Bake the classic pie this weekend.
Pear and Dumle candies season the tusca pie. Roni
Tosca pie is suitable for all seasons. It’s also one chef Risto Mikkola Favorite pies.
Mikkola modified the traditional recipe by adding dumle candies to the dough. Toffee tastes very delicious with almonds. Otherwise, it adds to a moist juicy cake, if possible, adds deliciousness.
– Toffee fits into this insanely well.
The pie is baked like traditional: the bottom is pre -baked and then a almond coating is added to its surface. In this version of Mikkola, a dumlet is immersed in the cake dough before the frosting.
The pear is a good side dish for the Tusca pie, but of course you can do it. The white wine broth gives pears a really delicious taste. It is definitely worth a try and not scare wine.
The pears flavored in the lemon and white wine bring a nice contrast to the sticky sweetness of the Tusca pie. Orange whipped cream finishes the whole.
The bakery’s own preferences determine whether the pie has a thick or thinner almond coating. You can bake the pie on either a damper or in the cake pan. Both are delicious.
According to Mikkola, Tusca’s frosting becomes better when using chips and not whole almonds.
Dumle-tosca pie
Base:
2 eggs
1½ dl of sugar
3 dl wheat flour
2 teaspoons of baking powder
½ dl of full milk
200 g butter (melted)
Tosca Covery:
20 Dumle candies
80 g butter
1 dl of sugar
100 g almond chips
1 tbsp wheat flour
½ dl of milk
1. Whisk the eggs and sugar into the foam. Mix the dry ingredients and add the mixture to the egg-sugar foam. Add the milk and melted butter.
2. Pour into a grease dough into a greased pan. Pre -bake the base at 180 degrees for 15 minutes until the surface is beautifully brown.
3. Mix the ingredients of the frosting, except for Dumle candies, in a saucepan and boil. Press the dumlet on the pie base and spread the Tuscosos on the pie.
4. Bake the pie at the top of the oven for about 15-20 minutes so that the pie gets color.
White wine
4 pears
5 dl of white wine
200 g of sugar
1 vanilla bar
1 lemon bark
1. Put the white wine, sugar, split vanilla bar and lemon zest in a saucepan. Boil.
2. Peel the pears, cut in two parts longitudinally and remove the seed homes.
3. Put the pears in the white wine broth and cook on low heat for 15 minutes. Take the pan off the stove and allow to cool in the broth of the pears. Lift the pears out of the broth.
Orange cream
1 orange peel
2 dl whipped cream
2 tbsp vanilla sugar
1. Put all the ingredients in a bowl, foam and serve.