This is a vintage pie based on the classic cocktail of the same name. Instead, you can use rye whiskey instead of bourbon. An interesting finishing touch will be topping with an orange in style ретро. 
AT ремя: 1 час. 20 minutes. a plus cooling time Difficulty: easy Servings: 10 – 12 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 1.25 Art. premium flour, plus for rolling
- 2 tbsp. l cold margarine
- 1 tsp granulated sugar
- 1/2 tsp cider vinegar
- 1/4 tsp fine salt
- 6 tbsp. l (85 gr.) Cold unsalted butter, cut into small pieces
- 2 tbsp. l plus 2 tsp ice water
Filling
- 1.5 tbsp. fat cream
- 1/2 tbsp. granulated sugar
- 3 yolks from large eggs
- 1 large egg
- 3 tbsp. l bourbon
- 2 tsp orange zest
- 1 tsp cocktail cherry syrup
- 1/2 tsp fine salt
Topping
- 2 tbsp. l powdered sugar
- 1 tbsp. l bourbon
- 1 tbsp. fat cream
- 6 very thin slices of orange (from 1 large orange)
- 6 cocktail cherries
Recipes with similar ingredients: premium flour, apple vinegar, orange peel, cherry juice, icing sugar, eggs, cream, oranges, bourbon
Recipe preparation:
- Korzh. Preheat the oven to 190 ° C, setting the grid to center. In a food processor, mix flour, vegetable fat, granulated sugar, vinegar and salt until the mass resembles flour fine grinding. Add butter, grind until lumps the size of a pea. Add 2 tbsp. l ice water and mix until the dough begins to form. Pinch the dough with your fingers – if it does not hold a shape, add another 2 tsp. ice water for 1 tsp. at a time, each time chopping and checking the dough. Tighten it tightly and refrigerate for at least 1 hour until hardened, preferably at night.
- On a lightly dusted surface, roll the dough into a disc 28-30 cm wide. Place it between sheets of parchment or wax paper on a baking sheet and refrigerate for at least 10 min Put the dough in a 20 cm cake pan so that it went beyond the edges by about 1.3 cm.
- Wrap the outer edge of the dough under you and pinch it with your fingers, making decorative curls. Chop the dough with a fork all over perimeter and refrigerate for another 10 minutes. Cover the cake parchment or foil, fill with special weights for pie or beans and bake for about 20 minutes. until the dough is dry to the touch. Remove foil and weight and continue cooking. 5-7 minutes until a slightly ruddy color. Allow the cake to cool completely. wire rack.
- Filling. Lower oven temperature to 180 ° C. Вin a medium bowl, whisk cream, granulated sugar, yolks, egg, bourbon, zest, cherry juice and salt until smooth. Put cooled cake on a baking sheet with sides and fill it with cream. To the cake is not burnt, cut 2 strips of foil and wrap the edges with it cake
- Carefully place the cake in the oven and bake for 50-60 minutes., until the filling grasps, remaining slightly unstable. Give cool the pie completely on the baking rack for about 4 hours. If you want to serve it the next day, cool completely, then wrap and refrigerate overnight.
- Topping. In a large bowl, beat with a mixer on low icing sugar with bourbon. Add cream, set moderately high speed and beat for about 1 min. before education steady peaks. Arrange six servings of whipped on a pie in a circle cream for 2 tbsp. l., put cherry on top of each. Twist slices of orange into a spiral and place between handfuls of cream. Serve with the remaining whipped cream.
