"Insanely delicious and simple sugar cake "Tarte au sucre" - under this name I found it on the Internet.
And one more thing: "A very tasty cake, despite the fact that it is without filling, juicy, fragrant, with a wonderful caramel crust on top. Simple and successful, I will bake more ..."
It really does turn out delicious!
Who has not tried, I highly recommend!
You will need:
- flour 250 gr.,
- milk 100 gr.,
- fresh yeast 15 gr. (I have 2 tsp dry, but less can be)
- eggs 2 pcs.,
- salt to taste (I added vanillin instead of salt)
- butter 100 gr. (room temperature
- sugar 100-150 gr.,
- butter 50 gr.,
- cream 200 ml.
Cooking:
In warm milk, add a teaspoon of sugar and 2 tsp. dry yeast (less yeast is possible). Let it come to life. Then add eggs and plums. oil (I also added vanilla). Mix. Then gradually add flour, stirring with a spoon. The dough is soft, sticky, you can hardly form buns from it ...
Leave to rise for an hour, covered with a towel. Then put the dough into a mold with a diameter of 21 cm (I have sides of 21 and 20 cm), lubricating it with heat. oil. Spread the dough evenly over the surface with greased hands. oil.
Leave for another half hour to rise. In the meantime, mix the chopped butter and sugar (so that the butter does not melt, you can put it in the refrigerator for now). After half an hour, wet your finger in the oil and make a few indentations over the entire surface of the dough.
Sprinkle with butter and sugar. Bake at 180 C for 25-30 minutes. We'll get it in 25-30 minutes. Pour cream (I read somewhere that you can also use sour cream). And put another 6-9 minutes in the oven to bake.
Ready! Eat hot, it tastes better! The softest dough! The cream makes it look like a cream pie.
In Quebec, Canada, northern France and Belgium, Tarte au sucre is loved, popular, cooked by housewives and almost universally served in catering establishments. A skillful combination of products, elementary technology and, without exaggeration, an excellent result bribe, inspire, make you once again recognize the skill and take your hat off to French cuisine. Simplicity and impeccability, perhaps, precisely refer to the sugar pie, the recipe of which I propose to repeat below. Do you consider yourself a beginner and incompetent in the baking business? Take a chance and start with tarte au sucre - it's hard to find a tastier and easier-to-prepare alternative.
A few words about sugar, here it is important. Cane will leave a caramel note, but the usual, less expensive beetroot will not spoil the cake at all. Both brown and white are optional, depending on regional traditions. The main thing is not to regret and sprinkle the dough with a thick layer of sweet crumbs, justify the name and achieve a seductive brittle crust.
Preparation time: 120-130 minutes / Serves: 9 / Form 35 x 35 cm
Ingredients
- premium wheat flour 250 g
- eggs 2 pcs.
- sugar 120 g
- butter 170 g
- vanilla sugar 10 g
- dry yeast 7 g
- milk cream 10-20% 200-250 ml
- pinch of salt
Cooking
We measure and slightly warm the first 100 ml of milk cream. Often, milk is used to knead the yeast dough, and the cream is left only to soak the finished product. Too fat cream is not needed here, the muffin should turn out to be tender, lush, porous and 10-15-20% cream is enough.
So, in a warm liquid (cream or milk), we dilute vanilla sugar (half or a whole confectionery bag) and a teaspoon with a slide of granular yeast. If you replace dry yeast with pressed / fresh, increase the rate by three times - that is, 7 g of dry instant yeast replaces 21 g of fresh. Stir vigorously and leave warm for 10-12 minutes until the yeast activates and foam appears on the surface.
At the same time dissolve 100 g of butter in the microwave, oven or on the top heat, cool. Of course, in order to reduce the cost of baking a sugar cake, butter is replaced with margarine and even refined vegetable oil. But the best taste is achieved with creamy, ideally homemade rustic. With it, the melted aroma and mild sweetness make those with a sweet tooth forget about calories.
Pour the cooled butter into the mixture boiled from the yeast, drive in two standard-sized chicken eggs and beat intensively for a couple of minutes until smooth. Not too laborious manipulation can be entrusted to a manual whisk - all components are quickly combined, there is no particular need to turn on the mixer.
We use only a pinch of salt as a flavor enhancer in this pie. Following the salt, we sift a portion of flour - we strictly observe the dosage indicated by our step-by-step recipe. We knead the dough without a single dry clot, very sticky, viscous.
We leave it in a working bowl and throw a food bag on top of the dome, leaving free space for the growth of the flour mass. For proofing, we keep the workpiece for an hour near a heat source, and if we are lucky with the weather, we leave it in direct sunlight. The dough for tarte au sucre should double in size.
