Description
A big birthday cake turned out... and delicious. The recipe is from the magazine "School of Gastronome".
Ingredients
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Flour
700 g
-
Salt
-
Yeast
2.5 tsp
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Butter
135 g
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Chicken egg
3 piece
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Milk
0.66 cup
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Sour cream
70 g
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Sugar
235 g
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Vanilla sugar
1 pack
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Dried apricots
300 g
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Walnuts
1.5 cup
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Orange zest
0.5 piece
Cooking
To prepare the products. Sift the flour.
Rinse apricots, cover with water, add the orange zest and simmer for 20 minutes. Drain in a colander.
In warm milk add yeast, 1 tbsp sugar and 2/3 Cup flour. Mix well and leave in a warm place for 30 min.
When Opara will zarenitsa, to introduce her eggs, remaining sugar, salt and vanilla sugar. Mix well.
Add melted butter and sour cream. Mix well.
Pour the dough in the remaining flour and knead the dough.
It is quite stiff and very rich, almost like culicinae. Cover it and put in a warm place for about an hour and a half.
When the dough is well rise, punch down again and put in a warm place for 30-40 minutes.
Mince the dried apricots (I shredded in a blender), add half of the sugar and stir. Nuts grind in a blender or skip through Mincer, add the remaining sugar.
Add whipped whites and mix well.
The form in diameter 24-26 cm with butter. Divide the dough into 2 parts. One part roll out around 10 cm longer than the diameter of the mold. To put it in shape. At the bottom lay the walnut filling and levelling.
The second part is split in half. One half roll into a thin circle the same diameter as the form, and spread on nut filling.
Top evenly put the stuffing of dried apricots. The remaining roll the dough and cut into strips. Lay them in a grid on the toppings. Edge of the bottom circle of dough to wrap the filling.
Of the remaining strips to weave a braid and put on the edge of the pie. Cover cake with a towel and leave in a warm place for 40 minutes.
To grease with a yolk, beaten with 1 tsp water. Bake at 190*C for 50 minutes. I have a cake zarumyanilsya after 15 minutes, so I covered it with foil and lowered the temperature to 160*C and bake until ready.
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