Recipe: Quick quiche with butterscotch filling step by step with pictures | Handy.Recipes

Quick quiche with butterscotch filling

Cooked Quick Toffee Fudge Cake

Time to cook: 40 minutes

Total Servings: 8

Nutritional Value

I've been making this pie recipe for years. I got the recipe from a friend of my mom's who immigrated to Germany. By the way, my mom's friend immigrated during perestroika, and then she had very sketchy information about Russia. So, in one of her letters she wrote that she had heard about the famine that is raging in Russia, and is very sorry to us, so she specifically sends us the recipe for a quick and cheap pie. Hunger, however, was not so rampant, but no one wanted to disappoint a friend, especially since her recipe really caught on in the family. The icing was applied to the cake much later, originally we baked it just like that, without covering it with anything. The pie tastes nice, soft and fluffy with a crispy crust. It's very quick and easy to make, even for inexperienced cooks. You can sprinkle the finished cake with any glaze, depending on your taste, you can even do without glaze, t. к. The cake itself is quite sweet, so adding icing is an option for sweet-tooth people. The pie tastes good whether warm or cold. Keeps its taste and does not stale for about two days.

Author of the recipe

Ingredients for quick butterscotch pie:


  • Wheat flour / Flour - 2 glass
  • Sugar (sweet version, you can cut down on sugar if you want) - 2 glass
  • Egg - 2 pcs
  • Vegetable oil (refined and deodorized) - 1/2 glass
  • Sparkling water - 1/2 glass
  • Dough leavening agent - 2 teaspoon
  • Toffee (like Kitty Kitty or Golden Key for the frosting) - 200 g
  • Cream (10% fat, for frosting) - 100 ml
  • Butter (can be omitted) - 20 g

How to cook quick butterscotch pie step by step with photos


Mix half a cup of vegetable oil and half a cup of sparkling water. Add 2 teaspoon of baking powder to the emulsion.

Add 2 eggs to the mixture.

Add 2 cups of sugar. Recall that this is the amount of sugar for the sweet version, you can reduce it to your liking if you wish.

Add 2 cups of flour to the mixture.

Knead the dough thoroughly (a blender is handy, I blend "with my foot" Pour into a blender) and pour into the mold. Let stand for 10-15 minutes (so that the dough spreads more evenly over the molds and provides an even rise of the finished product). Bake in the oven at 180 degrees for about 30 minutes.

While the cake is baking, make the glaze. Let me remind you that it is not absolutely necessary to use frosting, you can serve the cake with any type of topping you like, or without it at all. To do this, peel the toffees from their wrappings and place them in a small saucepan.

Pour the butterscotch frosting over the cream and put it on low heat. Next, the frosting must be stirred without interrupting, as. к. It burns easily, until the toffees have completely dissolved.

Once all the toffees have dissolved, you can add butter (you can leave it out). The frosting is ready.

Let the cake cool slightly.

Then pour the frosting over it.

You can serve it both warm and chilled. Enjoy Enjoy Enjoy!

Nutritional Value:

Whole Dish:
Calories
6353.6 Calories
Protein
52.8 g
Fat
292.4 g
Carbohydrates
885.5 g
Per Serving:
Calories
794.2 Calories
Protein
6.6 g
Fat
36.6 g
Carbohydrates
110.7 g
100g:
Calories
378.2 Calories
Protein
3.1 g
Fat
17.4 g
Carbohydrates
52.7 g

Vegetable Oil, Flour, Sugar, Egg, Sweet, Cream, Baking powder, Baking, Caramel, Cakes, Butter Butter, Fudge, Butterscotch, Soda Water

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