Lemon Flip Pie (GFB-1500 Pizza-grill Multi Oven)

[Lemon caramel layer:]

Lemon Flip Pie (GFB-1500 Pizza-grill Multi Oven)

Category: Confectionery

Ingredients
Lemon caramel layer:
Lemon	2 pcs
Sugar	160-180 g
Butter	50 g
Dough:
Egg	2 pcs
Butter	100 g
Sugar	180-200 g
Salt	1/3 tsp
Vanillin	taste
Baking powder	1 tsp
Flour / s	200 g

Cooking method

• 

• Wash the lemons well, scald with boiling water and cut into thin slices along with the skin. Carefully remove all lemon seeds, even the smallest ones - they give a strong bitterness.

• Put the butter for the caramel layer in a mold (d = 30 cm).

• Sprinkle sugar evenly on top. Put the mold in the pizza maker

• We set the max. temperature - 210 and time - 10 minutes. Sugar will just have time to melt to the desired state.

• Before closing the lid, it is better to play it safe and cover the dish with a Teflon mat so that possible splashes do not get on the top of the pizza maker, or be sure to wipe the surface before baking.

• While the caramel is being prepared, let's do the dough. Grind the softened butter with sugar and vanilla until fluffy, adding eggs one by one.

• Add flour with baking powder and salt and knead into a medium-thick homogeneous dough.

• Caramel is ready - put immediately on hot lemon circles. It is better to start the first row from the sides of the form with the most even and identical in size circles, laying them in a circle slightly overlapping each other. Gently spread the dough on top of the lemons and level.

• We set the temperature to 195, the time to 25 minutes. After baking, keep for another 5 minutes in the turned off closed device.

• We take out the form, let it cool for 10 minutes and cover with a suitable dish, gently turn the pie over. If partially something remains at the bottom of the mold, remove it with a silicone spatula and quickly correct the damaged section of the cake.

• 
• The cake can also be cooked in the oven. Baking for 30-40 minutes at 180 degrees. In this case, it is better to make caramel on a hotplate, also immediately in a baking dish. Better if the mold is non-stick. The heat of the burner is moderate. The main thing is not to overexpose until burnt - if some of the sugar did not have time to melt, it's okay - during the baking process, under the influence of juice from lemon slices, it will dissolve.

The dish is designed for

1 cake

Time for preparing:

40 minutes

Cooking program:

Pizza maker / oven

Note

I think that lovers of shape-shifting pies will also like this lemon version! The amber-caramel cake turns out to be low, but it looks very impressive! The crusts of lemon slices acquire a candied taste, and the cake turns out to be soft and in structure looks more like a butter biscuit than a sand one.
For baking in a pizza maker, the version of the shape-shifters is also quite successful, you can make caramel and bake without removing the mold from the device.

Options, ideas, tips and interesting solutions:
Lemon-apple shape-shifter on c / z flour (win-tat)

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Cherry Flip Pie (Polaris 0305) (olga4166)

Flip Pie with Pears (abksar)

[Yuliya K, Julia]

Yuliya K, JuliaHow lucky I was! I will definitely cook it. I love these pies, always so beautiful and delicious!

[Natasha]

Natasha, yeah, I also love these pies with fruit and caramel flavor!

[Yuliya K]

Yuliya K, Yulechka, another tasty treat! Are the lemons there with the peel chewed? Not hard? Not bitter? And in the text, butter with sugar is whipped, but in the ingredients it is not? There's 50 grams - it's for caramel, I guess?

[Yulia]

That's great! Only yesterday they talked about this cake - and now it's ready!
Yulia, well done! Now it certainly won't get lost.I take it to bookmarks, I will definitely try. Thank you!

[Olga]

Olga, herself noticed a lack of plums. oils - corrected! Yes, lemons are quite chewed! But of course you need to cut it too much! Bitterness, judging by experience, is given more by bones, even in the embryonic version - they must be removed. And so there is a light zest bitterness, but completely unobtrusive!
Galina, yes, let there be such an option in our HP piggy bank!

[Yulia]

Yulia, what a beautiful, caramel - golden!

[Marina]

Marina, Thank you! Yes, in reality it turns out even more beautiful! The photographer is still one of me ..

[Yulia]

Yulia, a good photographer, we came running in the photo. The main thing is that the cake is attractive and, I have no doubt, delicious.

URAAAAAAAAAA !!!!!!!!!!!!!!!!!!!

[Yulia]

Yulia, just awesomely beautiful cake! and I'm sure it tastes very tasty too)

[Marina]

Marina, Thanks for the kind words!
Tatyana, aha, could not help but bake! A very worthy pie and is made for one or two. The main fuss is only with slicing lemons and peeling them!
Oksana, Thank you! Glad I liked it!

[Yulia]

Yulia, I will also do it on the weekend, I will bring a report)))

I don't have a pizza oven, question
melt sugar into caramel in the oven? immediately in shape, right?

