Description

Scottish Christmas cake
Offer to cook a traditional Scottish cake. This new year's cakes with an incredibly large number of dry fruits, wrapped in a thin layer of shortcrust pastry. To prepare this pie you need at least a couple of weeks before the New year. It is believed that need to withstand a cake to six months, he insisted and obtained rich flavor.

Ingredients

  • Flour

    225 g

  • Butter

    125 g

  • Sugar

    1 Tbsp

  • Water

    4 Tbsp

  • Salt

    1 pinch

  • Black currants

    200 g

  • Almonds

    70 g

  • Candied

    150 g

  • Raisins

    125 g

  • Cherry

    125 g

  • Sugar

    1 Tbsp

  • Flour

    70 g

  • Cinnamon

    0.5 tsp

  • Ginger

    0.5 tsp

  • Black pepper

    0.2 tsp

  • Chicken egg

    2 piece

  • Yogurt

    1 Tbsp

  • Whiskey

    50 ml

Cooking

step-0
Black currants to defrost, place in a colander to glass liquid. Almonds are divided into two parts, one of which is to grind into flour, and the second cut into slices.
step-1
Dried to wash with hot water, cherry and kumquat (I have dried lemons) cut.
step-2
Take the paste. Sift the flour, add a pinch of salt and sugar. With a knife slice the cold butter, then chop it together with flour into crumbs.
step-3
Add 4 tablespoons of ice water and quickly knead the elastic dough. Press it into a flat cake and wrap in plastic wrap. Leave in refrigerator for 30 minutes.
step-4
Prepare the stuffing. Large capacity sieve 70 g of flour, add the sugar, ginger and cinnamon, pepper, almond flour. Stir.
step-5
Add black currants and shaking the bowl, stir so that the flour has covered all the berries.
step-6
Add the previously prepared dried fruits, pieces of nuts, stir.
step-7
The dough thinly roll out between layers of plastic wrap. I cut so the shape size, crop, gather into a ball (of them make a "cap").
step-8
Form (I 23*9*6) oil and put the dough, stung the dough at the corners.
step-9
Whisk eggs with yogurt (the original recipe with buttermilk), pour in the whiskey, stir.
step-10
Pour the egg mixture into the bowl with the dried fruit, stir. Then very tight, without voids spread the filling in the form with the dough.
step-11
Remains of dough roll out into a rectangle the size of the form,
step-12
The resulting cap cover suscipiam the filling and dough edges. Take a long wooden skewer in several places pierce the cake trying to reach almost to the bottom to make steam come out. Send the cake in a preheated 170 degree oven and bake for 2.5 hours. If the top is heavily browned, cover it with foil.
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