the form tightly to each other, cut up.

Put the dough on the plums evenly in small portions and smooth.

Bake the cake in the middle of the oven for 40-45 minutes.

Cool the cake with the plums in shape, then gently shift onto a platter and serve.

Elena Ilyina:
“In my family, the grandmother was the bakery chief — she knew how to bake cakes“ like in a village ”: a huge number of cakes and cheesecakes with different fillings from a huge amount of dough.

Mama rarely baked and it was a Soviet classic: Honey cake, nuts with condensed milk, biscuits in mayonnaise, tubes with marmalade.

Experiments with Bird’s Milk, as I remember, have failed.

In my opinion, baking is a real pleasure: from the smell of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter and sugar from yellow to white, from turning thin ordinary-bodied proteins into white glossy peaks, from the secret life of a dough full rustles and sounds, from the warm smell of yeast dough, which is so nice to put in place and observe how it is persistently chosen back.

When I need to organize my thoughts and ideas, I bake cookies, which are cut with molds. When I did not cope with the next technical device, I take out the waffle iron — it always submits to me. When you need to calm down internally, bake cupcakes.

Tune in for the holiday — cakes.

This kind of baking therapy turns out. ”

Elena Ilina’s recipes:

Cherry pie

The most important thing in the preparation of cherry desserts is to find the one who takes the bones out of the cherry. Elena Ilyina found and made a wonderful cherry pie.

See below.

Breton pie

The recipe was brought to me by a friend from a trip to the south of France. She ordered a cake at every restaurant where she dined, and eventually begged for a recipe from the chef.

See below.

Blueberry Muffins

The classic recipe for muffins is simple: in one bowl all the liquid ingredients and sugar are mixed, in the second — all the dry ingredients and berries. Then.

See below.

Strawberry Tartlets

I recently discovered a terrific combination — strawberries and olives.

But this time we will not shake the basics, just put the strawberries in a crispy basket … See below.

Apricot pie

His dry crumbly dough holds the tender flesh perfectly and soaks with fruit juices just enough to become fragrant and slightly moist.

See below.

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