![]() Return the pie to the oven for another 10 minutes until the stuffing rises and becomes golden. ![]() Bake for 30 minutes, then remove the pie, sprinkle over the sliced almonds and 1-2 tbsp sugar.Pour the stuffing over the cake and arrange the peaches and figs on top if using.Beat the cream products, starting with the eggs and sugar, and then add the butter, ground almonds, Mascarpone cheese and vanilla. Cover it with baking paper and pour 1 kg beans on top keep the pie-based shape until baked. Roll out the chilled dough and place it on a pie shape 29-30 cm in diameter. Then add the remaining products and knead the dough. You can also knead the dough by hand, using your fingers to rub the butter into the flour. Wrap it in foil and put it in the fridge for 30 minutes. Stop the robot when the dough is shaped into a ball. Ingredients 1 egg or 1 flax egg (1 tablespoon flaxmeal soaked in 2 tablespoons water for 10 mins) 2 cups blanched almond flour. Turn on the robot and when the products become crumbs gradually add the water. Pour the filling mixture on top of the peaches. Try a subscription to our magazine your first 5 issues for just £5. ![]()
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