Pie changeling with caramel peaches

A characteristic feature of flip flops is the sticky tip of lined with a beautiful pattern of caramelized fruits. In the same peach pie fruits will not just be caramelized, but covered with a layer of caramel, which is cooked separately and first added to the baking dish. Then on top of the caramel is beautiful slices of peaches are laid out, and everything is filled with dough. Dough kneads on a mixture of wheat and corn flour, so the cake It will not only be magnificent and tender, but also gain an interesting texture and light corn flavor. And in appearance it turns out so chic that it is suitable for special occasions. друзьями: Time: 1 hour. 45 min Difficulty: medium Portions: 8 The recipes use dimensional capacity: 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 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Caramel peaches

• 2/3 Art. Sahara
• 1 tbsp. l corn syrup
• 6 peas of allspice, optional
• 1 tbsp. l water
• 3 large ripe peaches (approximately 450 gr.)

Dough

• 3/4 Art. flour
• 0.5 tbsp. finely ground white flour
• 0.5 tsp baking powder
• 1/4 tsp soda
• 1/4 tsp fine salt
• 0.5 tbsp. butter (110 gr.), room temperature
• 2/3 Art. Sahara
• 2 large eggs, room temperature
• 0.5 tbsp. sour cream, room temperature
• To serve: vanilla ice cream or whipped cream

Recipes with similar ingredients: sugar, syrup, allspice, peaches, premium flour, corn flour, butter, eggs, sour cream, vanilla ice cream, cream

Recipe preparation:

1. Set the grid on the middle level of the oven and preheat oven to 175 ° C. Butter the cake pan 22 cm in diameter, cover the bottom with parchment paper and grease paper butter.
2. Caramel Peaches: In a medium-sized saucepan mix sugar, corn syrup, allspice and water. Put on medium heat and stir until sugar dissolves. Increase fire to maximum and continue to cook without stirring until mixture will not become amber, about 5 minutes. Pour caramel into prepared form and set aside to cool.
3. Cut the peaches in half and remove the seeds, but the skin does not clean off. Cut each half into 3 slices. Spread the slices peach in a circle at the bottom of the form with caramel. Put off until knead the dough.
4. Pie: In a medium-sized bowl, mix the wheat flour, white corn flour, baking powder, soda and salt.
5. In a large bowl, mix with a hand mixer at low speed. butter and sugar. Increase speed to maximum and keep whisking until the mixture is light and lush, about 5 minutes. Add eggs one at a time, mixing thoroughly after each addition.
6. Whisk at low speed, add dry in 3 passes ingredients, alternating them with sour cream, starting and ending with flour. Increase mixer speed to maximum and whisk quickly to knead a homogeneous dough. Pour the dough onto peaches and smooth its surface.
7. Bake the cake until golden until a toothpick, inserted in the middle will not come out clean, about 40-45 minutes. Cool the cake in the mold on the wire rack for about 20 minutes.
8. Take a knife around the cake to detach it from the mold. Gently flip the cake onto a dish and remove the paper. Serve warm or at room temperature with ice cream or whipped cream optional.