butter 110 grams
220 grams of sugar
almond flour 100 grams
wholegrain flour 70 grams
30 grams of cocoa
dark chocolate 70 grams
eggplant 1 piece
3 pieces of apple
lemon 1 piece
125 milliliters of water
4 grams of gelatin
Bake eggplant in the oven at 200 degrees for 30 minutes.
Aubergine pirog2Prigotovim cake. Embark on a bowl 100 grams of soft butter and 100 grams of sugar. Beat until the oil compound with sugar. Add almond flour 100 grams, 70 grams of whole wheat flour and 30 grams of cocoa. Knead the dough.
Aubergine pirog3Nakryvaem the bottom of a baking dish with parchment paper and spread the dough, not much tamping. Cooled in a refrigerator for 20 minutes.
Aubergine pirog4Prigotovim caramel. Pour into a saucepan 70 grams of sugar. Cut the vanilla pod in half, we collect seeds and send them to the sugar. We put the skillet on heating, heated and stirring all the time. Remove the skillet from the heat and give the sugar has dissolved. Add 10 grams of butter, stir and pour into the silicone mold. Subject to freeze.
Aubergine eggplant pirog5Vynimaem their ovens, changing the heating temperature of 150 degrees, exhibit mode «Convection» and send the cake bake for 15 minutes.
Aubergine pirog6Prigotovim stuffing. We clear the apples and remove the core. Cut the apples into large slices and sprinkle with lemon juice.
Pirog7Razrezaem Aubergine eggplant in half lengthwise, remove the peel, cut into large pieces and sprinkle with lemon juice. We grind frozen caramel rolling pin. We spread the caramel turns on edge, tightly clutching, slices of apples and eggplant. Sprinkle with salt, cardamom and zest of half a lemon. Send the stuffing in the oven for 50 minutes. On 30 minutes the filling must be carefully squeeze the scapula.
Aubergine pirog8Nalivaem water in a saucepan and put on the heat. Breaks 70 grams of chocolate into small pieces. Place the chocolate in a saucepan and melt the steam-bath. We spread the chocolate cake and distribute.
Aubergine pirog9Prigotovim neutral glaze. Fill 4 grams of gelatin in cold water. Pour into a saucepan with 125 ml of water and add 50 grams of sugar. Add half of the vanilla pod seeds. We put a saucepan on the heat and bring to a boil glaze, add 2 teaspoons of lemon juice and introduce gelatin. Mix. We take out the stuffing out of the oven, give cool and sent to the freezer.
Aubergine pirog10Sobiraem pie. We transfer the cake on a plate. We spread the stuffing on top and cover the top of the cake icing.
Aubergine pirog11Ukrashaem pie slice of apple, vanilla pod and give. Bon Appetit!