What is the magic?
circling dishes, meat cakes and other inflated pastries are often considered when English food is mentioned. In English cooking, such a closed cake is often used, often used instead of verbal cake. Some, however, believe that the cake really originated in the city of Pithiviers, France.
Pithivier is usually a dessert cake served with coffee. Fresh fruits, creams and fillings are often used as the center. Plums and cherries are typical fruits, while the most popular center is the mandential cream filling. Salty cheeses and meat can be used if necessary.
The distinguishing feature between the spelling and the typical cake, in addition to the name, can be found on cake bark. Tasting caramelized sugar spreading is usually on the cake as the last step of cooking. This glossy glaze can also be done by brushing to wash the egg.
wslepice that is produced can be used as a base any recipe for pastry purchasedin a shop or on a cloud. The dough should be cut in half and then rolled into two circles, which measure eight and half inches (21 and half centimeters). One circle should be placed on a baking tray and a tap of almond cream or any other required filling. Wipe the egg over the edges of the bark and then place the remaining circle at the top. Press the edges together, cut the center of the upper circle and allow the cake to set the cake for at least one hour in the refrigerator.
Pithivier cakes should be baked for 20 minutes in an oven that is preheated at 350 degrees of fahrenheite (175 degrees Celsius). The result should be a slightly roasted bark. If you want to complete the pastry, a glossy glaze brush and bake for another 15 minutes at 300 degrees of Fahrenheit (149 degrees Celsius).
If you want to create a simple egg washing for fixing key cortex, combine one quarter of one cup (59 milliliters) of milk, one and two egg yolks. If you use traditionalThe almond paste as a filling, buy or create almond flour. Mix the flour with half one cup (113 grams) butter and one egg. A dash of the rum may be added if necessary. The glaze used in the last step can be made by a simple combination of eggs and sugar or corn syrup.
Decorative trim is usually incorporated when designing these cakes. The knife can be used to create a floral, grooved trim around the cake bark. You can also add a visually attractive formula, such as the whirlpools rising across the peak of the cake. These cakes are best served in warm and fresh. The pilated knife ensures the cleanest slices during administration.