Pie of Napoleon

Pie of Napoleon

Ingredients:

dough on pie with a diameter of 20-22 cm.
200 ml. cold milk
120 gr. cold margarine
1 egg
1/4 h. spoons of citric acid
vanillin pinch
1 tablespoon of cognac or vodka
2.5 flour glass (stakan=250 ml)
cream
2 glasses of milk (glass of 250 ml.)
2 eggs
200 gr. sugar
1 bag of vanilla sugar
2 tablespoons of corn starch (without hill)
200 ml. cream of 33%
1 bag of fixer of cream

Preparation:

1. In in bowl to sift flour glass, to add the margarine cut with cubes, vanillin and citric acid to chop everything knife that the crumb has turned out. Separately to mix egg, milk and cognac, to add to crumb, to mix, adding gradually other sifted flour to knead smooth dough, to inwrap it in film and to clean in the refrigerator for 1 hour.
2. So far to prepare custard. In kastryulka to bring to the boil 1.5 glasses of milk, separately in bowl to mix the mixer 0.5 glasses of milk, sugar, vanilla sugar, starch and eggs, stirring slowly to pour this mix in the boiling milk, preventing to cook so far cream will not thicken, to switch off fire, to cool cream.
3. To heat oven on 200 degrees, to lay baking tray parchment.
4. From dough to bake 12 very thin cake layers till golden color, to crush one most golden in crumb.
5. To shake up cream with fixer in strong foam, carefully to mix with custard.
6. To miss the mark cake layers with cream, also to miss the mark pie sides, to sprinkle with crumb.
7. To leave ready pie at the room temperature for 4 hours, then to clean for the night in the refrigerator

Pie of Napoleon

Pie of Napoleon

Ingredients:

The pie turns out big
Cake layers:
- 5 glasses of flour (+)
- 400 gr margarine
- 1 glass (250 ml) of milk
Cream:
- 2 glasses of milk
- 250 g of desi
- 3 yolks
- 2 St of sugar + 3 St of spoon
- 3 St of l of flour

Preparation:

Cake layers
To grind margarine with flour
To pour in milk and to knead dough
To divide into 14 slices and for 30 min. in the refrigerator
To get dough, to roll 28 cm on circles and to bake at 200 5-7 minutes
Offcuts to bake and pound in crumb for sprinkling of sides and top of pie
Cream
To pound yolks from 3 St of l of sugar + 3 St of l of flour, to add a little milk to homogeneous mass (as kissel)
To boil the remained milk with sugar, to pour in kiselny weight and preventing to bring to the boil
To cool
To shake up oil, connecting to custard to magnificent and gentle consistence
To miss the mark cake layers with cream
To put in private
From above on cake layer to put plate with load and in the refrigerator
To pound cream on each side (cream will act under load) in the morning, to sprinkle with crumb.

recepti

Category: Recipes, Pies and cakes

Pie Saffron milk cap

Pie Saffron milk cap

for cake layers
2 eggs
75 gr. sugar
100 gr. desi
2 tablespoons of honey
0.5 h. vanillin spoons
1 h. soda spoon
1/4 h. salt spoons
2.5-3 flour glass
For cream
1 glass of milk (250 ml.)
100 gr. sugar
1 egg
3 tablespoons of flour
180 gr. desi

Preparation:

1. Cream in principle can be made and of concentrated milk with oil, in our case cream from bag of vanilla pudding (have welded as it is specified on packaging and have added 100 gr.) and 200 ml. whipped cream, have mixed together and air cream has turned out.
2. To pound eggs nimbus with sugar, salt and vanillin, to add honey and the oil cut with cubes to put on silent fire and constantly stirring slowly to heat so far sugar and oil will not thaw, to add soda, stirring slowly to heat 1 more minute, to remove from fire, to add in the portions sifted flour to knead soft dough, to inwrap in film and to move away him in the refrigerator for 20-30 minutes.
3. To prepare cream. To shake up milk with sugar egg and flour, to put on fire, often preventing to cook before solidification, but not to boil, remove from fire, to deliver to kastryulk with cream in capacity with cold water, completely to cool, then to add the softened desi and it is good to shake up the mixer, to clean cream in the refrigerator.
4. To heat oven on 200 degrees, to lay baking tray parchment.
5. To divide dough into 7 parts, to roll very thin cake layers, to bake till golden color, to shift to lattice, to allow to cool down.
6. To put cake layers at each other pile, to cut off that all were equal, offcuts to crush.
7. To miss the mark cake layers with cream, then to miss the mark sides, to sprinkle pie with crumb.
8. To leave ready pie at the room temperature for 2-3 hours, then to clean for the night in the refrigerator.

