Incredibly delicious sugar cake has won the hearts of consumers around the world with its simplicity and amazing delicate creamy note. Each kitchen has its own variant of making such a dessert and each of them is worthy of attention and is good in its own way. We offer you a recipe for German sugar pie and will also tell you how it is cooked in Northern France.
Recipe for German sugar pie with cream
Ingredients:
- whole milk - 100 ml;
- eggs - 2 pieces;
- butter - 100 g;
- fresh pressed yeast - 15 g;
- vanilla sugar - 20 g;
- wheat flour - 250 g;
- cream in fat content of more than 20% - 200 ml;
- vegetable oil;
For sprinkling:
- granulated sugar - 125 g;
- butter - 60 g.
Preparation
In hot milk, we dissolve vanilla sugar and yeast and wait for their revitalization within fifteen minutes.
After the time, mix the milk and yeast mixture with slightly beaten eggs and softened butter with a whisk, and then pour the sifted wheat flour and start the dough. It will turn out viscous and sticky, do not let it bother you, it should be so. Now we cover the dishes with the dough with a clean cloth or a towel and let it come in a warm place for an hour. During this time, the mass will increase about three times, now it should be hampered and transferred to a pre-oiled baking dish. We again give the test to rise in the form for about thirty minutes.
Now we lubricate the finger with vegetable oil and pierce the dough around the perimeter, periodically again oiling. Soft butter and rub it with sugar and distribute the resulting sugar-and-oil crumb over the surface of the pie. We put the mold in a preheated to 180 degree oven and hold it for thirty five minutes. Next, take out the cake from the oven, pour it evenly on the cream and send for baking for another seven minutes.
Such a sugar pie can be prepared in a multivark . To do this, the prepared dough is transferred to the oiled and parchment-coated multicast and left in the "Heating" mode for twenty minutes. Then we make a groove with the help of a finger, distribute the sugar-and-oil powder and turn on the "Baking" mode for thirty to forty minutes. Next, pour the cream cake and leave in the "Heating" mode for another fifteen minutes.
French pie with sugar filling and sour cream
Ingredients:
- whole milk - 100 ml;
- eggs - 2 pieces;
- fresh yeast - 15 g;
- butter - 85 g;
- vanilla sugar - 20 g;
- wheat flour - 280 g;
- salt - a pinch;
For filling:
- egg - 1 piece;
- sour cream with a fat content of 25% - 75 g;
- Butter - 40 g;
- brown sugar - 85 g.
Preparation
Yeast is dissolved in warm milk, pour vanilla sugar, mix the mixture until it dissolves and let stand in a warm place for fifteen minutes. During this time we will shoot eggs with a pinch of salt and mix with a whisk with melted and slightly cooled butter. We connect in a bowl the foamed milk-and-yeast mass
We send the cake to the oven heated to 180 degrees and let it stand at this temperature for thirty minutes.