Recipe: Wedding Veil Cake step by step with pictures | Handy.Recipes

Wedding Veil Cake

Cooked cake wedding veil

Total Servings: 6

Nutritional Value

Continuing the theme of filo dough pies. Often called "The Veil of the Wedding" or "The Veil of the Nun", this amazing cake with a very thin and crispy crust comes from Gascony. Recipe printed in Jamie Magazine; recipe by Caroline Conran, a colleague of Jamie Oliver's. A pie with character I'll tell you about in the process.

Author of the recipe

Ingredients for the pie "wedding veil":

  • Apple (Golden Delicious or Golden) - 1 kg
  • Cognac (brandy, rum, armagnac) - 100 ml
  • Butter - 55 g
  • phyllo pastry (10 sheets) - 270 g
  • Powdered sugar - 115 g
  • Vanilla sugar - 1 teaspoon
  • Lemon - 1 pc
  • Rosemary (small, fresh) - 1 twig.

How to cook cake "wedding veil" step by step with photos

Peel and core the apples and cut first into quarters, then into thin slices.

Put the apples in a bowl and pour over the brandy, stir to make sure all the apples are covered. Actually, the recipe calls for armagnac, but where do we get it in our countryside, and can we afford it??

Cover the bowl with cling film and put it in the fridge. Turn on the oven at 190° C.

Butter the 25-cm round cake pan, and line it with baking paper, which you also butter very thinly.

Prepare the ingredients for the cake. Take the pastry out of the freezer beforehand, so that it can thaw in peace at room temperature. Better yet, do it in half a day and let it thaw in the fridge. Melt the butter.

Remove the leaves from the rosemary and finely chop them. Grate the lemon zest on a fine grater.

Rinse the apples in a colander. Then the procedure is standard. Grease a sheet of phyllo dough with butter and place in the mold, the edges may hang down. Sprinkle a sheet of dough with sugar, about 1/2 teaspoon Cream a second sheet of dough with butter and place it in the mold slightly offset from the first. Repeat the process until there are 6 sheets of dough in the mold.

Pour the apples into a bowl and mix with the remaining sugar, vanilla and lemon zest.

Spread filling evenly in future pie.

Lift ends of dough to cover filling.

Shape the remaining sheets of dough like compressed paper and spread as loosely as possible on the surface of the pie, forming an airy and light slide.

Drizzle with butter. Bake for 20 minutes until golden. Cover with foil and continue baking for another 20 to 25 minutes. This is where "ambush". The top of the pie browned badly and, after the set time, I decided it was ready. I took it out and after a few minutes, my daughter was hurrying, we decided to take it out of the mold. Lifted by the edges of the paper and placed on the board. And all of a sudden the sweet juice literally spurted out of the pie. It turned out that the bottom and sides of the pie did not bake at all. We couldn't put it back in the mold, so we just put it on the rack and put it in the oven to bake covered with foil. Do not hurry to take them out, they need to bake very well underneath and the juice must be absorbed.

Nutritional Value:

Whole Dish:
2440.1 Calories
23.4 g
75.6 g
358.7 g
Per Serving:
406.7 Calories
3.9 g
12.6 g
59.8 g
142.7 Calories
1.4 g
4.4 g
21 g

Lemon, Sugar, Apple, Rosemary, Crunchy, Baking, Vanilla sugar, Cognac, Cakes, Butter Butter, Pastry, Dough Philo

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