Double Bottom Pie

Category: Bakery products
Double Bottom Pie

Ingredients

on a 40x30 baking sheet or a Ø 28 cm dish
shortcrust pastry:
Flour 225 g
Sugar 60 g
Vanilla sugar 1 sachet
Butter (margarine) at room temperature 150 g
Milk or liquor 1 table. the spoon
filling:
Fruits (plums, apricots, apples, strawberries) 1 - 1.5 kg
muffin dough:
Butter (margarine) at room temperature 125 g
Sugar 125 g
Vanilla sugar 1 sachet
Eggs 3 pieces
Flour 75 g
Starch 50 g
Baking powder 1 tea the spoon

Cooking method

  • shortcrust pastry:
  • Knead a soft dough from the specified products. Roll out the dough on baking paper and bake in a preheated oven at T 200 ° (convection 180 °) for 15 minutes. Cool slightly without removing it from the mold.
  • muffin dough:

  • Beat the soft butter with a mixer, gradually adding sugar and vanilla sugar until the consistency of a cream. Add eggs one at a time, beating every 1/2 minute. Mix flour and starch with baking powder and add in two steps. Put the finished dough on a shortbread cake, smooth out, put the halves of the fruit on top with a cut up.
  • Bake at the same temperature for about 30-40 minutes until tender.
  • Sprinkle the finished cake with sugar or icing sugar.
  • Double Bottom Pie
  • Double Bottom Pie
  • I baked in a 26 cm diameter pan, the cake layer was too thick and the fruit fell deeply.
  • But the combination of crunchy shortcrust pastry and juicy cupcake is just nimble !!!

Note

Recipe from Dr. Otter's Baking Joy!

Elenka
Looking at this pie, I want to say in the words of Karabas-Barabas:
"It's just some kind of holiday!"

Cakes don't "drive me crazy" like wonderful cakes.
Stella is a masterpiece!

I will definitely bake (how the heat will release us)!
And you have a plum in your pie, right ?!
I want to bake with plums.
Stern
Thank you, Lenochka!

Lenchik, I have strawberries - just the season is in full swing, we don't have plums yet.
And with the plum the most relish will be !!!
lina
Stelochka, I came with a report and thanks, but no photo

Baked half a portion in a 20 * 20 mold. the pie turned out to be thin, that's it. I took out the shortbread dough baked, but white, as a result, on the cut you can not see the difference between shortbread and muffin. It suited me, because I also put the uniform higher, I was afraid to brown the bottom too much. Assorted filling - quarters of peaches, halves of plums and strawberries. I don't even know which is better, and I think that cherries, currants, blueberries, lingonberries will also be good. The fastidious husband with a cold compote sentenced half the pie for the evening. Yes, and I tried a good piece this morning I will repeat it unambiguously and is done quickly

THANK YOU!!!
Nataly_rz
Stеrnand I am grateful
I envy the Germans, who also have strawberries, but the plum in the pies is also very good. And the pie is so beautiful that it’s not a crime to take a picture. Of course, I'm not very much a photo artist, I hope that I can bake better than photography, but nothing can spoil such beauty.

Double Bottom Pie Double Bottom Pie

Z. Y. The cake is prepared very quickly and without hassle

Z. Y. Three whites disappeared in my refrigerator, into which the yolk got into, and they were no longer suitable for recipes with whipped whites, and I put 1 egg in the muffin dough and added the whites. Everything was baked great, only the cake turned out a little whiter, but this makes it slightly noble
RybkA
Why is there so much muffin dough? There, after all, according to the recipe, only 75 g of flour + 50 g of starch
Elenka
Quote: RybkA

Why is there so much muffin dough? There, after all, according to the recipe, only 75 g of flour + 50 g of starch
RybkA, and you add up the grams - there are more than 500 g of dough.
Elenka
Stelochka, thank you for the pie! A very tasty combination turned out!

Double Bottom Pie Double Bottom Pie

I baked on a small baking sheet to make it bigger - to stretch the pleasure. I really liked the combination of crispy dough with tender muffin.
luchok
And I baked this yummy

Double Bottom Pie Double Bottom Pie

sour cream in sweet pastry
Stella I adore you
lina
What handsome plum pies are there!

Stelochka, I did repeat it With peaches and strawberries. THANK YOU!!!!
Natusichka
Stella! Well, what a huge thank you for such a cake! I baked it on Thursday, and today (already on Saturday) I was asked to perform it as an encore! And I am so proud! And so proudly, looking at my husband (he grumbles that I have been sitting in "" for a long time), I say: "But this is a recipe from Stellochka !!!!!!" I baked both times with plums, well, such tenderness, you just can't convey it! Without any exaggeration, it melts in your mouth!
Stellochka, this is from me and all my family and friends:
And this is my report:
Double Bottom Pie

I baked it in a 30 x 40 cm baking sheet, then cut it into cakes, sprinkled with sugar. powder. The first time I added milk to the shortbread dough, the second time - mint liqueur (I bought it to make an alcoholic drink - ducat, there in layers in a glass of liqueur, vodka and lemon fresh).

Once again - BRAVO and MANY THANKS !!!
lina

Stellochka, do not believe it, but for the third time I baked a cake with a double bottom with a bang ... and this is mine, where a hundred and so many things can categorically reject and not eat ...

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