Birthday cake with two fillings

Description

This cake belongs to my favorite. Delicate shortbread-yeast dough with fillings of poppy and hazelnut. Of course, it is rich in calories, and have to Tinker, but it's worth it, believe me.

Ingredients

Flour

550 g
Yeast

1 pack
Sugar

150 g
Butter

250 g
Yolk egg

3 piece
Liqueur

80 ml
Salt

0.25 tsp
Mac

150 g
Honey

50 g
Milk

100 ml
Hazelnuts

350 g
Sugar

70 g
Egg white

2 piece
Cardamom

0.25 tsp
Cinnamon

0.25 tsp

Cooking

In a bowl, combine the flour, salt, sugar and yeast SAF-MOMENT.

Add the butter, diced and yolks. Grind into crumbs.

Gradually infusing Limoncello, knead a soft dough. Do not pour all at once, depending on the size of the yolks, flours and other factors, the liquid may need less or more. Divide the dough into four balls. Wrap each with foil and put into the refrigerator for a few hours. Can at night. The cooking time are subject to a cooling test.

Poppy grind in a coffee grinder. Add honey and milk and put on fire. Cook the filling until thick. Cool.

Nuts with sugar and spices grind in a blender. Then add the whites and mix.

Get the chilled dough. Each ball mash in the hands to warm the dough. Roll out layer 4 with a thickness of about 3-4 mm. Trim size shape. I have a 23*23 see If the form is not silicone it is better to pave the parchment.

Spread on first layer half of the nut filling.

Then cover with the second layer and put the entire poppy filling.

Then the third layer of dough, the remaining pecan filling, and the fourth layer. To grease with a yolk, decorate as desired. Bake at 180 degrees for 30-40 minutes. Readiness is checked with a wooden skewer. If it is dry - pie is ready.

Cool pie on rack and serve.

Comments and reviews

Leave a comment or a recipe review