Pie Brandied cherries in caramel sauce

Pie Brandied cherries in caramel sauce

Ingredients:

Wheat flour of 2 St.
Milk of 1 St.
Boiled water of 1 St.
Sugar of 2 St.
Rast.maslo of 1/3 St.
Eggs of 2 pieces.
Soda of 1.5 tsps.
Baking powder of 1.5 tsps.
Cocoa of 3 tbsps.
with hill
Vanilla sugar of 1 tsp.

Preparation:

1 St = 250 ml
To mix everything (anything it is not necessary to shake up the mixer!!!). Right at the end to add 1 glass of boiled water, directly from plate/. To stir (dough will become VERY liquid) and right there to pour out in the kastryulka of MV which is previously greased with thin layer of desi.
To bake on the PASTRIES of 60 minutes or 60+20 minutes mode.
I baking in oven at 170 * about 50-60 min.
Cream on the basis of caramel sauce from Stern
Ingredients:
200 gr oil plums
1 egg
2 St of l of flour
caramel sauce
100 gr sugar
40 gr desi
1/4 teaspoons of salt (obyazyatelno!)
milk 400 gr, Stern uses cream here
1 bag of vanilla sugar

- To warm sugar in kastryulka (it is better teflon) or bucket on average fire. When sugar starts thawing, is continuous it to stir slowly.
- When sugar gets deeply brown (but not black!) color to add oil, to pour in milk 200 gr, to salt, add vanilla sugar. Constantly to disturb.
- To cook 20-30 minutes on slow fire, periodically stirring slowly.
When you pour in cream, caramel gathers in piece. Anything terrible. We continue to stir slowly and caramel again will thaw. When caramel completely thaws to add remained 100 gr milk.
Separately to mix 2 St of spoon of flour, 1 egg, 100 gr milk - to add this mix to caramel sauce, constantly stirring slowly on fire, to bring to solidification. To cool to room temperature. Butter 200 gr soft (room temperature) to shake up and add to it scalded basis on caramel sauce. Cream is ready.
Cherry to take out stones, to weld syrup 100 gr sugar 50 gr waters, to add to syrup 50-70 gr vodka - it to fill in with syrup cherry. I insisted about 5 hours.
Assemblage of pie
Chocolate on boiled water to bake, cool. At biscuit to cut off top in the form of lid, further accurately to take out crumb having left bottom and stenochka - the box turns out. To merge cherry, to impregnate with the received likerchik box bottom. To lay out cream, on it the crumb cut with slices on crumb cherry, further again cream and td. To cover the filled box with lid which too needs to be impregnated with liqueur. From above the cake can be filled in with the kindled chocolate.

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