Vadelma-Marsipaanikastiketta
Kahdella kerroksella vadelmaa säilytetään voileipä manteli-tahnamaisen keskuksen vadelma-marsipaanikastikkeessa.
Lähde: Martha Stewart Living, joulukuu 2012
Kokonaisaika
prep
Tarjoilut
tuotto
Kahdella kerroksella vadelmaa säilytetään voileipä manteli-tahnamaisen keskuksen vadelma-marsipaanikastikkeessa.
Lähde: Martha Stewart Living, joulukuu 2012
prep
Tarjoilut
tuotto
Nickolas
27.04.2023 @ 09:04
As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text from Finnish to English.
“On two layers, raspberries are stored in a sandwich almond paste center in raspberry marzipan sauce. Source: Martha Stewart Living, December 2012 2 hours 30 min 25 min 8 Makes one 9-inch kestosta Total time prep Servings yield ingredients Dough 1 1/4 cups flour 1/3 cup sugar 1 tsp baking powder 1/4 tsp salt 1 tart butter, cut into small pieces, softened 1 large egg, lightly beaten 1/2 cup plus 2 tbsp raspberry preserves, divided Filling 1 tart unsalted butter, softened 2/3 cup sugar 1/2 tsp pure vanilla extract 1/4 tsp pure almond extract 2 large eggs 1 cup toasted chopped pecans instructions 1. Dough: Whisk together flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter or rub in with your fingers until small bits remain. Stir in egg and mix until dough forms. Press dough into a 9-inch greased pie dish using plastic wrap or wet fingers. Spread 1/4 cup plus 2 tbsp preserves over bottom of crust. Chill until firm, about 20 minutes. 2. Filling: Preheat oven to 350 degrees. Beat butter, sugar, and extracts with a mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Stir in pecans. Spread filling over preserves in crust. 3. Bake pie until crust is deep golden brown and filling is set, 40 to 45 minutes. Transfer to a rack and let cool completely, about 1 hour. Spread remaining 1/4 cup preserves over top. Pie can be stored at room temperature, covered with foil, for up to 1 day. Or, once pie cools, store at room temperature, wrapped in plastic, then foil, for up to 3 days; spread preserves over top before serving.”