The time has come for Nareshti. If persh berries appear on the bushes, the gardens will be buried in the fallow flowers, the earth will be filled with marvelous aromas. Spring... I also love this season of rock, especially grass. If everything is in a riotous color, that evening smells so loud and crisp that you don’t want to go into the hut. You sit on the goydaltsі mayzha until dark. So from... In me, in the village of Tovkachivtsi, where I live, I will have two garni bushes of rhubarb. If I’ve been cooking a new brew for a long time, I was honored, but sometimes my hands just didn’t get around to cook it. In every turn, I managed to fix the situation and baked a pie. #holidays
Ingredients: Tisto:, boroshna, syrup of sour milk, top butter, zhovtok, Cream:, milk, tsukru, zhovtka, vanilla tsukru, boroshn, rhubarb, apple
Cooking method:
Zmіshati borosno, top oil, sir and zhovtok. I cool the oil well and rub it in a borough. Then I’ll wrap it tightly in a grub and leave it in the refrigerator for 1 year. Dip tsukor such and vanilla into the milk and put it on the fire, helping to add the chewing gum and a spoonful of borosh. Intensively stir the custard and cool the troch. The rhubarb and the apple are cut enough.
From the dough, roll the layer and put it into the form (I didn’t smear it and didn’t cover it with parchment) on the dough and put the fruit and fill it with cream. Vipkati 35 minutes at a temperature of 180. Decorate with chili powder.