Pirring: 7 recipes from around the world

The main thing in a good cake, according to the culinary blogger Irina Chadeva, – Pleasure. We prepared for you seven recipes of pies and cakes from different countries of the world, which Irina describes in their books "Pirodiology" and "Pirography for beginners". Each of them is worthy to be on a festive table or become an unusual gift for loved ones.

Spanish pie with sherry, frangpane and fig

In the title of this cake, the word "Jerez" stands in the first place. And it is not surprising, after all, it is Herez that gives filling a special taste and a magnificent fragrance. Cut the pie – and remembered the high southern sky, the scorching sun, the green rows of vineyards and black barrels with wine on narrow stone streets. The sweeter and darker sherry – the better, the perfect option is Spanish Pedro Jimenez, which makes the grapes of the same name. However, with any other sherry cake will also come out very tasty.

Dough: 200 g of flour, 100 g of oil, 50 g of sugar powder, 1 egg, 40 g of ground fried almonds, pinch of salt.

Filling: 4 figs, 1 glass of sherry. For Frangipan: 100 g of oil, 50 g of sugar, 60 g of honey, 2 eggs, 100 g of roasted almonds, 1 st. L. Manki (25 g).

Decoration: 1 C. L. Honey.

The form: ∅ 23 cm.

Oven temperature: 200 ° C.

Preparing

1. Figs. Cut in quarters. Pour sherry in a deep bowl.
2. For sand dough, mix the softened oil and sugar powder into a homogeneous mass.
3. Add an egg (room temperature), salt and stir up to more or less homogeneous state. Pass almonds and flour, stir.
4. Dough blind in a lump and put in the refrigerator for half an hour.
5. Get out, let him soften soften, roll and lay out in the form. Cool.
6. For frangpane, boil the oil with sugar and honey. Add eggs one by whipping. Pour the semolot. Put ground almonds, pour a spoonful of sherry from figs, mix.
7. Lay out the almond fan on the dough, on top – figs, pressing it into cream. Bake at 200 ° С 40 minutes.
8. The remaining sherry pour into a frying pan with a teaspoon of honey and tires to a dense syrup. Pour ready-made pie.
9. Serve, coating to room temperature.

Florentine Pie with Nuts and Chocolate Iriski

Who does not like Irisky? In order to prepare them at home, you will need only milk, sugar, a little oil and tea spoor cocoa. Chocolate Iriska is perfectly combined with any nuts, and complements the taste of a green chocolate cake with a creamy liqueur. Very festive recipe!

Dough: 200 g of flour, 100 g of oil, 50 g of sugar, 1 st. L. milk, 1 egg.

Filling: 100 g of purified almonds, 50 g of unsalted pistachios.

Toffee: 100 g of sugar, 1 h. L. With a slide cocoa, 200 ml of cream (33% fat), 25 g of butter.

Ganash: 150 g of white chocolate, 50 ml of creamy liqueur ("Beilis" and the like), 50 ml of cream (33% fat).

The form: ∅ 23 cm.

Oven temperature: 200 ° C.

Preparing

1. Almonds Clean, Finger in the oven at 200 ° C to light brown (10-12 minutes). Purchased pistachios also fridge at 200 ° C 5 minutes.
2. For chopped dough, a mixture of sugar, cold oil and flour pour into a small crumb, add an egg and milk and knead the dough.
3. Roll the dough, unwind the shape, roll down the bottom, cool for half an hour, then check the bottom of the blank paper for baking, pour load and bake 15 minutes at 200 ° C. Then remove the paper and load another 8 minutes. Cool down.
4. For iris, mix sugar with cocoa saucepan. Pour cream, put a piece of oil and boil when stirring on medium heat for about 10 minutes, from time to time removing from the fire and checking the readiness.
5. Add nuts to the finished iris, mix. Lay out in the tartink and quickly smear until Iriska froze.
6. For Ganasha on a steam bath, melt chocolate, add cream, stir up to smoothness and gloss. Pour liquor and mix.
7. Warm Ganash pour into the frozen iris and remove the cake to the fridge for several hours.

