Cranberries can be used not only in the sauce for the main dish, but also in desserts, for example, in this big cake from Alex Guarnachelli. She adds a few pears to the filling, as well as a little orange zest to give the dish a light citrus aroma. Share with friends: 
Time: one hour. Difficulty: easy Servings: 8 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
The foundation:
- 1 tbsp. l (15 gr.) Butter
- 5 tbsp. wheat flour plus some more for the dough
- 2 tsp Sahara
- 2 tsp salt
- 2 tbsp. cooking oil
- 2/3 Art. plus 2 tbsp. l ice water
- 1 tbsp. sugar to sprinkle
- Vanilla ice cream or nutmeg ice cream, for filing
Filling:
- 4 peeled and pitted and thinly sliced sliced pear varieties Anjou or Bosque
- 1 tbsp. l (15 gr.) Butter
- 1.5 tbsp. sugar (portioned)
- 3 whole clove buds
- 1 tsp fresh lemon juice
- 1 tbsp. l corn syrup
- 1 tbsp. l corn starch
- 1 tbsp. l zest of fresh orange
- 1 pack (680 gr.) Fresh cranberries
Recipes with similar ingredients: apples, cranberries, shortbread dough, flour, lemon juice, syrup, Orange zest, cloves, nutmeg walnut, vanilla ice cream, starch
Recipe preparation:
- For the base of the cake: Lubricate the cake pan with butter oil. Clean and wash the work surface. Sprinkle lightly most of the working surface with flour. In a metal bowl mix 5 tbsp. wheat flour. Enter the fat and rub with your hands until the mixture will not become almost uniform. Add ice water and keep stirring by hand. Put the dough on the flour sprinkled work surface and cut in half. Leave the other half. Roll out the first half with a rolling pin so that it is approximately on 10-13 cm. Wider form. Gently shift the dough into a mold and squeeze to the bottom and sides. Tear off excess dough on top. Put the form in fridge.
- Roll the second half of the dough to cover the pie. Put put it on a baking sheet and put it in the refrigerator. For filling: Melt the butter in a medium-sized pan. Put pears and fry until soft, 2-3 min. Add 1/2 tbsp. sugar and cloves. Stir and remove from heat, cool in a bowl. Mix the remaining 1 cup sugar, lemon juice, 1 cup corn syrup, corn starch and orange zest. Shuffle. Add cranberries and mix again so that the liquid covers the berries. put the cranberry mixture in the pan. Fry quickly, 1-2 minutes., until the cranberries soften slightly and the ingredients melt. AT in a bowl mix the pears and cranberries, cover and refrigerate, so that the mixture cools down.
- To assemble: Preheat oven to 220 ° C. Pour the filling to the bottom of the base. Remove the top from the refrigerator and screw on a rolling pin. Unroll the dough on the surface of the pie. Pinch the top and make a wavy edge and seam in a circle. With a knife make a hole in the center for the dough or with a small knife. Again wrap the dough to look like open pages of a book. Place the pie in the center of the oven. Cook without opening the oven 10 min Reduce heat to 190 ° C. Bake another 30 minutes. Reduce temperature to 160 ° C and cook another 10 minutes. Take the cake out oven and let it cool. When the cake has cooled, sprinkle it sugar, cut into pieces and serve with ice cream (on desire).
