Sugar cake is recklessly savory and ordinary

Sugar cake is recklessly savory and ordinary

The base of the irresistibly savory and ordinary sweet pie is dairy cream, sugar and butter. The pie does not hide the filling, does not amaze with intricate weaving or complex molding, does not attract with colored tinsel and cream roses, but having tried it once, you become its fan instantly and forever.

In Canadian Quebec, northern France and Belgium, Tarte au sucre dessert is loved, popular, prepared by housewives and served almost everywhere in public catering establishments. A skillful combination of products, simple development and, without exaggeration, a stunning result captivates, inspires, forces us to once again recognize the skill and “take off our cap” to French cuisine. Do you consider yourself a novice and incompetent in the baking business? Take a risk, start with tarte au sucre - it is difficult to find the most delicious and easy-to-make candidate. The creators of the website “Frisky Recipes” have collected a selection of the best recipes for making sweet pie at home.

sweet pie recipes

Sugar pie - traditional recipe

Ingredients:

• dry yeast 2 tsp.
• milk 100 ml.
• sugar 150 gr.
• creamy margarine 100 gr.
• chicken eggs 2 pcs.
• vanilla sugar 1 packet
• flour 250 gr.
• butter 50 gr.
• cream 200 ml.

homemade sweet pie recipe

General information:

• Production time: 80 minutes ;
• Number of servings 5.

Manufacturing method:

1. Prepare the necessary ingredients. Pour yeast and 1 tsp into warm milk. sugar, stir and place in a warm space for 15 minutes so that the yeast “comes to life.”
2. Then add room temperature eggs and margarine to the yeast and mix. Add vanilla sugar and flour evenly, stirring with a spoon. The dough is sticky! Cover with a damp towel and place in a warm space for 1 hour.
3. After this time, transfer the dough into a 21 cm pan greased with vegetable oil and spread it evenly over the pan. Cover with a towel and place in a warm space for 30 minutes. Then pour sugar on top and spread the butter moderately over it (or mix the butter and sugar and spread moderately over the surface of the dough).
4. Place in a preheated room at 180–200 degrees. oven for 30 minutes. Remove, pour in cream and return to oven for another 10 minutes. Remove from the oven, let cool slightly, and enjoy! This is quite tasty! Bon appetit!

Sugar pie with cream

Ingredients:

For the test:

• Flour 250 gr.
• Testicles 2 pcs.
• Milk 100 ml.
• Butter 100 gr.
• Dry yeast 1.5 tsp.
• Sugar 1 tsp.
• Vanilla sugar 1 pack.
• Salt to taste
• For the baby:
• Butter 50 gr.
• Sugar 130 gr.

For dipping:

• Vegetable oil 1 tbsp.

For filling:

• Cream 200 ml.

General information:

• Production time: 120 minutes ;
• Number of servings 5.

Manufacturing method:

1. Add yeast and sugar to warm milk, stir and leave for 5-10 minutes. Eggs, butter at room temperature, vanilla sugar, salt - beat everything together.
2. Add flour, mix. Pour in milk and yeast, stir. The dough should be soft and sticky.
3. Cover the dough with film and leave for half an hour. Cover the form with parchment, lay out the dough and leave for half an hour. Grind cool butter with sugar and put in the refrigerator.
4. Dip your finger into the vegetable oil and create indentations in the dough. Sprinkle the pie with crumbs and bake for half an hour in the oven preheated to 180 C. Remove the pie from the oven, pour in cream and bake for another 5 minutes. Cool the pie slightly and serve. Bon appetit!

Sugar cake “Tarte au sucre”

Ingredients:

• Flour 250 gr.
• Milk 100 gr.
• fresh yeast 15 gr.
• eggs 2 pcs.
• salt to taste
• butter 100 gr.
• sugar 100–150 gr.
• butter 50 gr.
• cream 200 ml.

