Description
In the season of rhubarb and strawberries you want something tasty and interesting, unusual and beautiful match for bright Sunny days. Offer to bake a delicious fluffy cake with two kinds of fillings that will brighten up your Desk, cheer up your loved ones, and thus will fill with joy and happiness of another summer day of your life. So please, come on seagulls!
Ingredients
-
Flour
600 g
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Sugar
1 Tbsp
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Yeast
10 g
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Chicken egg
3 piece
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Butter
90 g
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Milk
250 ml
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Rhubarb
600 g
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Sugar
-
Walnuts
1 handful
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Pudding
0.5 pack
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Sugar
1 Tbsp
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Milk
200 ml
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Strawberry
1 handful
Cooking
Sifted the flour through a sieve, mix with dry yeast, sugar and a pinch of salt. Add 2 eggs, melted and cooled butter and warm milk.
Knead the dough, cover it with a towel and leave to rise for about an hour.
While the dough is rising, prepare the filling. So, the rhubarb clean and cut into slices.
Put the pieces of rhubarb in a pan, add first two spoonfuls of sugar and simmer until a homogeneous mass, add sugar to taste, I only took about 5 tablespoons. Turn off the heat and add in revencu "mess" a handful of finely chopped nuts. If the filling is still watery, add more nuts or thicken with a spoon of bread crumbs or crushed cookies, or a half pack vanilla pudding. You can just add a spoonful of starch. The filling to cool.
For the second filling, in a saucepan mix the sugar with half a pack of strawberry pudding, add 200 ml of milk, stir. Postvil on fire and, stirring, cook until thick. Turn off the heat and stir in the pudding guest of finely chopped strawberries.
When cooling the pudding, no film was formed and to accelerate the process, the pudding cover with plastic wrap, placing it directly on the surface, and put a ladle in a bowl of cold water.
The dough increased in volume two times. Roll out to the reservoir and glass or shape with a diameter of 6-7 cm cut out circles.
On each circle, spread about a teaspoon of raveneau toppings.
Fold pastry rounds in half and finger press the pastry edges, leaving the top part open.
Edge of the blind between them, it seems like a dumpling with an open top.
The form for the cake cover with baking paper, grease the paper with oil.
To put our "dumplings" (or rosettes, whichever you prefer) in a circle, not too tight.
The same is done with a different filling and stacked rosettes the second round.
Continue to lay out the details of our cake, alternating circles with different fillings. Leave the cake to come a little lubricated with egg and bake in preheated oven at 180 degrees for 30-35 minutes.
I must say that this pie is designed for a bigger form. My form is 25 cm, so I was left with dough, and I baked another cake. In principle, this pie can bake and thus, if there is no time to be fumbling with rosettes. Roll out the dough, put in shape.
Put raveneau stuffing.
On top of the pudding.
Decorate with strips of dough, brush with egg and bake for 30 minutes at 180 degrees. I honestly don't know which of these two pies tastier. First, of course, interesting and beautiful, and the second easier, but more toppings than dough.
The finished cake can, if desired, sprinkle with powdered sugar.
That's kind of close.
You can eat the cake, cutting it into pieces,
And you can feast on, sorting it into individual buns, roses. Bon appetit!
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