Traditional Austrian Cake "Zaher"

The most famous Austrian cake, which has gained popularity at the beginning of the last century and is still one of the most famous Viennese desserts. The secret of the recipe – in a large amount of oil and chocolate, it is they doing a finished cake gentle, not allowing him to worry. Check out the chocolate taste and add jucias will help whipped cream or sour cream, which are just perfect to this cake.

Dough: 120 g of sugar, 120 g of flour, 120 g of chocolate (more than 60% cocoa), 120 g of oil, 6 eggs.

Filling: 200 g of apricot jam, 1 st. L. Lemon juice.

Decoration: 100 g of chocolate, 80 g of cream with fatness of more than 30%, 20 g of oil.

The form: ∅ 23 cm.

Oven temperature: 170 ° C.

Preparing

1. For oil biscuit chocolate and oil melt, mix.
2. Eggs should be room temperature. Divide them on yolks and proteins. Yolkti beat with half sugar in lush light mass.
3. Add chocolate with butter to yolks, mix well.
4. Pour flour, stir.
5. Squirrels to take into a lush strong foam, add the remaining sugar and beat until the mass becomes dense and shiny.
6. Add a third of proteins to a chocolate test, stir up to the dough soften.
7. Put the remaining proteins and stir up pretty liquid dough.
8. Pour the dough into a lubricated oil and flourged shape, bake 40 minutes at 170 ° C.
9. Apricot jam wipe through a sieve.
10. Ready biscuit cool, cut in half and lay a half apricot jama.
11. The remaining jam boil with lemon juice and lag cake.
12. Heat cream, dissolve 80 g of chocolate and oil obtained by icing Pour Cake. Cool down.
13. Melt the remaining chocolate, put the mass to the corneter, cut the tip and write the name Sacher on the cake.

English baskets with dried fruit

Traditional Christmas "Pupies" in England is no less popular than cupcakes. The baskets from the simplest chopped dough are filled with an unusually tasty mixture of apples, raisins and candied with the addition of cane sugar and brandy. Their main advantage – long shelf life and strength. Such baskets can be taken with me to visit, to the cottage or picnic.

Dough: 300 g of flour, 150 g of oil, 2 eggs, 35 g sugar, pinch of salt.

Filling: 200 g of dried cranberry, 50 g of light raisin, 50 g of dark raisin, grapefruit grapefruit juice, 60 g of brown sugar, 2 small green apples, 3 heads of carnations, ½ nutmeg, 1 h. L. Cinnamon, 3 st. L. Brandy or Cognac.

The form: 15-18 molds with a diameter of 7-8 cm and a height of 3-2 cm.

Oven temperature: 180 ° C.

Preparing

1. Clean apples for filling and cut into small cubes.
2. In a large heat-resistant bowl, put all the ingredients for the filling (except for alcohol), mix and prepare 10 minutes in the microwave oven at the middle power (mix once). Reduce power up to minimal and cook for another 15 minutes, stirring from time to time.
3. Remove the microwave stuffing, add alcohol and mix. Cool down.
4. For the dough in a bowl, put flour, cold oil, salt and sugar, overheat the mixture into a small crumb. If she was heated – put in the refrigerator for half an hour.
5. Add eggs to cold crumbs and knead the dough.
6. Roll the dough on the table, sprinkled with flour, and cut the circles of this diameter so that they can be fastened the bottom and walls of your molds.
7. Unlock the molds with a test, pressing it well, and fill the cooled filling.
8. From the remains of the dough using the molds, make asterisks and lay them out on the filling.
9. Bake at 180 ° C 30 minutes.

French tartlets with poppy

Tartlets made of chopped dough with almond cream – classic French baking, but in this recipe we will use poppy cream. So that the cakes are tasty, you must use the fresh poppy and grind it in a coffee grinder or a well to be lost in a mortar. And pay attention to the dough – it is prepared with the addition of small almonds and therefore crumbly and delicious!

Dough: 175 g of flour, 25 g of ground almond, 100 g of oil, 50 g of sugar, 1 egg, 1 st. L. lemon juice, chopping salt.