Category: Recipes, Pies and cakes

Pie of Napoleon

Pie of Napoleon

Ingredients:

dough on pie with a diameter of 20-22 cm.
200 ml. cold milk
120 gr. cold margarine
1 egg
1/4 h. spoons of citric acid
vanillin pinch
1 tablespoon of cognac or vodka
2.5 flour glass (stakan=250 ml)
cream
2 glasses of milk (glass of 250 ml.)
2 eggs
200 gr. sugar
1 bag of vanilla sugar
2 tablespoons of corn starch (without hill)
200 ml. cream of 33%
1 bag of fixer of cream

Preparation:

1. In in bowl to sift flour glass, to add the margarine cut with cubes, vanillin and citric acid to chop everything knife that the crumb has turned out. Separately to mix egg, milk and cognac, to add to crumb, to mix, adding gradually other sifted flour to knead smooth dough, to inwrap it in film and to clean in the refrigerator for 1 hour.
2. So far to prepare custard. In kastryulka to bring to the boil 1.5 glasses of milk, separately in bowl to mix the mixer 0.5 glasses of milk, sugar, vanilla sugar, starch and eggs, stirring slowly to pour this mix in the boiling milk, preventing to cook so far cream will not thicken, to switch off fire, to cool cream.
3. To heat oven on 200 degrees, to lay baking tray parchment.
4. From dough to bake 12 very thin cake layers till golden color, to crush one most golden in crumb.
5. To shake up cream with fixer in strong foam, carefully to mix with custard.
6. To miss the mark cake layers with cream, also to miss the mark pie sides, to sprinkle with crumb.
7. To leave ready pie at the room temperature for 4 hours, then to clean for the night in the refrigerator
Category: Recipes, Pies and cakes

Pie Saffron milk cap

Pie Saffron milk cap

for cake layers
2 eggs
75 gr. sugar
100 gr. desi
2 tablespoons of honey
0.5 h. vanillin spoons
1 h. soda spoon
1/4 h. salt spoons
2.5-3 flour glass
For cream
1 glass of milk (250 ml.)
100 gr. sugar
1 egg
3 tablespoons of flour
180 gr. desi

Preparation:

1. Cream in principle can be made and of concentrated milk with oil, in our case cream from bag of vanilla pudding (have welded as it is specified on packaging and have added 100 gr.) and 200 ml. whipped cream, have mixed together and air cream has turned out.
2. To pound eggs nimbus with sugar, salt and vanillin, to add honey and the oil cut with cubes to put on silent fire and constantly stirring slowly to heat so far sugar and oil will not thaw, to add soda, stirring slowly to heat 1 more minute, to remove from fire, to add in the portions sifted flour to knead soft dough, to inwrap in film and to move away him in the refrigerator for 20-30 minutes.
3. To prepare cream. To shake up milk with sugar egg and flour, to put on fire, often preventing to cook before solidification, but not to boil, remove from fire, to deliver to kastryulk with cream in capacity with cold water, completely to cool, then to add the softened desi and it is good to shake up the mixer, to clean cream in the refrigerator.
4. To heat oven on 200 degrees, to lay baking tray parchment.
5. To divide dough into 7 parts, to roll very thin cake layers, to bake till golden color, to shift to lattice, to allow to cool down.
6. To put cake layers at each other pile, to cut off that all were equal, offcuts to crush.
7. To miss the mark cake layers with cream, then to miss the mark sides, to sprinkle pie with crumb.
8. To leave ready pie at the room temperature for 2-3 hours, then to clean for the night in the refrigerator.
Category: Recipes, Pies and cakes

Pie Ant hill

Pie Ant hill

Ingredients:

dough
60 gr. desi
1 egg
3 tablespoons are swept away
1 tablespoon of sugar
1 bag (10 gr.) vanilla sugar
salt pinch
1\4 h. baking powder spoons
1-1.5 flour glass (stakan=250 ml.)

cream
70-80 gr. desi of room temperature
4 tablespoons with top of boiled concentrated milk
3 tablespoons of the fried and largely cut filbert
poppy, grated chocolate for ornament

Preparation:

