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Patricia Gallardo
Raspberry pie with long fingers
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Ingredients
Directions
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Extra requirements: food processor, square cake mold 25 x 25 cm, baking paper.
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Grease the cake pan generously and cover the bottom with baking paper.
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Make sure that the butter is soft.
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Let the raspberries in a sieve above a bowl in one to two hours thaw.
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Collect the sprouting juice in the bowl.
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Puree the drained fruits in the food processor.
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Rub the puree over a bowl through a sieve until only the seeds remain in the sieve.
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Halve the long fingers.
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Stick the long fingers close together with the sugar side against the edge of the mold with the straight side against the bottom.
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Line up all the walls of the mold.
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Preheat the oven to 160 ° C.
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In a bowl, beat the butter with the sugar to a pale, airy cream.
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Beat the eggs one by one, add another egg only if the previous one is completely absorbed.
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Then beat the flour with a pinch of salt and two to three tablespoons of raspberry puree through the batter.
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Carefully pour the batter into the mold and smooth the top.
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Slide the mold into a ridge in the middle of the oven and fry the cake in fifty minutes until golden brown.
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The cake is cooked like a satay stick, which you put in the middle of the cake, comes out dry again.
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Allow the cake to cool for 5 minutes in the mold.
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Place a flat dish on the mold, turn them together and let the cake slide on the plate.
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Pull off the parchment paper and gently re-apply the cake using two spatulas, so that the convex side of the long fingers protrudes upwards again.
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Let the cake cool down further.
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In a bowl, beat the whipped cream with the tablespoons of sugar, whipped cream stiffener and two to three tablespoons of raspberry juice.
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Spread the rest of the raspberry puree over the cake.
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Spoon the raspberry cream and spread the cream between the long fingers over the cake.
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If necessary, insert the remaining long fingers as scoops in the room.
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Garnish with raspberries if necessary.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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