General information:

• Production time: 90 minutes ;
• Number of servings 5.

Manufacturing method:

1. Add a teaspoon of sugar and 2 tsp to warm milk. dry yeast (less yeast is possible). Let the yeast sit for a while. Then add eggs and plums. Butter, vanillin. Mix everything well
2. Then sprinkle flour evenly, stirring with a spoon. The dough comes out soft and sticky. Leave to rise for an hour, covered with a towel.
3. Then put the dough into a mold 21 cm in diameter, greasing it with vegetable oil. Spread the dough evenly over the surface with your hands. Leave for another half an hour to rise.
4. Meanwhile, mix the chopped butter and sugar (to prevent the butter from melting, you can put it in the refrigerator for now). After half an hour, soak your finger in vegetable oil and create several depressions over the entire surface of the dough
5. Sprinkle with butter and sugar. Bake at 180 C for 25–30 minutes. After 25-30 minutes we take it out. Fill with cream. And put it in the oven for another 6-9 minutes to finish baking.
6. Eat it hot, it tastes better! The dough is the softest! The cream makes it look like a cream pie. Bon appetit!

Sweet pie with milk

Ingredients:

• Milk - 200 ml.
• Sugar - 220 gr. (20 g for dough, 200 g for crust)
• Dry yeast - 11 gr.
• Butter - 300 gr. (200 g for dough, 100 g for sprinkling)
• Vanilla - to taste
• Salt - 1 chip.
• Testicles - 4 pcs.
• Flour - 500 gr.
• Cream - 400 ml.

General information:

• Production time: 85 minutes ;
• Number of servings 5.

Manufacturing method:

1. Heat the milk, then add yeast and sweet sand, mix, then leave for 15–20 minutes. Grind the softened butter with the eggs, add it one at a time, then add a pinch of salt and vanilla.
2. Combine the yeast mixture with the butter and sifted flour and mix. The dough comes out sticky, cover it with a lid and leave for 30–40 minutes. For the sweet crust: combine cool butter with sugar, vanilla and grind. This can be done with a fork or a puree masher. Then we put the mixture in the refrigerator.
3. Lightly knead the risen dough, then place it in a mold lined with parchment. Distribute it over the entire form and cover with a towel, leave for 15–20 minutes. Using a spatula, we make indentations along the entire perimeter of the dough, which is suitable (this is necessary so that the butter and sugar saturate the pie).
4. Spread the butter-sugar mixture (sprinkle the pie with it) and place the pie in the oven for 40-45 minutes at 170-180 degrees. After the required time, take out the pie and pour cream over it, bake for another 7-10 minutes. We take the pie out of the oven, cool it slightly, then eat it, bon appetit!

How to make a sweet pie

Ingredients:

• Wheat flour 250 gr.
• Testicles 2 pcs.
• Sugar 150 gr.
• Butter 200 gr.
• Vanilla sugar 1 sachet
• Dry yeast 7 gr.
• Cream 200 ml.
• Salt 1 pinch

General information:

• Production time: 75 minutes ;
• Number of servings 4.

Manufacturing method:

1. We take half of our cream and heat it slightly on the stove, then dissolve vanilla sugar in warm (but not hot) cream and add dry yeast.
2. Stir our yeast intensively and set it aside in a warm space for 10–15 minutes, until a small foam appears, which means the yeast has been activated.
3. Melt half the butter completely. Cool it and add it to the yeast mixture along with the eggs. After that, beat well until smooth. Because the ingredients mix well, you can simply use a whisk, a mixer is not necessary.
4. Add salt and sift the flour so that our cake comes out soft. Stir, breaking up any lumps, until a sticky dough forms.
5. Now we need to let this dough rise for an hour. To do this, cover the dough with a bag, lid or towel and set aside in a warm space.
6. Grind the remaining cool butter together with sugar. It should be a small crumb.
7. Place parchment on the bottom of the mold and grease it and the walls of the mold with oil. Having mixed the swollen dough again, put it in the mold, spreading it moderately around the perimeter. Cover again with a bag or towel for 30 minutes until it rises slightly.
8. After this, we make indentations with our fingers throughout the dough. Now we cover all this on top with a thick layer of butter and sugar crumbs and bake in the oven at a temperature of 180–190 degrees for half an hour.
9. 5-10 minutes before removing the pie from the oven, pour the remaining cream over it, so the pie will be as soft and soaked as possible. Sugar pie is ready! Bon appetit!

