We have dedicated this review to a recipe with a history. We are preparing the well-known Tsvetaevsky pie, but not with apples, but with pears. This dessert is rightfully considered a masterpiece of baking and is included in the cookbooks of millions of housewives around the world. But before we talk about how the Tsvetaevsky pie is prepared and tell you its recipe, we will talk a little about the history and features of this dessert.
It got its name, as many have probably already guessed, thanks to the famous poetess Marina Tsvetaeva. Rumor has it that it was Tsvetaeva's pie with apples, and sometimes with pears or other fruits, that became a frequent guest at the feasts of the two Tsvetaev sisters. Whether it’s true or not, it will not be easy to check now, but it’s quite possible for us to try to cook such an overeating.
Let's see, however, what is the peculiarity of Tsvetaeva's baking, because if you look more closely at the recipe, the incredible similarity of this masterpiece of Russian cuisine with the culinary traditions of France immediately becomes noticeable. In other words, let's find the differences between a cake with the name of a famous poetess and an apple cake, natives of France.
The first and, perhaps, the main such difference is the filling. For the Tsvetaevsky pie, sour cream is used, and not cream like in the French dessert. Such, at first glance, an insignificant detail completely changes the taste of the dish and you can make sure of this right now, when you learn the step-by-step recipe for Tsvetaevsky pie.
Here is such a Tsvetaevsky pear pie and his recipe. Now is the time to call everyone to the table and pour fragrant tea into cups - the cake is ready. Bon appetit everyone! And we look forward to new recipes and tips from you. Always your friend and adviser HozOboz!