The ingredients for the filling.

Kanysh is a traditional pie of the Cossack kitchen. The recipe varies depending on the specific location in which it is baked. I'll tell you how it is done in the us, Kalach. Kanysh is usually prepared on the clotted cream. Moreover, here, the word kaymak, I do not mean the milk product and the cream taken from boiled milk fat. However, since clotted cream - the product is not cheap and you can buy it everywhere, then I'll show you a more economical Varant of our home cheese.

Good, non-granular curd beat with a mixer with vanilla sugar (in the traditional recipe curd vzbivayut spoon and vanilla sugar, of course, do not put - this is a modern addition) until creamy.

Then, little by little add the sugar, continuing to whisk.

Then, little by little, the sour cream, whisk.

One you enter all 6 of the eggs, after each well vymeshivaem mixer.

The stuffing is ready. It is very liquid. Cover it with foil and put into the fridge.

Next, prepare the dough. In fact, the dough here plays the role of a shell for a large number of toppings, so you can do my favorite option. Condition: the dough must be yeast and not too sweet, because the filling turns out very hearty, don't need cake to weight more and test. Soluble in water yeast.

Add sugar, salt, egg and vegetable oil.

Then fill 250 grams of flour and knead the dough. If necessary, we pour 1-2 tbsp of flour. Knead until the dough begins to come unstuck from hands.

Put in a bowl, tightly cover and set in warm (I put an electric fireplace).

While the dough rises, cover the paper shape with a diameter of 29 cm and lubricating oil. The form is better to take thick-wall to thin the bottom crust of the dough does not burn. Traditionally, Kenichi bake in cast iron pans with low sides - and I used a pan for your cake. The dough came.

But in Kanysh is not the whole part, but only 300 g, the rest can be used at their discretion. For example, while it will rise for them, to bake a muffin.

Table sprinkle with flour and roll out the dough

Into a thin circle, whose diameter is slightly larger than the diameter of the pan. Using a rolling pin placed in the pan.

Adjustable thin spots with fingers and bends the bumper.

Pour the pie filling and leave to rise for.

The oven is placed on the mode "Top-bottom", heated to 140 degrees. Grease the sides of the cake with egg yolk and put it in the oven.

And here begins the most disgusting part of the process - adjust the baking temperature. Kanysh - pie capricious, if you set a too high temperature - filling the first swell of the dome, and then burst through the centre, after baking, will remain unsightly cracks. So do this: bake the cake at 140 degrees until the edges begin to brown, then nazyvaemom the foil, switch the oven on mode Top, raise temperature to 160 degrees and bake 15-20 minutes. Then raise the temperature to 200-220 degrees and bake until then, until the filling stops swaying, hardens. I have it took about an hour. The filling can be lifted by a small dome, but once the cake remove from the oven, it falls. Ready Kanysh filling, shaking, and if you stick it with a toothpick, it will remain soft, white crumb. Cut the Board with a sharp knife and grease them with softened butter. If this is not done, edges of cake will crack. Leave them to cool down. Because I did it late in the evening, just at night put in the fridge.

When the cake has cooled, get it out of the mold using the spatula and place on a dish. Basically, it's everything, but I still like to sprinkle the top with grated or sliced white chocolate. The cake is ready and you can eat!

Kanysh the composition is similar to some cheese pies, but also the differences he has. The taste of our special as the delicate soufflé. I would say that it melts in your mouth. But trying it to be careful not to overeat, because it's sooo hearty dish. All a pleasant appetite! This Kanysh I baked for the Birthday of a family friend, but the clotted cream was prepared in the spring.