Filling: Zedra 1 lemon, 50 g of sugar.

Cream: 100 g of oil, 2 eggs, 100 g poppy, 100 g of sugar. All ingredients must be room temperature.

The form: 8 large or 16 small molds for tartlets.

Oven temperature: 180 ° C.

Preparing

1. For filling mix the zest of lemon with sugar and retain, let half an hour.
2. For dough, mix flour with salt and almonds, sprinkle with sugar and add chopped cold oil with cubes. Patch all in small crumb.
3. Collect crumbs a slide and make a well in it, pour egg and lemon juice there and knead the dough. Split it and leave to "relax" in the refrigerator.
4. Make cream. Fork Mix the softened oil with sugar, then add eggs one to one to get a creamy mixture.
5. Move poppy in a coffee grinder and add it to the mixture.
6. Turn the dough as thinner (up to the thickness of 1-3 mm) and lay out the molds for tartlets.
7. On the dough, lay out the teaspoon of sugar mixed with the zest, and then – the poppy cream.
8. Bake tartlets at 180 ° С 20-30 minutes (depending on the size).

Italian dessert "Amareti with Lemon"

This is a little crispy cookie – traditional Italian delicacy. To make the almond aroma bright and saturated, usually add two or three gang almonds to the dough. We have bitter almonds not to find, and therefore we advise, firstly, use crudely crude almonds, and secondly, if there is an opportunity, add a spoonful of almond liqueur to the dough, a couple of almond oil drops or almond extract.

Dough: 160 g of raw crude almond, 120 g of sugar, 1 protein, zest 1 lemon, 2 st. L. Sugar powder.

The form: baking paper baking sheet.

Oven temperature: 170 ° C.

Preparing

1. Grind almonds in the combine in a fairly small crumb. Add 100 g of sugar and smolden further as it can. Do not use a manual blender – its knives rotate too fast, and from almonds when oil can start out the oil.
2. Add lemon zest, mix.
3. In a small bowl, boil the protein to thick non-tech foam, add sugar and beat more, the mass should become dense and shiny.
4. Mix neatly spoon protein with almonds.
5. Ready dough take a teaspoon, put on the table, sprinkled with powdered sugar, and roll the balls. Lay them on a baking sheet with baking paper, not too tight.
6. Bake at 170 ° С 15-20 minutes.

Australian cake "Pavlova"

The most famous dessert, which was invented in Australia at the beginning of the twentieth century, is named after the famous our ballerina Anna Pavlova. For this dessert, the base is baked at an elevated temperature, so that the crispy crust was a crispy, and the middle remained soft. Fill the tarting whipped cream (if desired) and fruit and immediately serve.

Meringue: 3 protein, 150 g of small sugar, 1 h. L. Starch, 1 h. L. lemon juice, ⅓ h. L. Vanilla extract or ½ Package (5 g) vanilla sugar.

Filling: 300 g of strawberries, 1 h. L. Orange Liker, 1 h. L. with a slide of sugar powder.

The form: baking paper baking sheet.

Oven temperature: 130 ° C, then 170 ° C.

Preparing

1. For the basics, whisk proteins at maximum speed to thick mass so that the wreath nozzles leave a clear mark.
2. Pour sugar and beat a couple of minutes before density and gloss. Sugar must dissolve (this can be determined, rubbing the mixture between the fingers).
3. 3. Pour starch, pour lemon juice and extract, beat a few more minutes before getting very thick dense mass.
4. On paper for baking, draw a circle with a diameter of 20 cm, shook her baking sheet and lay out the mass in the form of a basket, forming small sides.
5. Bake at 130 ° C 50-60 minutes, then 5-7 minutes are good at 170 ° C. Finished meringue – slightly caramel shade.
6. Meanwhile, strawberries for filling wash and dry and cut the quarters. Add sugar powder and liquor, mix. Leave in the refrigerator for an hour and a half, stirring from time to time.
7. Finished base cool down to room temperature. Sprinkle with sugar powder to keep the crust.
8. Fill the base of strawberries immediately before serving.

We hope for some of these cakes will definitely be your favorite! Good luck!