Sugar pie

Mon, September 5, 2016

I believe that ordinary baking recipes must always produce a delicious result! The current homemade pie made from yeast dough is proof of this. Unrealistically fluffy, soft and aromatic dough, islands of tender buttercream and crispy sweet crust... It’s impossible to tear yourself away - I guarantee this for you.

Prepare a sweet pie just for a comfortable tea party with your family or for long-awaited guests. Over a cup of tea, this wonderful pastry will brighten up any, even gloomy and rainy autumn evening. Everyone without exception likes it, and it’s easier to prepare than usual. Quickly look at the recipe and get ready in the kitchen!

Ingredients:

Yeast dough:

Sprinkles:

Fill:

Making a dish step by step:

To make this tasty, juicy and fragrant sweet pie, we will need the following products: premium wheat flour, milk (any fat content), medium-sized chicken eggs (45-50 grams each), sweet sand, heavy cream (I have 30%) , yeast, salt and vanillin (can be replaced with a teaspoon of vanilla sugar) if desired. It is not necessary to take fast-acting yeast - simply dry yeast (also 5 grams is 1 heaped teaspoon) or compressed yeast (you need 3 times more, in other words 15 grams) are excellent. Such yeast is not immediately combined with flour, but is previously activated in warm, sweetish water for 10-15 minutes. In our case, you can slightly heat half a glass of milk with a teaspoon of sugar and dissolve the yeast in it.

First, combine the dry ingredients for the yeast dough. Sift the wheat flour into a bowl (preferably twice). Because of this, the flour will not only loosen and become saturated with oxygen, but also possible debris will be removed. Add instant yeast, sweet sand, vanillin and salt to the flour. Mix everything thoroughly with a fork or whisk.

In another bowl, combine milk, chicken eggs and soft butter. Products should be at room temperature, so remove them from the refrigerator in advance.

Grind everything together until smooth, then add the dry mixture. You can knead the dough with your hands, but it comes out very wet and sticky, so I advise you to use a dough mixer (a mixer with a hook attachment or a bread maker). We knead fairly vigorously for at least 10, and even better, 15 minutes.

The end result will be an unusually tender, soft, wet and sticky dough. In terms of the mixture, it is fundamentally different from the most common yeast dough for pies, which holds its shape and does not spread. Slightly round the dough into a symbolic ball, cover the bowl with a towel and leave in a warm place for 1 hour. Where is the best place for the dough to ferment and what does a warm space mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - an ideal temperature for fermenting yeast dough). Then we cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (the structure of the tissues of living organisms is studied by the science of histology) (linen is ideal) so that the surface does not become weathered and covered with a crust. You can also let the dough ferment in the microwave, in which you previously bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will remain there. Then there is no need to cover the bowl with anything, because the water will evaporate, thereby maintaining the required humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no more sweet pie.

When 1 hour has passed, the dough should have increased in volume (at least doubled). Depending on the temperature in the room and the activity of the yeast, the time may vary from that indicated by me. The main thing is that it rises perfectly.

Gently knead it and transfer it to a suitable sized baking dish. I have a silicone one (20x20 cm), I greased it very lightly (with half a teaspoon) with vegetable oil. With wet (the dough is very sticky) hands, spread the dough over the pan, as if pushing it towards the edges with all 10 fingers. Cover with something to prevent airing and let sit for about 30-35 minutes in a warm place.

