Description
I remember this pie from my childhood, sometimes my mother bought it in cooking, and I always picked out from a cream-well, I did not eat the cream! And now I bake it myself, and it seems the cream is edible, I Suggest you remember childhood ! The prescription strictly according to the GOST.
Ingredients
-
Yeast
50 g
-
Flour
1.300 g
-
Sugar
200 g
-
Chicken egg
6 piece
-
Butter
170 g
-
Salt
-
Water
630 g
-
Butter
280 g
-
Sugar
240 g
-
Chicken egg
1 piece
-
Milk
160 g
-
Vanilla
Cooking
Make yeast dough - detachable and proteins whisk in a separate bowl until stiff. In warm water, stir to dissolve the yeast, sugar, salt, yolks. Pour all the flour and thoroughly kneaded.
Add soft butter and knead again thoroughly
Now whipped egg whites and gently stir until a homogeneous dough.
The dough will be quite runny-don't worry-it should be! Put the dough in a warm place for proofing.
When the dough has risen pour it on top covered with paper and greased the pan, even out and leave for about 30 minutes until the dough has risen again. Put in a preheated 160 degree oven and bake until tender. Remove from the oven and allow to cool.
While the cake cools prepare the cream - sugar, milk, butter-stir and put on low heat-stir constantly bring to a boil and cook for 5 minutes. Add vanilla and let cool ( I put the pan in cold water)
The butter and gradually add the milk egg syrup
Cut the cooled cake lengthwise into two parts
Spread all the cream on the cake and level, Close the top, sprinkle with powdered sugar - so it is possible to burst - But it is better to be patient, to put it in the fridge and let it harden.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.