[Tatyana]

Tatyana, but it seems to me that caramel can also be on the stove.

[Marina]

Marina, and then pour into the mold, right? OK )))

[tana33]

tana33, Tanya, no, it's better to make caramel on the burner! Marina wrote correctly, but it's better to do it right away in the same form in which you will bake. I usually bake the plum shape-shifter in the oven like that. The non-stick mold is fine! It turns out very quickly!

[Yulia]

Yulia, I have a ceramic form, some kind of white, there is no non-stick for some reason))))
omission of e-may buy)))

omission

That's for sure! Get better urgently!

Yulenka, thank you very much for the lemon pie!
He is so handsome!
All glitters and sparkles! Very cool!
Thank you, Yulenka, for the recipe!
We will definitely cook.

Thank you, Rituel!

glitters and sparkles!

That's for sure! It is done simply, but it looks very impressive!

[Yulia]

Oh, what a beautiful cake! I'll bake it right now too!
Yulia, and on which Berner insert is it better to cut lemons? otherwise I am still an inexperienced user, I have a berner quite recently, but I definitely won't cut it so thinly and evenly with a knife

I’m a bastard on my phone every time I go to new recipes, and I would have missed such beauty if this shape-shifter had not surfaced in the topic “I am looking for a recipe”.
I'll write here, Yulia, thank you so much for bringing the recipe. This shape-shifter looks simply gorgeous, the whole shimmers, the dough is most tender, saturated with lemon aromas, the slices themselves are soooo delicious. In general, this pie is now in my permanent.
Baked in the oven at 180C for 30 minutes.

[Tata74]

Tata74, Tatyana, Thank you! Of course you have to try !! For a shredder from a Berner, a knifeless insert is suitable - the one for cabbage and round. But honestly, I am more comfortable with an ordinary sharp knife. If, nevertheless, chop on a berner using a fruit holder, then it is better to pre-cut the lemon in half - most of the seeds are in the middle, remove them carefully and chop the halves of the lemons.



win-tat, Tanya, I'm so glad that you liked him too !!

This shape-shifter looks simply gorgeous, the whole shimmer, the dough is the most delicate, saturated with lemon aromas, the slices themselves are soooo delicious

Exactly! And I have the same feeling from this cake!

Yes, I haven’t played enough with a new toy, so I rub everything that is possible (and that cannot, too) on a berner, but I didn’t guess to cut it in half and remove the bones first. I was tortured to pick them out later. Eh, if only there was no bitterness from them. It is already being baked. I will report back tomorrow morning

[Tatyana]

Eh, if only there was no bitterness from them. It is already being baked. I will report back tomorrow morning

Tatyana, let's wait and hope !!

[Julia]

Julia! A very interesting recipe!
Simple and charming. I will definitely bake.
Thank you!

Nastya, thanks!

Simple and charming

Very true!

[Yuliya K]

Yuliya K, Yulia, thank you very much! Sooo delicious pie! Baking smells - amazing!
Here are just a crust from a lemon ... The main taster (son) said that lemon is not chewed. I tried it in the morning - indeed, the lemon crust turned out to be harsh. Although I cut thinly ... can we get such lemons? Or have I messed up somewhere?

[Tata74]

Tata74, Tanechka, the pie came out very beautiful! Thanks for the photo report! I'm glad I liked the taste! It is a pity that the crust turned out to be harder than necessary - I don’t know, maybe it depends on lemons, since scalding didn’t help, and it was thinly sliced ​​... Although the crusts are candied, they should be chewed.

Julia, how to scald? I poured boiling water over them in a cup, held them for 3 minutes - maybe a little? I want to figure it out, because I liked the cake, and I will bake it more than once!

poured boiling water, held for 3 minutes

Tan, in theory this is quite enough. You can of course make the lemon a couple of contrasting baths - scald it in cold water, as they do with candied fruit crusts .. Maybe this will help .. Or maybe with other lemons everything will work out without problems! Once you liked the cake, you can pick up the processing of lemons!

No amount of processing will help if lemons have a dry, tough skin. For recipes where this fruit is used whole, you need to choose lemons with a plump and juicy yellow top layer. Still, they probably sprayed with an orange peel, so the lemon peel should be about the same, splash when bent. The photographs in the recipe show that lemons have good "oily" skin.

[Yuliya K]

Yuliya K, Julia, thanks for the recipe!
I baked a pie using my recipe (a layer of mashed three lemons with sugar and starch in the middle of the pie), but I made a caramel crust according to your recipe.
I did it in the oven, spreading a baking bag in the form. The caramel crust is not burnt, very convenient. The cake is made from 4 lemons
Now it will cool down a little and I will take off the package, but for now, so

Thank you!

[Hope]

Hope, very cool, but how to do with the layer?