At this time, take 50 grams of butter from the refrigerator - cool and hard. Cut it into pieces and, using a fork, grind it with 130 grams of sugar so that you get a fatty crumb like this. This is our sweet topping. Grind it again in the cold so that the butter does not have time to melt.

When the dough is perfect and has doubled in volume, use your fingers to make indentations all the way to the bottom. Rarely, 15-20 depressions are completely enough. I just forgot to take a photo, sorry. Sprinkle the workpiece with cool sweet crumbs and send it to a hot oven, which we previously heated to 180 degrees.

Bake the sweet pie on medium level for about 25-30 minutes. It will rise even more, will be ready and will begin to blush.

We quickly pour 200 milliliters of heavy cream over it, trying to get it over the entire surface. My cream is 30% fat, but it is watery in the mixture, so it immediately absorbed into the dough and got into the recesses. If you don't have heavy cream specifically, you can easily create it on your own from milk and butter. Either use what you have or try with sour cream. Bake the sweet pie at the same temperature for another 10 minutes.

During this period of time, the baked goods will completely brown, the sweet crust will caramelize, and the cream will turn into a tender cream. Let the pie cool slightly (at room temperature, but who can stand it?) and cut it into portions.

Now try to resist and not reach for another (second, third.) piece. It's so tasty, so fragrant, so affectionate! Unrealistically shaggy and fragrant homemade cakes that you can’t tear yourself away from - I guarantee this for you.

Sugar pie

Sugar pie is very tasty, very affectionate and at the same time not at all difficult. Although this is yeast dough, you won’t have to knead it; it’s easy to make.

Here is a double norm and I also cooked according to a double norm. If it’s too much for you, then divide all the products into two.

How to make sweet yeast cake:

We dilute yeast and sugar in warm milk.
We set aside so that the yeast revives and starts working. A corresponding foam should appear on the surface. (If the apartment is warm, this will take 15-20 minutes. If the apartment is cold and you want this process to go faster, place the container with this milk in warm water.)

Grind softened butter with eggs, vanilla sugar and a pinch of salt.
(I didn’t use butter, but a vegetable-butter mixture. I must say that it’s perfect for baking, the dough comes out really luxurious.)

When the yeast is activated, combine it with the prepared butter-egg mixture.

Add flour. Mix everything well.

You should get a thick sticky dough.

Cover the dough with a towel and let it rise perfectly. The dough should triple in volume. This will take approximately 40 minutes.

Place the dough in a mold (mine size is 22x30 cm), lined with baking paper or simply greased with some fat. We level the dough over the entire surface of the mold, cover it and let it rise again.

Grind cool butter with sugar and vanilla sugar - this is easy to do with a fork or, like me, with a masher. We send it to the refrigerator.

The dough has risen, now using your fingers or a wooden stick we make indentations in it and sprinkle with our butter and sugar crumbs.
(The indentations are necessary so that the oil does not drain from the cake, but is saturated inside.)

Set to bake at 170-180 degrees for 40-45 minutes, depending on the characteristics of your oven. The pie should be lightly browned and 100% baked. Check readiness with a wooden skewer.

Remove from the oven and pour cream over it.
Naturally, the fattier the cream, the tastier it is. But I must say that I used 10 percent fat cream and it was also very tasty. Now put it in the oven again for 10 minutes.

Remove from the oven, let cool slightly and you are ready to eat. Sugar pie is good both warm and cool. It comes out juicy, so creamy, as if with cream.

Be sure to bake a sweet cake and treat your family. Bon appetit!

5

Not a bad pie structure, I'd like to try it.

Wonderful pie! My neighbor treated me to this pie! Very tasty! I have been looking for such a recipe for a long time. Thanks a lot!

Very tasty, easy to make, I recommend it to everyone.

Can I bake this pie in a slow cooker?