After an hour, we return to the swollen dough, press down a little, punch down. We oil a heat-resistant square or other configuration container, for convenience we cover the bottom with a sheet of parchment.
You probably noticed that, in addition to vanilla sugar, neither granulated sugar nor other sweet ingredients are included in the dough. That's the way it should be. Trying, you will be surprised, there will be no lack of sweetness: a crispy sugar crust and filling saturate, soaking the crumb, to the fullest. With our fingers, grind the remaining cold butter and sugar into crumbs, remove the semi-finished product in the cold before sprinkling the semi-finished product.
We distribute the distanced dough inside the mold, under the towel we give it a “rest” and rise a little more for the last 30 minutes. We leave recesses more or less evenly around the entire perimeter - we moisten our fingers with oil so that the knitting of the workpiece is easier to squeeze through.
We generously, thickly cover with creamy sugar crumbs, it is obligatory, necessary and creates the taste and texture characteristic of this cake - we do not leave gaps, we fill the entire area. We bake in a preheated oven for 25-30 minutes at a temperature of 190 degrees.
Approximately 5-7 minutes before the end of cooking, we take out the already fairly toasted pie, pour over the cream and return to the oven. Humidity depends on the volume of poured milk cream, impregnation of the cake - select as you wish.
After cooling in a bowl, we remove the sugar cake-tarte au sucre, cut it into portioned rectangles and serve it to the table without any decoration. Bon appetit and a variety of pastries!
Finally, I got to this very curious recipe - sugar pie with cream, also known as Tarte au sucre (still the same "Sugar pie" in French). A truly French charm attracts in this gentle, simple, but exquisite delicacy. Lush and soft, like fluff; with a golden sugar crust and a silky-cream taste... It seems that the products are the simplest, like for buns - but it turns out an amazing cake that differs from the usual rich yeast baking! But at the same time, it is worth noting that it is very fatty due to butter and cream.
My form is larger than indicated in the original recipe: it was 20x21, and I have 25x35 cm. Therefore, I increased the amount of all ingredients by a quarter. I give my version and in parentheses the original.
Ingredients:
For test:
- 20 (15) g fresh yeast (or 2 teaspoons dry);
- 125 (100) ml of milk;
- 1.5 (1) teaspoons of sugar per dough;
- 2 large or 3 small eggs (in the original - 2);
- 125 (100) g of butter in the dough;
- A pinch of salt;
- Optional - vanilla sugar;
- 310 (250) g flour.
For sugar crust and filling:
- 60 (50) g butter;
- 125 (100) g of sugar;
- 250 (200) ml of cream.
The higher the percentage of cream fat, the brighter the "creamy" effect. I think that too thin cream (for example, 10%) will simply soak and soak the cake, so thick, heavy cream 30-35% is more suitable here.
How to bake:
The first step is to activate the yeast. Fast yeast (instant) can simply be mixed with flour and, adding the rest of the ingredients, immediately knead the dough. But if you use active dry yeast, mix it with warm milk and sugar and leave it for 15 minutes until it foams. If the yeast is fresh pressed, crumble it into a bowl and rub it with sugar, then pour in warm milk and stir.
Add a little sifted flour (from half to 2/3 cup), stir to make a sparse, without lumps, dough. And put in heat for 15-20 minutes.
When the dough comes up, it becomes lush, with air bubbles, add softened butter and eggs (room temperature). Let's mix.
Now gradually, in 3-4 doses, add the sifted flour (as well as salt and vanillin), stirring the dough with a spoon.
The dough is not very cool, but you do not need to add flour - it is such a tender, sticky dough that is required for a magnificent sugar cake. I only slightly kneaded the dough with my hands, adding the last portion of flour - then it began to stick again.
So put the dough in a bowl, cover with a towel and leave to approach for 1 hour.
It's time to form the pie. Lubricate the form with sunflower oil (traditionally tarte au sucre is baked in a rectangular or square, but I think you can take a round one) - and spread the dough that has come up. Gently level it with your hands over the entire area of \u200b\u200bthe form and leave to rise for another 30 minutes.
In the meantime, cut the chilled butter (60g) into small pieces and mix with sugar. Let's put the saucer in the fridge.
After half an hour, we carefully make holes on the surface of the future pie - with a finger smeared with sunflower oil.
And sprinkle with sugar-butter mixture.
We put the form with the pie in the oven, preheated to 180C, and bake for 25-30 minutes.
After taking out the cake, pour cream over its surface and return to the oven for another 6-8 minutes.
The cream will melt and the cake will become juicy.
Cut the cake into squares and serve with tea and coffee.