To kindle desi, to pour in bowl, to add sour cream, egg, sugar, salt, vanilla sugar, from above to sift 1 glass of flour mixed with baking powder to stir, necessarily adding still torments to knead dough, to divide it into 3 parts, to inwrap in film and to clean in the freezer approximately for 1 hour, it has to freeze slightly a little, then it will be easier to be rubbed on grater.
To heat oven on 180 degrees, to lay baking tray parchment. Dough to grate, distribute evenly on baking sheet, to bake till light golden color (minutes 15), to cool, break in deep bowl, has to the crumb of the average size will turn out.
To shake up oil to it is white, to add concentrated milk and once again to shake up, has to air cream will turn out.
To add nuts and cream to crumb, to mix, lay out weight on plate in the form of hill, to level surface reverse side of spoon, from above to strew pie with poppy and grated chocolate.
To clean ready pie in the refrigerator at some o'clock.
Category: Recipes, Pies and cakes

Pie of Napoleon

Pie of Napoleon

Ingredients:

dough on pie with a diameter of 20-22 cm.
200 ml. cold milk
120 gr. cold margarine
1 egg
1/4 h. spoons of citric acid
vanillin pinch
1 tablespoon of cognac or vodka
2.5 flour glass (stakan=250 ml)
cream
2 glasses of milk (glass of 250 ml.)
2 eggs
200 gr. sugar
1 bag of vanilla sugar
2 tablespoons of corn starch (without hill)
200 ml. cream of 33%
1 bag of fixer of cream

Preparation:

1. In in bowl to sift flour glass, to add the margarine cut with cubes, vanillin and citric acid to chop everything knife that the crumb has turned out. Separately to mix egg, milk and cognac, to add to crumb, to mix, adding gradually other sifted flour to knead smooth dough, to inwrap it in film and to clean in the refrigerator for 1 hour.
2. So far to prepare custard. In kastryulka to bring to the boil 1.5 glasses of milk, separately in bowl to mix the mixer 0.5 glasses of milk, sugar, vanilla sugar, starch and eggs, stirring slowly to pour this mix in the boiling milk, preventing to cook so far cream will not thicken, to switch off fire, to cool cream.
3. To heat oven on 200 degrees, to lay baking tray parchment.
4. From dough to bake 12 very thin cake layers till golden color, to crush one most golden in crumb.
5. To shake up cream with fixer in strong foam, carefully to mix with custard.
6. To miss the mark cake layers with cream, also to miss the mark pie sides, to sprinkle with crumb.
7. To leave ready pie at the room temperature for 4 hours, then to clean for the night in the refrigerator
Category: Recipes, Pies and cakes

Pie of Napoleon

Pie of Napoleon

Ingredients:

dough on pie with a diameter of 20-22 cm.
200 ml. cold milk
120 gr. cold margarine
1 egg
1/4 h. spoons of citric acid
vanillin pinch
1 tablespoon of cognac or vodka
2.5 flour glass (stakan=250 ml)
cream
2 glasses of milk (glass of 250 ml.)
2 eggs
200 gr. sugar
1 bag of vanilla sugar
2 tablespoons of corn starch (without hill)
200 ml. cream of 33%
1 bag of fixer of cream

Preparation:

1. In in bowl to sift flour glass, to add the margarine cut with cubes, vanillin and citric acid to chop everything knife that the crumb has turned out. Separately to mix egg, milk and cognac, to add to crumb, to mix, adding gradually other sifted flour to knead smooth dough, to inwrap it in film and to clean in the refrigerator for 1 hour.
2. So far to prepare custard. In kastryulka to bring to the boil 1.5 glasses of milk, separately in bowl to mix the mixer 0.5 glasses of milk, sugar, vanilla sugar, starch and eggs, stirring slowly to pour this mix in the boiling milk, preventing to cook so far cream will not thicken, to switch off fire, to cool cream.
3. To heat oven on 200 degrees, to lay baking tray parchment.
4. From dough to bake 12 very thin cake layers till golden color, to crush one most golden in crumb.
5. To shake up cream with fixer in strong foam, carefully to mix with custard.
6. To miss the mark cake layers with cream, also to miss the mark pie sides, to sprinkle with crumb.
7. To leave ready pie at the room temperature for 4 hours, then to clean for the night in the refrigerator
Category: Recipes, Pies and cakes

Pie Saffron milk cap

Pie Saffron milk cap

for cake layers
2 eggs
75 gr. sugar
100 gr. desi
2 tablespoons of honey
0.5 h. vanillin spoons
1 h. soda spoon
1/4 h. salt spoons
2.5-3 flour glass
For cream
1 glass of milk (250 ml.)
100 gr. sugar
1 egg
3 tablespoons of flour
180 gr. desi

Preparation:

1. Cream in principle can be made and of concentrated milk with oil, in our case cream from bag of vanilla pudding (have welded as it is specified on packaging and have added 100 gr.) and 200 ml. whipped cream, have mixed together and air cream has turned out.
2. To pound eggs nimbus with sugar, salt and vanillin, to add honey and the oil cut with cubes to put on silent fire and constantly stirring slowly to heat so far sugar and oil will not thaw, to add soda, stirring slowly to heat 1 more minute, to remove from fire, to add in the portions sifted flour to knead soft dough, to inwrap in film and to move away him in the refrigerator for 20-30 minutes.
3. To prepare cream. To shake up milk with sugar egg and flour, to put on fire, often preventing to cook before solidification, but not to boil, remove from fire, to deliver to kastryulk with cream in capacity with cold water, completely to cool, then to add the softened desi and it is good to shake up the mixer, to clean cream in the refrigerator.
4. To heat oven on 200 degrees, to lay baking tray parchment.
5. To divide dough into 7 parts, to roll very thin cake layers, to bake till golden color, to shift to lattice, to allow to cool down.
6. To put cake layers at each other pile, to cut off that all were equal, offcuts to crush.
7. To miss the mark cake layers with cream, then to miss the mark sides, to sprinkle pie with crumb.
8. To leave ready pie at the room temperature for 2-3 hours, then to clean for the night in the refrigerator.
Category: Recipes, Pies and cakes

Pie ant hill from the childhood

Pie ant hill from the childhood

Ingredients (for 4 portions):

dough
60 gr. desi
1 egg
3 tablespoons are swept away
1 tablespoon of sugar
1 bag (10 gr.) vanilla sugar
salt pinch
1\4 h. baking powder spoons
1-1.5 flour glass (stakan=250 ml.)

cream
70-80 gr. desi of room temperature
4 tablespoons with top of boiled concentrated milk
3 tablespoons of the fried and largely cut filbert
poppy, grated chocolate for ornament

Preparation:

To kindle desi, to pour in bowl, to add sour cream, egg, sugar, salt, vanilla sugar, from above to sift 1 glass of flour mixed with baking powder to stir, necessarily adding still torments to knead dough, to divide it into 3 parts, to inwrap in film and to clean in the freezer approximately for 1 hour, it has to freeze slightly a little, then it will be easier to be rubbed on grater.

To heat oven on 180 degrees, to lay baking tray parchment. Dough to grate, distribute evenly on baking sheet, to bake till light golden color (minutes 15), to cool, break in deep bowl, has to the crumb of the average size will turn out.
To shake up oil to it is white, to add concentrated milk and once again to shake up, has to air cream will turn out.
To add nuts and cream to crumb, to mix, lay out weight on plate in the form of hill, to level surface reverse side of spoon, from above to strew pie with poppy and grated chocolate.
To clean ready pie in the refrigerator at some o'clock.

The ant hill is ready!
Category: Recipes, Pies and cakes

Pie Saffron milk cap

Pie Saffron milk cap

for cake layers
2 eggs
75 gr. sugar
100 gr. desi
2 tablespoons of honey
0.5 h. vanillin spoons
1 h. soda spoon
1/4 h. salt spoons
2.5-3 flour glass
For cream
1 glass of milk (250 ml.)
100 gr. sugar
1 egg
3 tablespoons of flour
180 gr. desi

Preparation:

1. Cream in principle can be made and of concentrated milk with oil, in our case cream from bag of vanilla pudding (have welded as it is specified on packaging and have added 100 gr.) and 200 ml. whipped cream, have mixed together and air cream has turned out.
2. To pound eggs nimbus with sugar, salt and vanillin, to add honey and the oil cut with cubes to put on silent fire and constantly stirring slowly to heat so far sugar and oil will not thaw, to add soda, stirring slowly to heat 1 more minute, to remove from fire, to add in the portions sifted flour to knead soft dough, to inwrap in film and to move away him in the refrigerator for 20-30 minutes.
3. To prepare cream. To shake up milk with sugar egg and flour, to put on fire, often preventing to cook before solidification, but not to boil, remove from fire, to deliver to kastryulk with cream in capacity with cold water, completely to cool, then to add the softened desi and it is good to shake up the mixer, to clean cream in the refrigerator.
4. To heat oven on 200 degrees, to lay baking tray parchment.
5. To divide dough into 7 parts, to roll very thin cake layers, to bake till golden color, to shift to lattice, to allow to cool down.
6. To put cake layers at each other pile, to cut off that all were equal, offcuts to crush.
7. To miss the mark cake layers with cream, then to miss the mark sides, to sprinkle pie with crumb.
8. To leave ready pie at the room temperature for 2-3 hours, then to clean for the night in the refrigerator.
Category: Recipes, Pies and cakes



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