[tana33]

tana33, Tanya, it's very simple, 'you rub the shortbread dough on the caramel crust, pass a little with a spatula and pour out the puree with starch and sugar and cover again with sand crumbs. My shortbread dough stands in the freezer for about 20 minutes. Then grater and evenly distribute. Everything, when it cools down, will have a transparent lemon filling and a beautiful top.

[Hope]

Hope, I'm glad that the recipe came in handy, albeit half! Thanks for the photo!

I did it in the oven, spreading a baking bag in the form. The caramel crust is not burnt, very convenient.

Wow, I never thought about such a method!

The cake is made from 4 lemons

Wow !!

[Yuliya K]

Yuliya K, yes out of 4, we love and have bitterness, but what citrus fruits without bitterness.
You can also reduce lemons, this is how I played with a glass of a blender

[Hope]

Hope, yeah, I realized that the bitterness is not scary to you, judging by the peeking bones!

[Hope]

Hope, and it is possible in a personal recipe? I have never made shortbread dough))))
while I will do the basic, then I will continue to study)))

[Yuliya K]

Yuliya K, yes, with bones. I cut with a mandolin 1.5 mm, and she cut all the bones for me. But this does not bother us, the bitterness in citrus is quite natural.

Julia, thanks for the recipe. Today I saw a recipe in the feed and the issue with sweet for evening tea was resolved. Prada 🍋 🍋 I bought for limonnelo, but oh well, drinking is harmful. I'm ashamed of my pictures, but still.

Delicious. The dough is magic. The son watched as I put the lemons on the sugar, slightly toasted. (this is the only drawback, the sugar at the edges in 10 minutes brown in places) Wow, he says, now we are frying lemons.
I baked in the princess, I really liked that the time was precisely adjusted, I turned on the timer and did everything on signal. Thanks again.

[Sasha]

Sasha, glad I liked it! And it looks great !! Thanks for the photo report!

we are now frying lemons

In fact, in this way you can "fry" anything - both apples and plums - I love such caramel shape-shifters!

sugar in 10 minutes brown in places

If not to bitterness, then that's quite normal for caramel!

Hell in the princess

In P1? No regulator?

I am interested in hefty:
- if you bake in a princess without a thermostat, then how to choose the right modes for caramel and for baking the cake itself?
- Do I understand correctly that the main thing in this cake is precisely the caramel-lemon layer? That is, will it be as good as using a different dough? I want to try with curd cheese or shouldn't I experiment with an already tried recipe, and is it the dough proposed in the recipe that best harmonizes and is saturated with this filling?
After all, the biscuit-muffin dough proposed in the recipe is "lighter" than shortbread cottage cheese. t

Olya, I really like this dough, and even without any impregnation - it itself is creamy biscuit tender, and the sweet and sour fruit layer with caramel, in my opinion, goes very well with it.
Regarding baking in the Princesses - it's a pity there is no answer from Sasha yet - in which of the Princesses she baked. : girl-th: But as for caramel - I think the mode is the same as in the GF. But baking can happen faster - there is a small layer of dough for a mold of 30 cm.

Thank you, Yulenka!
Let's wait for Sasha to answer.
And I'm still in thought: on the one hand, I understand that the density of the dough will turn out to be completely different, and this is a certain risk, and on the other hand, my husband asks for cottage cheese pastries, for this we have already bought store-bought cottage cheese, which is just like that, and even in fillings we don’t eat (only in dough), well, curd dough also sounds delicious in filled pies.
So, if I still do it with curd dough, then I will report back.

curd dough, after all, also sounds delicious in filled pies

Of course! Why not try making a similar flip-flop on curd dough!

In P1? Without regulator

Yeah, in her, pet.

I baked it. Gorgeous quick pie. And in terms of baking, and in terms of eating)))
Part of the butter in the dough was replaced with sour cream.
This is soooo delicious. Oven everyone! baked on convection in a microwave oven. WOW!
Have eaten ....

It turned out very tasty. And in time, I exactly repeated everything, as in the recipe. The juice from the lemons soaked the dough perfectly. The caramel didn't catch on to bitterness, just to stickiness and brown color, so after the coup the top is not as flawless as Julia's. The skin of the lemon has become similar to candied fruit, if someone doesn't like it, you can cut off the crusts, I think so. But to me, this is such a plus sign to everything else.
In fact, in PP1, cold caramel is better for 8 minutes and see. Add time if necessary. The pie itself is 25 + 10 closed. Then she pulled it out, cooled it in the form until warm, took it out not without loss,
A shape-shifter with plums in season is also pequin and with apples. According to the recipe from the forum, but there the recipe is different in my opinion. I really liked this dough. And plums give less juice than lemons. I also want to try it with oranges.

[OlgaGera]

OlgaGera, Olya, thanks for the tip !! I am glad that it was both fast and tasty!
Sasha55, Sasha, thank you very much for the baking details for P1!