Apple Pie
The ingredients
For the pastry:
350 grams of flour
180 grams of butter
100 grams of sugar
a envelope of vanillin
one yolk
a pinch of salt
half a cup of cold water
For the stuffing:
3 sliced apples
a small piece of butter
juice of half a lemon
2 tablespoons of sugar
cinnamon to taste
3 tablespoons of jam
Recipe:
In a bowl, mix the sifted flour, sugar, vanilla, a pinch of salt and an egg yolk.
Then add the butter in pieces at room temperature.
After mixing the ingredients sufficiently, add cold water and continue to work, make the dough homogeneous (but not hard) and place it temporarily in the refrigerator.
Cut the apples and sprinkle them with lemon and sugar. Melt a small piece of butter in a pan and, when it sizzles, add the apples and cinnamon leaving them to cook for about ten minutes, then let it cool.
Roll out a little more than half the pastry and cover the pan with this, sprinkling the bottom with a layer of jam. Immediately after, add the apples.
With the shortcrust pastry you have left, make another disc that you will need to cover the apples. Close the edges and make small incisions in the central part of the cake.
Bake in a preheated oven at 180 ° C for 40 minutes until the surface of the cake appears slightly golden.
Tenerina cake
The ingredients
150 grams of sugar
200 grams of butter
250 grams of dark chocolate
60 grams of flour
a pinch of salt
4 eggs
a vanillin sachet
cinnamon to taste
grated orange peel or essence
The original recipe:
Melt the chocolate and butter in a double boiler, then divide the red and white of the eggs. Add a pinch of salt to the egg white and whip until stiff.
Take the egg yolks, add the sugar and whisk making sure that the mixture is frothy.
Add the sifted flour and mix, then add the melted chocolate in the same container, which you have cooled in the meantime.
At this point add the aromas, i.e. vanillin, orange peel or essence and a sprinkle of cinnamon, and the egg whites, stirring gently from the bottom up.
Bake in a preheated oven at 160 ° C for 30-40 minutes.
