Composition / ingredients
Step-by-step cooking
Step 1:
How to make aspic pie on ryazhenka? Prepare the ingredients according to the list. You can take any Ryazhenka, I have 4% fat content. Apples also choose according to your taste, I took sweet and sour. You can adjust their sweetness with sugar by adding or subtracting its amount in the composition. Instead of sugar, you can use honey or sweetener. Take the ryazhenka out of the refrigerator in advance, it should be at room temperature.
Step 2:
Beat eggs with sugar into a fluffy foam in a separate deep bowl. It is better to do it with a mixer.
Step 3:
Pour the fermented baked milk into the beaten eggs. Once again, whisk the resulting mass so that it becomes homogeneous. This time you can use a regular whisk.
Step 4:
Sift flour with baking powder and add parts to the dough. Please note that you may take more or less flour than I do. Be guided by the consistency of the dough.
Step 5:
Beat the dough until smooth. It should be fluid, but not too liquid.
Step 6:
Wash and dry the apples. Remove the seeds and cut into slices. I do not remove the peel from the apples - this is how the slices retain their shape. But, if you want, you can cut off the peel. And you can also cut apples not into slices, but into cubes.
Step 7:
Grease the baking dish with butter. Put some of the apples on the bottom of the mold and sprinkle them with ground cinnamon.
Step 8:
Pour half of the dough over the apples so that it completely covers the fruit, and smooth it out.
Step 9:
Put the remaining apple slices on the dough and sprinkle them with cinnamon.
Step 10:
Pour the remaining dough on top and smooth it out. Bake the pie in a preheated 180 °C oven for about 40 minutes. Do not open the oven for the first 25 minutes so that the dough does not settle. Leave the pie in the cooling oven for another 10 minutes. Determine the exact time and temperature of baking according to your oven.
Step 11:
Remove the finished pie from the oven, cool slightly and turn it over on a dish so that the apples are on top. Serve the pie warm or completely chilled. Bon appetit!
The dough is a classic sponge cake, but with the addition of ryazhenka.
Therefore, the same rules apply for this dough as for a biscuit:
- soda can be used instead of baking powder, the taste and appearance of baking will not change from this.
- during the first 20-30 minutes of baking the pie, it is better not to open the oven, as the biscuit may settle.
- if you bake in a silicone mold, then it is not necessary to lubricate it, the finished cake departs well from the bottom and walls. If you cook in a split form, it is better to line the bottom with parchment. Spread the parchment and sides of the mold with butter.
- to make the biscuit dough well baked and not wet, use not very juicy apples.
- ryazhenka can be replaced with kefir or natural yogurt.
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Cinnamon - 247 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Ryazhenka - 85 kcal/100g
- Baking powder - 79 kcal/100g