I baked a pie like this. I advise you to prepare it. Very tasty and tender, melts in your mouth.

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French sweet cake with yeast cream

Tender, airy, creamy, with a sweet crust! This pie is prepared quickly and simply, from yeast dough, without the inside. But its taste is very rich. Due to the creamy filling, the memory is created that there is a pie with cream inside. The crispy caramel on top completes the picture.

1. Main
2. Recipe groups
3. French sweet cake with yeast cream

Ingredients and how to cook

ingredients for 8 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 2 hours

Step-by-step production

Step 1:

How to bake French sweet pie. Prepare the ingredients for making the dough. They should all be at room temperature, this is important when making yeast dough - warm ingredients help it rise better. Therefore, remove the eggs and butter from the refrigerator in advance.

Step 2:

Heat the milk to a temperature of about 40°C. It should become pleasantly warm. Add sugar and yeast to milk and stir. Cover the bowl with milk with a napkin and leave for 15 minutes. With this action we activate the yeast - let it awaken from the heat, feed it with sugar.

Step 3:

Excellent, fresh yeast should rise like a cap with milk. If this does not work out, it means they are old or damaged. We'll have to take the rest.

Step 4:

Break the eggs into a large bowl, add soft butter and salt. Mix the mixture using a whisk. Don't necessarily take out the mixer. Therefore, the goal is to simply mix the products without whipping them. The dough will rise due to the yeast and not due to the beaten goods.

Step 5:

Add milk with awakened yeast to the egg mixture. Stir everything again with a whisk.

Step 6:

Sift all the flour into a bowl with the rest of the ingredients. Don't abuse this Fri. Sifting saturates the flour with air, which makes the baked goods softer and fluffier.

Step 7:

Knead the dough using a spatula. It will turn out quite watery, but this is how it should be - the less flour, the softer the cake. Stir it until smooth and lumps disappear. Cover the bowl with a towel, film or lid, and leave for an hour to rise in a warm space. I put it in a cool oven - there is no draft and a constant temperature.

Step 8:

While the dough is rising, prepare the topping. prepare food for her. It is better to take the oil cool, it will mix better. I used 20% fat cream. But you can take 10, and completely fat, 33%. Be guided by your own taste. The fattier it is, the tastier it is, and the calorie content will go up.

Step 9:

Mash the sugar and butter with a fork until crumbly.

Step 10:

The dough should double in size during proofing.

Step 11:

Take any baking dish. I have a glass one measuring 25*20 cm. A round one with a diameter of 24 cm is perfect. Grease it with vegetable oil. I advise you to smear it directly with your hand, because later you will need to work with the dough with the same hand given to us, it is very sticky. Place the dough into the mold and spread it into an even layer. Due to the fact that your hand is in oil, it will not stick to it. Cover the form with the dough with a napkin and leave to rest for 20 minutes.

Step 12:

Using your finger, make indentations in the dough across the entire surface of the pie.

Step 13:

Place butter-sugar crumbs on top.

Step 14:

Place the pie in the oven, preheated to 180°C, top-bottom mode. Bake the pie for 25-30 minutes until browned. Then take out the pie and pour cream over it sparingly. Return the pie to the oven for another 10 minutes.

Step 15:

Remove the finished pie from the oven and let cool until warm. The pie can be eaten either warm or cool.

This is a very tasty pie! Especially when warm, when it has cooled slightly from the oven. The dough is soft, soaked in cream, the sugar crunches! Prepares for one or two. We really liked it!

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Be prepared for the fact that you may need a little more flour or, on the contrary, less flour than indicated in the recipe. You need to focus on how the dough should turn out (dense, soft, watery, etc.). Read this article for a lot of useful information about why flour of even the 1st and the same grade can have completely different characteristics.

Keep in mind that everyone's oven is different. Temperature and cooking time may vary from those indicated in the recipe. To ensure that any baked dish turns out successfully, use the useful information in the article about ovens here.