Apple and jelly pie

Apple and jelly pie

4 big apples
2 eggs
80 gr. Sahara
100 gr. wheat flour
100 gr. butter
0.5 tsp. baking powder
1 tbsp. orange confiture

For jelly:
0.5 liters of apple juice without sugar
50 ml passion fruit syrup
10 gr. sheet gelatin

For syrup:
150 gr. sugar
100 gr. pulp of passion fruit without stones
200 ml of water


For syrup, put sugar, passion fruit pulp into a saucepan, pour in water, bring everything to a boil and heat until sugar has melted, add peeled and cut apples into a saucepan, boil until they are transparent and fold into a sieve.

  1. Heat the oven to 180 degrees.
  2. Line the parchment with a detachable form with a diameter of 20 cm, and oil the walls with oil.
  3. Sift flour with baking powder. Separately, beat with a mixer a softened butter with sugar, add eggs, after each beating everything until homogeneous, add flour and baking powder to mix.
  4. At the bottom of the form pour the dough and put about a quarter of all the apples, slightly pushing them into the dough. Bake for 15-20 minutes, cool the cake completely. Fluff orange confiture, spread out the remnants of apples, without removing the cake from the mold.
  5. For jelly soak gelatin in cold water for 10 minutes. In a saucepan, warm the apple juice with passion fruit syrup, put the pressed gelatin, stir and cool.
  6. Put 4-5 tablespoons of jelly on the cake, send to the fridge so that the jelly is frozen. Then pour the remaining jelly onto the cake and put it in the fridge overnight so that the cake is completely frozen.
  7. To remove the cake from the mold, wrap the mold with a hot towel, remove the sides.
Apple and jelly pie
Apple and jelly pie

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