Cake Napoleon

Ingredients:

For dough:

Butter – ¾  of pack

Egg -1 

Milk - - 1 glass

Sugar- 1 Tblsp

Soda canceled by vinegar 0.5 teasp

Flour 500gr

Flour for making shapes 300gr

For cream^

Yolks 6 items

Sugar  450-500gr

Butter  300gr (I added half)

 Milk -3 liters

Starch 5 Tblsp

Vanilla -2 packs

At first prepared cream/ Yolks mix with sugar. Boil 2,05 l of milл. Pour the milk by thin spirt, constantly mixing. Into the cold milk add starch  and mix. As just the milk-egg liquid begins to boil add starch. Still constantly mixing . carry the cream to the more solid consistence and left to cool.

When the cream will be cool near 30 degrees. Step by step add to it butter in room temperature. All cream should be the room temperature for better  soaking.

The tip: the cream should gutter from spoon  evenly.

For dough:

The butter heat to liquid state. The egg grinds with sugar, add the butter, milk, and soda with vinegar.  Mix the dough. Share the dough to the two parts. One of them put to the fridge. From the one part of dough should get 16 pieces, totally 32   Roll the dough min 30 cm , preheat the oven to 200 degrees. Bake the shortcakes on preheated deco about 5 min to slightly brown color. Use 2 shortcakes for decoration the cake.  The cake should absorb the cream , approximately 3 hours, but better left on one night.

Bon appetite!

Plum pie

15-20 plums

150 gr. butter

1/2 cup of sugar (or less)

3 eggs 

1 cup hazelnuts mixed 

1 cup flour 

1/2 teaspoon baker powder

1. The butter mixed with sugar , than add eggs one by one.

2. The flour, baking powder, mixed hazelnuts and plums ( divided by half) add to butter with sugar.

3. Preheat the oven to 170 degrees and baked 40-45 min.

Enjoy! 

RHUBARB PIE

Ingredients

Crust:

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup

1/2 cup cake flour (recommended: Soft As Silk)

3 teaspoons sifted powdered sugar

1/2 cup butter-flavored shortening

1/4 cup salted butter

Pinch salt

1 egg

2 teaspoons vinegar

1/4 cup ice cold water

Filling:

2 1/2 cups chopped red rhubarb, fresh

2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)

1 1/2 cups sugar (1 1/4 cups for high altitude)

2 tablespoons minute tapioca

1 tablespoon all-purpose flour

1/2 teaspoon lemon zest

1/2 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

3 tablespoons butter, cubed small

1 egg white beaten with 1 teaspoon water

Large granule sugar

Crust Preparation:

Directions

Crust Preparation:

Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.

Preheat oven to 425 degrees F.

Filling Preparation:

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.