I love the pastry chef Sal De Riso, every creation is a work of art. I collected her recipes, I have a book, but the idea was too complicated to carry out its sweet bored .. I did last Saturday, to test the chef, has brought this apple pie, which he called "real delight "and that gave me the idea of \u200b\u200bnot being irrangiungibile.mi sister has asked me to name day as a gift of S. Titian and then, how could I not try? I stopped the cake itself without the jelly (I do not like) and decorate with meringue, but you back here all the steps!
real delight
ingredients
for basic pastry (with 500 g of flour)
to coat the base: orange marmalade
for the filling: 200 gr sugar
200 gr of butter a pinch of salt 6 egg yolks
3 eggs 350 g ground almonds 100 grams of flour
3 apples
sugar and cinnamon to sprinkle on apples to decorate
:
meringue apple jelly (100 g of egg white sugar + 150 g) sliced \u200b\u200balmonds
preparation
have a cake in our pastry rolled out, settle the edges. cover the base with the marmalade.
prepare the dough: assemble together the butter, sugar, salt, and add up the yolks and eggs. add the almonds (in theory should be dust, I have to leave some 'bigger and it was nice to hear them crack when you bite) and flour. Mix well and laid him on our pasta pastry. we cut our apples into slices, dusted with the sugar and cinnamon and put on our cake. bake at 180 degrees for 35 minutes.
I stopped here but Salvatore more ..
Remove the cake from the oven and pour it over the jelly. Prepare the meringue and the pastry bag we make meringues all around the cake and "cooking" with the flame from creme brule, so to speak.
end up with a sprinkling of sliced \u200b\u200balmonds!
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