BLACKBERRY PIE


  • 0,44 lb of blackberries
  • 0,330 lb of chocolate chips

For the sponge cake:

  • 4 eggs
  • Half cup flour
  • 1 tablespoon of olive oil
  • Half a cup of powdered sugar
  • 0,066 lb of walnut kernels
  • 1 teaspoon of cocoa

Cream for the patisserie:

  • 1 cup of milk
  • 2 tablespoons powdered sugar
  • 1 tablespoon of flour
  • 1 tablespoon of margarine
  • 1 egg
  • 1 teaspoon of vanilla

For the sugar syrup:

  • 1 cup of powdered sugar
  • Half cup water
  • A few drops of lemon juice

For Kramabor:

  • 0,55 lb of margarine
  • 3/4 cup sugar syrup
  • 1 teaspoon of cocoa
  • For the chocolate sauce:
  • 0,088 lb of dark chocolate
  • 0,088 lb of praline paste
  • 2 tablespoons of margarine

To prepare the SUGAR syrup, mix the powdersugar, water and lemon juice in a saucepan, bring to a boil and let cool. Separate the yolks and whites of the eggs for the sponge cake. Beat the whites of the eggs with half of the granulated sugar until they swell well. In another bowl, mix the egg yolks, oil, cocoa, the remaining powdered sugar and walnuts inside. Mix this mixture by gradually adding to the beaten egg white. Pouring the mixture into the greased mold, bake in a preheated to 170 degree oven for 35-40 minutes. After cooking, set aside to cool. For the cream patisserie, take the milk, flour, powdered sugar, margarine, eggs and vanilla in a saucepan. Cook over low heat, stirring, until it boils. After heating, mix it with a whisk to make it soft. Meanwhile, whisk the margarine that has been waiting at room temperature for the buttermilk with a mixer for 10 minutes and decant it. Add half a cup of sugar syrup and cocoa to margarine and mix. Cut the cooled sponge cake in half from the middle in width. With a brush, rub the sugar syrup over the sponge cakes. Spread half of the cream patisserie on the sponge cake. Place the blackberry and chocolate grains. Spread the remaining cream patisserie on the blackberries and cover with the other sponge cake. Cover the sponge cake with buttermilk. refrigerate for 1-2 hours. Meanwhile, melt all the ingredients for the chocolate sauce in a double decanter. Spread the chocolate sauce on the cake that you have removed from the refrigerator and let it stand in the refrigerator for a while longer. Decorate with different fruits and serve.


 

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