Peach and Pear Pie

Peach and Pear Pie

My God, what a yummy it is!

God forgive me Julia Vysotskaya, namely this recipe from her that I changed the name. She has it as follows: Delicate cake with peaches and pear. I must say that this is true truth and the name fully corresponds to reality. The cake is really tender, but … it hurts too long! I must say that I made some adjustments, but about them in the process.

The cake is cooked quickly and simply, it turns out great and very tasty. Very gentle … sponge cake, the impression that soaked with something … but no! My God, what a yummy it is !!! Indeed, the most delicate cake. Wet biscuit, sweet peaches, cream with a pleasant sourness. Incredibly tasty !!!

Ingredients

Flour – 250 g
Chicken egg (medium) – 5 pcs.
Butter – 200 g
Sugar (200 g – in dough, 10 g – in cream) – 210 g
Milk – 50 ml.
Baking powder dough – 1 tsp.
Vanilla sugar – 1 bag
Peaches – 700 g
Pear – 1 pc.
Sour cream 25% – 400 g
Almond petals – 50 g.
Salt – Pinch

Prepare products for the test. 200 g of sugar seemed to me a lot, I took 160 g.
I had fresh peaches, so I cut them in half, removed the bones and poured boiling water for 2 minutes, then doused with cold water and removed the peel. She put the peeled halves in a bowl and covered with brown sugar for 20 minutes.
In the meantime, let’s do a test.

Beat butter with a mixer with sugar, salt and vanilla, add eggs and beat well again.

Then sift flour with baking powder, pour in milk and knead the dough.

I made it a mixer.

Grease a large deep rectangular baking sheet 30×25 cm (I had a baking sheet 22x28x3.5 cm), grease (I made a baking paper), put the dough and smooth it.

Top with rows of sliced ​​peaches. Pear and cut into small cubes, sprinkle with lemon juice and pour peaches between slices. Bake at 180 * C for about 40 minutes.

For cream for 2-3 minutes until the cake is ready, mix sour cream with sugar
(well, I do not know … 10 g per 400 g sour cream? !! I put 60 g of sugar), beat a little with a mixer. Remove the cake from the oven and immediately put the COLD sour cream on the HOT cake, then it becomes better frozen and becomes airy.

After 20 minutes, you can sprinkle the cake with chopped almond nuts or almond petals, lightly browned in the oven.

Cool the cake slightly and then gently remove from the mold. When the cake is completely cool, put it in the refrigerator for 2-3 hours.

Well, now, you can now serve the pie on the table!
The cake is cooked quickly and simply, it turns out great and very tasty. Very gentle … sponge cake, the impression that soaked with something … but no! I baked in a large baking sheet, a huge cake disappeared almost instantly
He is simply breathtaking …
And here is a piece … Oh my God, what a yummy it is !!! Indeed, the most delicate cake. Wet sponge cake, sweet peaches, cream with pleasant sourness … Mmmmmmmmmm … Incredibly tasty !!!
Have a nice tea party!